Okonomiyaki is a customizable Japanese style pancake. This is my seafood okonomiyaki recipe. I personally like seafood okonomiyaki with tea and my husband likes his with thinly sliced pork belly on top with a side of cold beer, but there are lots of other ways you can enjoy okonomiyaki. Some people like to add bacon, other meats, tempura bits, corn, kimchi, the options are endless. If you’re new to okonomiyaki, try the Okonomiyaki kit. It comes with the okonomiyaki flour, aonori, and katsuobushi.
You can also make different shapes. I used the Heart Pancake Egg Rings to make heart shaped okonomiyaki. It turned out cute!
This recipe makes about 3 servings
- 3/4 cup Okonomiyaki Flour Mix (100g)
- 1/2 cup water (100ml)
- 2 1/2 cups chopped cabbage
- 6 oz seafood mix or meat of your choice
- 1 tablespoon beni shoga chopped
- 1 green onion chopped
- 1 egg
- Oil to cook
- Okonomiyaki Sauce (topping)
- Japanese Mayonnaise (topping)
- Aonori (green/blue seaweed flakes)
- Katsuobushi (bonito flakes)
Things You’ll Need
- If needed, precook the seafood mix. Chop the cabbage, green onion, beni shoga, and seafood. Mix the Okonomiyaki flour and water. Then add the rest of the ingredients and 1 egg and mix well.
- Heat cast iron pan or griddle. Add oil evenly around the pan and pour batter in a circle that’s about 1 inch thick. If you’re using heart rings, evenly coat the rings with oil and pour the batter into the rings. After 1 to 2 minutes, you can remove the rings and flip the okonomiyaki.
- After another minute or 2, flip again. You can flip several times to prevent burning. When it’s golden brown on both sides, top with okonomiyaki sauce, Japanese mayonnaise, aonori, and katsuobushi and serve.