Shrimp Okonomiyaki

If you’ve never heard of okonomiyaki, today is your lucky day. Like a mix between a fritter and a pancake, this savory mix of shrimp and vegetables is full of flavor. Okonomiyaki consists of a savory batter filled with shredded vegetables and sometimes protein, in this case, shrimp. Then is it pan fried so the outside becomes crisped and golden while the inside remains soft and moist. Finally, salty-sweet okonomikayi sauce and creamy mayo are drizzled over the top to add a pop of flavor and saucy goodness. Sliced into pieces, this makes a fantastic appetizer, though its so good – I have no issues with eating a larger piece as a meal! And why not? It’s full of veggies, shrimp, and most importantly – big flavor.

I hope you love this Shrimp Okonomiyaki as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.

Shrimp Okonomiyaki

Crispy outside, tender inside, and packed with Japanese flavor – shrimp okonomiyaki is sure to be a hit as an appetizer, or paired with a side for a meal.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Appetizer, Main Course

Cuisine Asian, Japanese

Servings 4

Ingredients

  

• 1 ¼ cup all purpose flour
• ¾ cup seafood stock
• 3 large eggs
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 1 lb medium shrimp peeled, deveined, and roughly chopped
• ½ cup carrots, shredded
• ¼ cup scallions, sliced
• 2 cups napa cabbage, finely shredded
• olive oil
• mayonnaise spicy, if you prefer
• white and black sesame seeds

Okonomiyaki Sauce

• 4 tbsp ketchup
• 2 tbsp oyster sauce
• 4 tbsp Worcestershire sauce
• 1 tbsp sugar

Instructions

 

• In a large bowl, whisk the flour, seafood stock, eggs, salt, and black pepper to form a batter.
• Fold in the chopped shrimp, shredded carrots, scallions, and shredded cabbage. Mix until the vegetables are fully coated in the batter.
• In a medium (10-12 inch) skillet, heat a couple tablespoons of olive oil over medium heat, until shimmering. When the oil shimmers, pour the vegetable and shrimp mixture into the pan, including any remaining liquid (this will help form the pancake).
• Cook on one side until browned, about 8 minutes.
• While the pancake is cooking, whisk together the ketchup, oyster sauce, worcestershire sauce, and sugar to form the okonomiyaki sauce.
• Flip the pancake and cook for an additional 5 minutes. When the pancake is set, use a few spatulas to lift it onto a plate as one piece.
• Drizzle the top with okonomiyaki sauce, spicy mayo, and sesame seeds.
• Slice and serve warm.

Keyword shrimp okonomiyaki