Crispy Shrimp Okonomiyaki with Kewpie Mayo Drizzle
This savory Japanese cabbage pancake is loaded with succulent shrimp and finished with a signature Kewpie mayo drizzle and tangy okonomiyaki sauce. Perfect for a fun spring dinner that brings the taste of Osaka street food right to your kitchen.
Ingredients
- 300g raw shrimp, peeled and deveined
- 400g green cabbage, finely shredded
- 4 green onions, thinly sliced
- 150g all-purpose flour
- 2 large eggs
- 180ml water or dashi stock
- 1 tsp salt
- 3 tbsp vegetable oil
- 4 tbsp Kewpie mayonnaise
- 4 tbsp okonomiyaki sauce or tonkatsu sauce
- 2 tbsp dried bonito flakes (optional)
- 1 tsp pickled ginger for garnish
Instructions
In a large bowl, whisk together flour, eggs, water or dashi stock, and salt until a smooth batter forms.
Fold the shredded cabbage and three-quarters of the sliced green onions into the batter until evenly coated.
Season the shrimp with a pinch of salt and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Pour one quarter of the cabbage batter into the pan and spread into a circle about 15cm wide. Arrange 4-5 shrimp on top, pressing gently into the batter.
Cook for 4-5 minutes until the bottom is golden and crispy, then carefully flip.
Continue cooking for another 4-5 minutes until the shrimp are pink and cooked through, reaching an internal temperature of 63°C for food safety.
Transfer to a plate and repeat with remaining batter and shrimp to make 4 pancakes.
Drizzle each okonomiyaki generously with Kewpie mayonnaise in a zigzag pattern, followed by okonomiyaki sauce.
Garnish with remaining green onions, bonito flakes if using, and pickled ginger. Serve immediately while hot and crispy.
Did you make this?
Upload your photo and show how it turned out.
