Shrimp Okonomiyaki

Okonomiyaki is one of the most famous street foods in Japan, specifically in the Kansai region. Traditionally filled with pork belly or octopus we swapped in easier to find shrimp. A thin batter made with a special sweet potato starch is fried on a griddle with shredded cabbage and octopus for filling. The pancake is drizzled with a tangy brown sauce and kewpie mayonnaise (made richer than normal mayonnaise with egg yolks and extra seasonings) and sprinkled with thinly shaved katsuobushi, which are so thin they “dance” from the heat of the pancake.

Shrimp Okonomiyaki

  • Servings: 2-4
  • Difficulty: 2 hours and 40 minutes
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  • 1 tsp sesame oil
  • 4 eggs
  • 8 oz shredded coleslaw mix
  • 2 scallions, finely sliced, whites and green separated
  • 8 oz shrimp, roughly chopped
  • ¼ cup panko breadcrumbs
  • Bulldog sauce for garnish
  • Kewpie mayo for garnish
  • ¼ cup bonito flakes


1) Whisk together sesame oil and eggs.

2) Add the coleslaw mix, white scallion parts, shrimp, and panko breadcrumbs. Season with ½ tsp salt. 

3) Grease a Suvie pan, pour the egg mixture into the pan and load in the upper right zone. Fill reservoir, input settings, and Cook Now or Schedule.

My Cook > Slow Cook & Starch

Slow Cook: High, 1 hour

Starch: 0 minutes

4) After the cook, broil the okonomiyaki for 10 minutes, rotating halfway through to prevent it from burning.

Pay close attention during the last 3-4 minutes. The top should be browned but not burnt.

5) Remove from the pan and cut into squares. Top with the bulldog sauce, kewpie mayo, bonito flakes, and green scallion parts. 


Nutritional Information per serving (2 servings per recipe): Calories 427, Total Fat 16.7g, Total Carbohydrates 27g, Total Sodium 527mg, Total Protein 40g

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