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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Ingredients

  • 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

Directions

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 into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

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. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.

Nutrition

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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