Jun Tanaka's seafood okonomiyaki

Jun Tanaka's seafood okonomiyaki

This Japanese savoury pancake is made with mussels and prawns, and topped with ketchup, mayo and nori. 

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 3 eggs
  • 100ml Cooks' Ingredients Dashi
  • 125g plain flour
  • 2 tsp baking powder
  • 40g pointed cabbage, finely shredded
  • 40g beansprouts
  • 100g cooked mussels, shelled
  • 8 raw king prawns, peeled and cut into 1cm pieces
  • 25ml olive oil
  • 100g tomato ketchup
  • 25g Worcestershire sauce
  • 100g mayonnaise
  • 2 tbsp finely chopped salad onions
  • 4 sheets sushi nori, cut into thin strips
  • 25g sushi ginger, cut into thin strips

Method

  1. To make the okonomiyaki batter, put the eggs in a bowl and add the dashi. Whisk together, then slowly add the flour and baking powder to form a smooth batter. Season with salt.

  2. Add the cabbage, beansprouts, mussels and prawns; gently fold together. Take a non-stick pan, around 22cm in diameter, pour in the oil and set over a gentle heat. When hot, pour the okonomiyaki mixture into the pan and cook over a medium-high heat for 5 minutes, or until golden. Keep checking to make sure that it does not burn.

  3. Using a spatula, very carefully flip the okonomiyaki onto a plate, then quickly transfer back to the pan and cook for a further 5 minutes. Test that it’s cooked by inserting a thin knife into the centre – if there is batter left on the knife, cook for a further 2 minutes, then test again. When the knife comes out clean, it’s cooked. Transfer to a serving plate.

  4. Mix the tomato ketchup and Worcestershire sauce in a bowl then transfer to a small piping bag. Put the mayonnaise in a separate piping bag. Squeeze the tomato ketchup mixture in a zigzag all over the okonomiyaki. Repeat with the mayonnaise. Sprinkle the salad onions over the top, followed by the nori. Finally, place the sushi ginger in the centre and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,394kJ/ 334kcals

Fat

21g

Saturated Fat

2.6g

Carbohydrates

23g

Sugars

5.8g

Fibre

2.2g

Protein

13g

Salt

1.8g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating