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    Jun Tanaka's seafood okonomiyaki

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 4-6


    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


    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. 

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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