Okonomiyaki With Shrimp

Ingredients

  • 3 large eggs

  • 1/2 cup low-sodium chicken broth

  • 1 Tbsp oyster sauce

  • 1 Tbsp soy sauce

  • 1/2 tsp salt

  • 2/3 cup all-purpose flour

  • 1/3 cup cornstarch

  • 5 cups very thinly sliced green cabbage

  • 1 bunch scallions, sliced

  • 1/2 lb large shrimp, peeled and roughly chopped

  • 2 Tbsp vegetable oil

  • mayonnaise

  • Sriracha

Make

  1. Whisk eggs, broth, oyster sauce, soy sauce, and salt in large bowl
  2. Add flour and cornstarch, whisk until just incorporated with no large clumps
  3. Fold cabbage, scallions, and shrimp into batter
  4. Heat 1/2 Tbsp oil over med-high heat in skillet. Spoon out 1/4 batter mixture and flatten with spatula to form a pancake about 1/2 inch thick
  5. Cook undisturbed until golden brown (~3 min). Flip and cook until golden brown and cooked through (~4 min)
  6. Repeat three more times with remaining batter
  7. Serve with mayo/Sriracha sauce

TIME | 0.5 hours

YIELD | 4 servings

TAGS | Asian

NOTES |

  • Can sub pork, ham, or other proteins for the shrimp

  • Best eaten fresh, but can also be kept in 200F oven for ~1 hour

  • Japanese origin