June 28, 2025
Shrimp and Lamb Okonomiyaki
by maria
A crispy, savory pancake with shredded cabbage as main ingredient. Okonomiyaki is Japan’s answer to bold, satisfying comfort food. Styles shift from region to region, but this recipe captures the most popular and balanced approach. It welcomes any protein, though after many tests, shrimp and lamb were the clear winners. Sweet, briny, rich, and deeply flavorful. The dish is topped with tangy sauce, creamy mayo, and classic garnishes, making its bold characteristic flavor.
Ingredients
┃ yield — 2
- BATTER
- 1 tsp dashi (bonito soup stock)
- 1 egg
- 1 cup flour
- ½ tsp kosher salt ¼t tsp baking powder
- ¼ tsp baking soda
- 1 tsp soy sauce
- 3 cups finely shredded green cabbage
- 3 thinly sliced scallions
- 3 tbsp chopped pickled red ginger
- 2 tbsp shrimp paste
- 3 this meat slices (use the ones for hot pot)
- SERVING
- Okonomi sauce
- Kewpie mayonnaise
- dried shaved bonito
- shredded nori (optional)
Directions
┃ ◕ — 30 mins
- In a large bowl, combine dashi, 1 cup water, egg flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
- In a cast iron pan, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 15 cm round about 1 cm thick and spread evenly the shrimp paste. Then cover the shrimp paste with a thin layer of batter. Arrange half the meat over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake.
- Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with the remaining batter.
- Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori.
