Okonomiyaki (Japanese Pancakes)
These delicious shrimp and cabbage pancakes are packed with flavor and easy to make. They're perfect for a quick meal or as an appetizer, paired with a zesty dipping sauce to elevate every bite!
Ingredients
- 5 large eggs (room temperature)
- 1 tsp soy sauce
- 1 tbsp ginger paste (or finely minced ginger)
- 1 tsp sesame oil
- 1 tsp sea salt
- 1/3 cup flour
- 2 garlic cloves, minced
- 2 cups Napa cabbage, thinly sliced and roughly chopped
- 1 bunch scallions, trimmed and chopped
- 1 cup (rounded) raw shrimp, thawed, chopped (about ¾ cup after prepping)
Directions
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Preheat and Prep:
- Set your oven to 200°F to keep the pancakes warm as you cook them.
- Ensure all ingredients are at room temperature for the best results.
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Make the Batter:
- In a large bowl, whisk the eggs until smooth.
- Add soy sauce, ginger, sesame oil, and sea salt. Whisk until well combined.
- Gradually add the flour, whisking until the batter is smooth and lump-free.
- Gently fold in the garlic, cabbage, and scallions. Finally, fold in the chopped shrimp.
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Cook the Pancakes:
- Heat a skillet over medium heat and add a small amount of canola oil.
- Once the oil is hot, spoon about ¼ cup of batter into the skillet for each pancake.
- Cook, flipping occasionally, until both sides are golden brown and the pancakes are cooked through.
- Transfer cooked pancakes to the oven to stay warm while you finish cooking the batch.
Quick Dipping Sauce
Combine the following ingredients to taste for a bold and tangy dipping sauce:
- Soy sauce
- Rice vinegar
- Freshly grated ginger
- A dash of Sriracha
Serve your shrimp and cabbage pancakes warm with the dipping sauce on the side. Perfect for sharing—or not! Enjoy!
