Kimchi and Shrimp Okonomiyaki with Spicy Mayo

Kimchi and Shrimp Okonomiyaki with Spicy Mayo

Ingredients:

For the Batter:

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon sugar

• 1/2 teaspoon baking powder

• 2/3 cup dashi stock (or water mixed with 1/2 teaspoon dashi powder)

• 2 large eggs

• 2 cups shredded cabbage

• 1/2 cup kimchi, chopped

• 4 green onions, finely chopped

• 100 g (3.5 oz) cooked shrimp, chopped (or substitute with squid, pork, or tofu)

For the Toppings:

• 1/4 cup Japanese mayonnaise (Kewpie)

• 1 tablespoon gochujang (Korean chili paste) or sriracha (for spicy mayo)

• 2 tablespoons okonomiyaki sauce (or substitute with tonkatsu sauce or Worcestershire sauce)

• 1/4 cup bonito flakes (katsuobushi)

• 1/4 cup crushed nori (seaweed)

• 1/4 cup tempura crumbs (tenkasu) or fried shallots (for crunch)

• Pickled ginger (optional, for garnish)

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Instructions:

Prepare the Batter:

1. In a large bowl, whisk together the flour, salt, sugar, and baking powder.

2. Add the dashi stock and eggs, and mix until smooth.

3. Fold in the shredded cabbage, chopped kimchi, green onions, and shrimp until everything is well coated in the batter.

Cook the Okonomiyaki:

1. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with oil.

2. Pour about 1/2 cup of the batter onto the skillet for each pancake, spreading it into a round shape about 1/2 inch thick.

3. Cook for 4-5 minutes, or until the edges are set and the bottom is golden brown. Flip carefully and cook for another 4-5 minutes on the other side.

4. Repeat with the remaining batter.

Prepare the Spicy Mayo:

1. In a small bowl, mix the Japanese mayonnaise and gochujang (or sriracha) until smooth. Set aside.

Assemble and Serve:

1. Transfer the cooked okonomiyaki to a plate.

2. Drizzle with okonomiyaki sauce and spicy mayo.

3. Sprinkle generously with bonito flakes, crushed nori, and tempura crumbs (or fried shallots).

4. Garnish with pickled ginger if desired.

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Tips:

• Custom Fillings: Feel free to swap the shrimp for other proteins like pork belly, squid, or tofu, or add extra veggies like carrots or mushrooms.

• Make-Ahead: The batter can be prepared ahead of time and stored in the fridge for up to 24 hours.

• Vegetarian Option: Skip the shrimp and use tofu or extra veggies, and ensure the dashi stock is vegetarian (use kombu dashi).

Enjoy your Kimchi and Shrimp Okonomiyaki with Spicy Mayo—a flavorful and satisfying Japanese pancake with a kick! 🥘🔥