Seafood okonomiyaki is one of Japanās most beloved street foods, a savory pancake thatās crispy on the outside, tender on the inside, and loaded with flavor in every bite. While okonomiyaki is endlessly customizable, the seafood version is especially popular for its umami-rich taste and satisfying texture. If youāve never tried it before, imagine a cross between a pancake, an omelet, and a seafood fritter, all topped with flavorful sauces and garnishes.
The base of the dish starts with a simple batter made from flour, water (or dashi broth), eggs, and shredded cabbage. The cabbage gives the pancake structure and a slight crunch, while the batter becomes golden and crispy when cooked. To this base, a medley of seafood is added, usually shrimp, squid, scallops, or a combination of all three. These cook right in the batter, releasing their briny juices and giving the dish a rich, ocean-forward flavor.
Cooking seafood okonomiyaki is easy and fun. The batter is ladled onto a hot griddle or nonstick skillet and shaped into a thick round pancake. As it cooks, the seafood gently steams inside while the exterior develops a crisp, golden crust. Once itās flipped and cooked through, the pancake is ready for toppings, and thatās where the real magic happens.
A classic seafood okonomiyaki is topped with a generous drizzle of okonomiyaki sauce (similar to a thick Worcestershire sauce), Japanese mayo, a handful of bonito flakes (which seem to dance from the heat), and a sprinkle of dried seaweed flakes or chopped green onions. Pickled ginger or a touch of spicy mustard can also be added for a little extra zing.
This dish is satisfying, comforting, and endlessly adaptable. You can swap in your favorite seafood, make mini versions for appetizers, or even try it with a gluten-free flour blend. Whether youāre craving something cozy and filling or want to impress your friends with a Japanese-inspired meal, seafood okonomiyaki is a flavorful choice thatās as fun to make as it is to eat.
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup dashi stock
- 2 eggs
- 1/4 cup cabbage shredded
- 4 Green onions minced
- 1/2 cup squid chopped
- 1/2 cup shrimp small
- 1/4 cup mayonnaise
- 1/4 cup okonomiyaki sauce
- 1/4 cup bonito flakes
- Aonori seaweed flakes optional
Instructions
- In a large mixing bowl, whisk together the flour, dashi stock, and eggs until smooth.
- Add the shredded cabbage, minced green onions, chopped squid, and small shrimp to the batter. Mix well to combine.
- Heat a large non-stick pan or griddle over medium heat. Add a small amount of oil to coat the pan.
- Pour about 1/4 of the batter onto the pan and spread it into a circle.
- Cook for about 4-5 minutes, or until the bottom is golden brown and crispy. Flip the okonomiyaki and cook for an additional 4-5 minutes until cooked through.
- Repeat with the remaining batter to make 4 pancakes.
- Top each pancake with mayonnaise, okonomiyaki sauce, bonito flakes, and aonori seaweed flakes (optional).
- Serve hot and enjoy!
I didn’t have dashi stock, so used chicken broth. Still turned out pretty yummy! You gotta be creative, right? š
I donāt have dashi stock, so I used chicken brothā¦ it was okay, but I think I lost the ārealā flavor. Still tasty though.
Not bad, but my batter felt too thick? I added a splash more dashi and it got better. Also I used larger shrimp and they took longer to cook through.
Okonomiyaki with seafood? Sounds weird but actually tasted decent! I was surprised.
Ehh, was a bit bland… needs more seasonings or something. Not bad.
I dunno about this okonomiyaki… What even is dashi stock? Sounds fishy.
Delicious and authentic-ish. I love that you get 4 pancakes from thisāperfect for sharing. The only tweak Iād do is season the batter slightly (salt/pepper) because dashi brands vary.
Interesting take! I actually skip salt/pepper because the okonomiyaki sauce + bonito flakes already bring flavor. But yeah, dashi brands vary so it could help if your stock is weaker.
Totally agree on the seasoningāmy dashi was super light the first time, so the batter ended up a bit bland. A pinch of salt made a big difference for me. Also love that you mentioned 4 pancakes for sharingāperfect amount!
Yum!! I love how customizable this is. Added some cheese!
Cheese?! That sounds kinda weird for okonomiyaki. But hey, if you like it, go for it! š¤·āāļø
lol i messed up the flipping. my first one broke into pieces but tasted good anyway. i ate it with chopsticks so technically successful š
I don’t understand how it’s a pancake if it’s not sweet?? Makes no sense to me. š¤
This was amazing! I love the seafood flavor in the okonomiyaki. Will make it again!
Glad you liked it! I also add some cheese sometimes for extra flavor!
Iām skeptical about the bonito flakes being ārawā on top, but they do melt a bit with the heat. Flavor is realāsmoky and salty. Would definitely make again if I find squid at a good price.
I had no idea what dashi was, but this turned out pretty good. Might try it again!
Yum! But I didn’t have squid so I added some bacon instead. Still delicious!
I mean, is bacon even gonna taste the same? Squidās kinda salty, but baconās sweet, right? Idk if thatās gonna work, but hey, whatever floats your boat.
Bacon? In okonomiyaki? That’s a twist! I would have never thought of that, but I bet it adds a nice flavor! Gonna try this next time!
I tried something similar once and it came out a bit soggy, but the dashi in the batter here seems like it would help a lot. Going to attempt!
I made this for my family and they actually liked it!! Big win for me. Will be making again!
I dunno, I’m not a fan of seafood in pancakes. Seems kinda weird to me. But glad it worked for you!
That’s awesome! It’s always a relief when they actually enjoy what you make. What did they like the most about it?
Didnāt have bonito flakes but used bacon instead = fantastic!
I made this and my dog loved it too š! Not sure what that says about my cooking, lol.
Very complicated! I mean, dashi stock? What’s that? Just use water lol.
Are bonito flakes really necessary? I omitted them and it still tasted okay but idk.