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!