Jun Tanaka's seafood okonomiyaki
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Medium
This is my go to dish when I want to impress without spending hours in the kitchen. Jun Tanaka's seafood okonomiyaki brings together Japanese and Western flavors in a way that feels totally effortless. The mussels and prawns are packed with protein and omega 3s, which are brilliant for heart health, and the whole thing comes together in just thirty minutes from start to finish. What I love most is how forgiving it is to make, even if you're not confident with seafood. The batter is straightforward, the cooking is quick, and you end up with something that looks restaurant quality on your plate.
Ella x
Ingredients
- 3eggs
- 100 mlsdashi
- 125 gramsplain flour
- 2 tspbaking powder
- 40 gramspointed cabbage(finely shredded)
- 40 gramsbeansprouts
- 100 gramsmussels(shelled)
- 8raw king prawns(peeled and cut into 1cm pieces)
- 25 mlsolive oil
- 100 gramstomato ketchup
- 25 gramsworcestershire sauce
- 100 gramsmayonnaise
- 2 tbspsalad onion(finely chopped salad onions)
- 4sushi nori(cut into thin strips)
- 25 gramssushi ginger(cut into thin strips)
Detail level
Instructions
- 1
To make the okonomiyaki batter, put the eggs in a bowl and add the dashi. Whisk together, then slowly add the flour and baking powder to form a smooth batter. Season with salt.
- 2
Add the cabbage, beansprouts, mussels and prawns; gently fold together. Take a non-stick pan, around 22cm in diameter, pour in the oil and set over a gentle heat. When hot, pour the okonomiyaki mixture into the pan and cook over a medium-high heat for 5 minutes, or until golden. Keep checking to make sure that it does not burn.
- 3
Using a spatula, very carefully flip the okonomiyaki onto a plate, then quickly transfer back to the pan and cook for a further 5 minutes. Test that it’s cooked by inserting a thin knife into the centre – if there is batter left on the knife, cook for a further 2 minutes, then test again. When the knife comes out clean, it’s cooked. Transfer to a serving plate.
- 4
Mix the tomato ketchup and Worcestershire sauce in a bowl then transfer to a small piping bag. Put the mayonnaise in a separate piping bag. Squeeze the tomato ketchup mixture in a zigzag all over the okonomiyaki. Repeat with the mayonnaise. Sprinkle the salad onions over the top, followed by the nori. Finally, place the sushi ginger in the centre and serve.
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