This savory cabbage pancake is a popular street food in Japan but here it’s dressed up with lobster and shrimp. This recipe was made to pair for WTSO’s weekly wine parings. For excellent wine values visit www.wtso.com
Savory Seafood Cabbage Pancake | Okonomiyaki Recipe
Savory pancakes like this one are a favorite street food in Japan. Adding lobster and shrimp give it a decadent twist.
This recipe is incredibly simple to make but has some really indulgent flavors which make it feel like an elegant treat. It has quickly become one of my favorite quick dinners. My kids absolutely love it and I love that I’m getting vegetables and healthy food in them.
When I developed this recipe it was made to pair with a buttery California Chardonnay but it would also be really nice with a sparkling wine.
Making Okonomiyaki Gluten Free
I have been gluten free for about 12 years now and a huge game changer in the gluten free game has been Ottos cassava flour. If you are making a gluten free version of this I highly suggest using it.
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Savory Cabbage Seafood Pancake
- Makes 3-4 pancakes
- 1 cup flour
- For gluten free versions sub 1 cup cassava flour
- 4 large eggs lightly beaten
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3 tbs tamari, soy sauce or coconut aminos
- 1/3 C water or more*
- 1 scallion chopped
- 4 cups shredded cabbage
- 1 tsp fresh grated ginger or ginger paste
- 12 shrimp cooked and cut into small pieces
- 1 C lobster meat cut into bite sized pieces
- 3-4 strips of bacon per pancake- optional
- Garnish with:
- Sliced scallions Sliced seaweed strips Spicy Mayo
- Spicy Mayo Ingredients:
- 1/4 C Mayo (I like Chose Foods) 1-2 tbs Sriracha *
- 1 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- * For a less spicy kid friendly version replace the Sriracha with ketchup.
- Note: I have found that humidity greatly effects the amount of water needed in this dish. Sometimes I need a little less water and sometimes I need 2/3 C to have a nice batter consistency.
- In a large mixing bowl break the eggs and lightly beat them. Add flour, baking powder, salt, and tamari. Mix well and add water to achieve a nice thick batter consistency.
- Next you will add the other ingredients, cabbage, seafood, ginger and chopped scallion.
- Place a natural flavored oil in a frying pan or skillet. I prefer avocado oil for the light taste and high smoke point. Place the pan on medium heat and allow the oil to become hot before adding the batter.
- Start by pouring your batter into the center of the pan and use the back of a spoon or spatula for spread it evenly.
- 1)Do not make the pancakes too big or they will be difficult to flip.
- 2) Do not make the pancake too thick or it will not cook properly in the center.
- Now trim your strips of bacon to match the length of the pancake and press them into the batter.
- Once the first side has cooked (about 5 mins) you will now flip the pancake. You have two options for doing this.
- 1) Use your largest spatula, and slide it under the pancake. Run it under the surface of the entire pancake to make sure there is nothing sticking to the pan and confidently flip it over allowing the bacon side to cook. If you haven’t made your pancake too large this method works well.
- 2) The Inverted Method: Slide the pancake onto another plate
- with the bacon side remaining up. Now place your skilled over
- the place, grasp the two together and flip it over so that now the bacon side is in the pan. Remove the plate and place the skillet back on the heat to continue cooking the bacon.
- Continue cooking the bacon side for 7-10 mins or until the bacon is browned.
- You can serve each pancake as a main dish, or you can cut into wedges like a pizza and serve as a snack or appetizer to share.
© 2021 This recipe is prepared by Bonvivantfoodandwine.com