15-Minute Cabbage Bacon Shrimp Okonomiyaki
On a day when you're tired after work and takeout feels like too much, this super simple okonomiyaki made with cabbage, bacon, and frozen shrimp from the fridge is perfect. Instead of complicating things like a specialty shop, everything is mixed in one bowl and cooked in a single pan. Just drizzle with sauce, and it becomes a hearty meal that both kids and adults will enjoy.
Author
quickmeal_minjae
Instructions
Thinly shred the cabbage, cut the bacon into bite-sized pieces, and press the thawed shrimp with a paper towel to remove moisture.
💡 Tip: If you remove the moisture well, the batter won't become soggy. I find using pre-shredded cabbage saves a lot of time after work.
About 3 min
In a large bowl, first beat the eggs, tempura flour, and cold water, then add the cabbage, scallions, and shrimp, and mix lightly. Add only half of the bacon to the batter.
💡 Tip: If you knead for too long, moisture will come out of the cabbage. Mixing just until the flour is no longer visible is sufficient.
About 3 min
Heat a pan over medium heat, add cooking oil, and place the batter in a thick round shape. Top with the reserved bacon and cook for 4 minutes.
💡 Tip: If you make it too large, it will be difficult to flip. You can also divide the batter into two smaller pancakes for two servings.
About 4 min
Flip it all at once with a wide spatula and cover with a lid, cooking for another 3 minutes. The shrimp should be pink and the edges of the bacon should be golden.
💡 Tip: If you're unsure, cover the pan with a plate to flip it, then slide it back into the pan to maintain its shape.
About 3 min
Transfer to a plate, spread okonomiyaki sauce, and drizzle with mayonnaise. Top with bonito flakes and seaweed flakes, and serve immediately.
💡 Tip: For kids, use less sauce, and for adults, adding shichimi or green chili can reduce the greasiness.
About 2 min
