Créé avec l’IA
Japanese Okonomiyaki (Seafood Style)
50 min 309 kcal par portion Avancé
Ingrédients
4 Portions
- squid100 g
- shrimp100 g
- cabbage100 g
- scallions100 g
- all-purpose flour150 g
- large eggs2 pieces
- dashi stock200 ml
- vegetable oil30 ml
- okonomiyaki sauce20 g
Instructions
- 1
Prepare the seafood by cleaning and cutting the squid into bite-sized rings and peeling and deveining the shrimp. Chop both into small pieces.
- 2
Finely shred the cabbage and slice the scallions thinly.
- 3
In a large mixing bowl, combine the all-purpose flour and dashi stock. Mix until smooth.
- 4
Add the eggs to the batter and mix well until fully incorporated.
- 5
Fold in the shredded cabbage, sliced scallions, chopped squid, and shrimp. Mix until all ingredients are evenly distributed.
- 6
Heat a large non-stick skillet or griddle over medium heat and add half of the vegetable oil.
- 7
Pour half of the batter onto the skillet, shaping it into a round pancake about 2 cm thick. Cook for 4-5 minutes until the bottom is golden brown.
- 8
Carefully flip the okonomiyaki using a spatula, add a little more oil if needed, and cook for another 4-5 minutes until the other side is golden and the seafood is cooked through.
