Hiroshima-Style Okonomiyaki with a Twist

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 eggs 2 eggs
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1/2 cup (75g) sliced bell peppers (red, green, and yellow) 1/2 cup (75g) sliced bell peppers (red, green, and yellow)
• 1/4 cup (30g) grated carrots 1/4 cup (30g) grated carrots
• 1/4 cup (30g) sliced scallions 1/4 cup (30g) sliced scallions
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• Vegetable oil, for cooking Vegetable oil, for cooking
• Okonomiyaki sauce, for drizzling Okonomiyaki sauce, for drizzling
• Japanese mayonnaise, for garnish Japanese mayonnaise, for garnish
• Bonito flakes, for topping Bonito flakes, for topping
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, salt, water, and eggs until smooth.
2. 2.
   Add the shredded cabbage, sliced bell peppers, grated carrots, and sliced scallions to the batter. Mix well to combine.
3. 3.
   Heat a non-stick pan or griddle over medium heat and lightly grease with vegetable oil.
4. 4.
   Pour a ladleful of the batter onto the pan and spread it into a round shape.
5. 5.
   Place two shrimp on top of the batter and press them gently into the mixture.
6. 6.
   Cook for 3-4 minutes, or until the bottom is golden brown. Flip the pancake and cook for an additional 3-4 minutes until cooked through.
7. 7.
   Repeat the process with the remaining batter and shrimp.
8. 8.
   Serve the Hiroshima-Style Okonomiyaki hot, drizzled with okonomiyaki sauce and Japanese mayonnaise.
9. 9.
   Garnish with bonito flakes, sliced scallions, and crumbled nori seaweed.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before using. For added flavor, marinate the shrimp in a mixture of soy sauce, ginger, and garlic for 15 minutes before cooking.

Tips & Tricks

• To achieve a crispy texture, make sure the shredded cabbage is thoroughly dried before adding it to the batter.
• Customize your Hiroshima-Style Okonomiyaki by adding additional toppings such as pickled ginger, tempura flakes, or sesame seeds.
• If you prefer a spicier flavor, drizzle some sriracha sauce on top of the pancake before serving.
• Experiment with different vegetables such as mushrooms, bean sprouts, or zucchini to create your own unique variation.
• For a vegetarian version, substitute the shrimp with tofu or tempeh.

Serving advice

Serve the Hiroshima-Style Okonomiyaki as a main course, accompanied by a side of steamed rice or miso soup. It can also be enjoyed as a delicious and satisfying snack.

Presentation advice

To enhance the presentation, stack the individual pancakes on a serving plate, drizzle the sauce and mayonnaise in a zigzag pattern, and sprinkle the bonito flakes and sliced scallions generously on top. Finish with a sprinkle of crumbled nori seaweed for an authentic touch.