okonomiyaki from food52.com


  • Food52
    1/2 cup mayonnaise
    2 tablespoons soy sauce
    2 teaspoons sriracha, more or less to taste
    5 large eggs
    1 teaspoon soy sauce
    1 teaspoon sesame oil
    1 teaspoon sea salt
    1/3 cup AP flour
    2 cups cabbage, shredded with a mandoline or finely chopped
    1 bunch scallions, trimmed and chopped
    3/4 cups (roughly) baby or chopped shrimp
    canola oil for frying
    1-2 tablespoon toasted sesame seed
    bonito flakes (optional)
  • Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
  • In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  • Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.  Makes roughly a dozen pancakes depending on their size