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Shirasu Okonomiyaki

Cost $10, save $5

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Batter

    • 100g all-purpose flour
    • đź’§ 100cc water
    • 🥚 1 egg
    • 5cm grated yam
    • 1 tsp dashi powder
    • 1 tbsp tempura flakes

  • Filling

    • 🥬 1/6 head cabbage, chopped
    • 🧅 4 green onions, chopped
    • 40g shirasu (whitebait)
    • 🦑 50g squid, thawed and chopped

  • Toppings

    • 5cm grated daikon radish
    • Ponzu sauce, to taste

  • Cooking Oil

    • 1 tbsp vegetable oil

STEPS

1

Thaw the squid and cut it into bite-sized pieces. Chop the cabbage coarsely and slice the green onions, reserving some for garnish.

2

Peel and grate the daikon radish, then squeeze out excess water. Peel and grate the yam.

3

In a mixing bowl, combine the flour, water, egg, grated yam, dashi powder, and tempura flakes. Mix well.

4

Add the squid, cabbage, green onions, and shirasu to the batter. Mix until evenly combined.

5

Heat vegetable oil in a frying pan over medium heat. Pour half of the batter into the pan, cover, and cook for 5 minutes.

6

Flip the okonomiyaki and cook until fully cooked through. Top with grated daikon radish, drizzle with ponzu sauce, and garnish with green onions. Repeat with the remaining batter.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 30g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

You can substitute shirasu with small shrimp or omit it for a vegetarian version.Serve immediately for the best texture and flavor.Add a sprinkle of bonito flakes or aonori for an authentic Japanese touch.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.