Shrimp Okonomiyaki with Umami Sauce & Nori
Packed with crunchy cabbage and sweet shrimp, this iconic Japanese pancake is alldressed with a sweet-and-savoury sauce, tangy mayo and slivers of seaweed. You could also cut it into thin wedges and serve as an hors d’oeuvre before a dinner party. Kewpie is a Japanese brand of mayonnaise that comes in a convenient squeeze bottle and can be found at many Asian supermarkets.
UMAMI SAUCE
3 tbsp (45 mL) ketchup
3 tbsp (45 mL) Worcestershire sauce 1½ tbsp (22 mL) oyster sauce
1½ tbsp (22 mL) honey
OKONOMIYAKI
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
Freshly ground pepper to taste
4 large eggs
1⅓ cups (330 mL) low-sodium chicken broth 8 cups (2 L) chopped napa cabbage ¾ lb (340 g) raw shrimp, peeled, deveined, chopped into ½ inch (1 cm) pieces
8 tsp (40 mL) vegetable oil, divided Mayonnaise (preferably Kewpie brand) for serving
Thinly sliced green onions and shredded nori to garnish
1 For the umami sauce, whisk ingredients in a small mixing bowl until combined. Transfer to an airtight container. Refrigerate up to 1 month. Bring to room temperature before serving.
2 For the okonomiyaki, whisk flour, baking powder, salt and pepper in a large mixing bowl. In a separate bowl, whisk eggs and broth. Whisk wet into dry until smooth. Fold in cabbage and shrimp.
3 Preheat oven to 200°F (100°F). Line a baking sheet with parchment paper.
4 Heat 2 large nonstick frying pans over medium heat. Pour 1 tsp (5 mL) vegetable oil in each pan. Pour one-quarter of batter in each pan and spread evenly to 7-inch (18-cm) rounds. Cook until golden brown, about 5 minutes. Working 1 at a time, slide pancake onto a plate or light cutting board bigger than the pan. Place frying pan over pancake and holding both firmly, quickly invert pancake back into pan. Return to heat and drizzle 1 tsp (5 mL) oil around sides of pancake. Cook until golden brown and cooked through, about 4 minutes. Slide onto baking sheet and keep warm in oven. Repeat with remaining batter and oil.
5 To serve, brush pancakes with umami sauce, drizzle with mayo and sprinkle with green onions and nori.
Serves 4 to 6