Japanese barbecue seafood pancakes

all details

This whiz from Hiroshima has mastered many cuisines. Mitsuyo Dansako, who is 60 and retired, didn't learn to cook until her children were born but she hasn't stopped since.

Japanese barbecue seafood pancakes
Photo: Sahlan Hayes

Ingredients

  • 150g okonomiyaki flour (Japanese flour)
  • 1 egg
  • 150ml water
  • 5 medium green Yamba prawns, shelled
  • 100g squid rings
  • 300g cabbage
  • 5 shallot leaves
  • 100g pork, sliced
  • 140g tinned corn
  • Olive oil

Method

Heat barbecue hotplate and drizzle with olive oil. Cut prawns and squid into small pieces. Finely chop cabbage and shallots. In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake. Cook until golden then flip and cook underside until meat is cooked through. Serve hot with bonito shavings, shredded nori, mayonnaise and okonomi sauce.

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  • Cuisine - Japanese
  • Course - Lunch

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July