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Okonomiyaki with Prawn & Squid

Prep Time:

20 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

Okonomiyaki is an Osakan street food gone global. Like all the best street foods, okonomiyaki isn't a difficult art to master - once you've got the hang of the basic technique, you can experiment with ingredients - here my okonomiyaki takes on a seafood theme with prawns (my favourite) and squid.


140g / 5 oz sweet pointed cabbage leaves (or any soft cabbage variety )

2 spring onions

60g / 2 oz bell pepper

60g / 2 oz  raw squid

100g / 3.5 oz raw or cooked prawns

1 tsp of Japanese instant dashi granules or vegetable stock powder

150ml / 5.3 oz cold water

1 medium / large eggs

140g / 5 oz plain flour

 2 - 2.5  tbsp sunflower oil

for the topping:

okonomiyaki or Bull-dog sauce


katsuobushi bonito flakes 

aoko green seaweed powder

a 24 cm / 10 in frying pan


using a knife, remove the stalk from the cabbage leaves 

slice the leaves in approx. 1cm / 1/2 in strips, then chop. slice the tougher stalks finely. put everything in a large bowl

chop the spring onions and bell pepper and add to the bowl

chop the squid and prawns and add to the bowl

add the  dashi stock granules to the water and mix

put the flour and the egg in another bowl and mix. then, add the stock and mix together well (you don't need to create a smooth batter, a few lumps are absolutely fine)

add the batter mixture to the vegetables and mix everything together well

heat 1 - 1.25 tbsp of the sunflower oil in a frying pan. when the oil is hot, add half of the okonomiyaki mixture to the pan

cook over a medium/high heat with a lid on for 4 - 5 minutes until your okonomiyaki is lightly browned.  turn over and cook for a further 3 - 4 minutes with the lid on. when both sides are browned, carefully slide out onto a warmed plate

repeat for okonomiyaki #2

finally, drizzle with okonomiyaki or Bull-dog sauce and mayonnaise, then sprinkle over some bonito flakes & green seaweed powder

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