Wednesday, February 1, 2012

Ebi (Shrimp) Okonomiyaki Recipe

Okonomiyaki Restaurants in Osaka always have many variations of Okonomiyaki to choose from.  One popular variation is Ebi Okonomiyaki (Ebi means prawns/shrimp).  As our family loves both prawns and okonomiyaki, this is also a favorite on our dinner menu.

If you have a teppanyaki plate, cook this at the table, serving on the teppanyaki plate to keep the okonomiyaki hot.  Each person then places a portion on their small plate (torizara) to eat.

Ingredients (serves 4)
  • about 1/2 a large cabbage (1/3 of a huge drumhead or 1 whole sugarloaf)
  • 2 cups flour (I use self-raising, my mother says plain flour)
  • 2 1/3 cups water
  • 4 eggs
  • 2 tsp dashi-no-moto (fish stock powder, can be replaced by chicken stock powder)
  • Okonomi Sauce or Tonkatsu Sauce
  • About 200g uncooked prawns, shelled, sprinkled with a little salt
  • 1-2 negi (shallots/scallions/spring onions) sliced thinly, 
  • Japanese Mayonnaise
  • 1 Tbsp beni-shouga (red pickled ginger) chopped finely
  • +/-Katsuo-bushi (for sprinkling on top)
  • +/-Ao-nori (for sprinkling on top)
  1. Finely slice cabbage.  (After slicing, bruise it a little by squeezing in your hands)
  2. Mix flour, water, eggs in a large mixing bowl.  Mix in dashi, pickled ginger and negi.  Add cabbage and combine well. 
  3. Heat a little oil in a frypan.  Spoon Cabbage/prawn mixture into the frypan, to make a circle about 22cm(9in) across and 1.5cm(3/4in) thick.  Make sure there's enough batter to hold it together.  Neaten the edges by using a spatula to push in the edges and any cabbage or batter that's sticking out.
  4. Cook over med-low heat about 5 min.  Flip, then cook another 3-5 min.  When cooked through, turn onto a plate.
  5. Spread sauce generously on top.  Decorate with Mayonnaise and your choice of Negi, Katsuobushi and Ao-nori.



  1. your pictures are making me drool :P i love okonomiyaki. i will definitely try this!

  2. Mmm, yummy! Can't wait to try your recipe.

    1. Thanks, hiraganamama! I'm sure you're already an okonomiyaki pro!♡

  3. I am making you recipe right now and love it with prawns! Thanks!

    1. You're welcome, I'm glad to see another okonomiyaki lover!☆

  4. I come to your blog by chance and I would like to compliment you for all the great postings. I am yet to try your recipes but the pictures look so good & I believe the food taste like heaven too. Thanks a lot & continue the great work.

  5. would using mochiko flour (glutenous rice flour) be a bad idea? i have having trouble looking for flour right now... =\