Japanese Okonomiyaki with Imitation Crab

This isn’t my first time making okonomiyaki, basically, okonomiyaki is a Japanese savory pancake recipe with cabbage and whatever else you want to add. This awesome variation with imitation crab is actually quite common even in Japan, where seafood okonomiyaki variations are beloved comfort food staples.

This dish was probably created in Osaka after the great earthquake in 1923 and later popularized after World War II, largely for the same reasons, it’s a simple recipe with simple ingredients, a sort of “kitchen sink” type of dish where you add whatever ingredients you have on hand. During both occasions, there was widespread hunger and ingredient shortages, so okonomiyaki became a popular meal and snack. Today there are thousands of varieties with countless specialized restaurants, though the base remains the same: a batter with cabbage where you can add more ingredients either in the batter or simply on top as a topping.

In this case, I made it with imitation crab because that’s what I was craving, and I added it to the batter. However, if this were in Japan, the imitation crab or surimi would more likely be added as a topping. I used okonomiyaki flour, which is composed of wheat flour with a bit of grated Japanese yam (nagaimo), it’s the yam that gives the batter its sticky texture. But of course, this can be hard to find, so it’s easier to buy the pre-made flour. I also used olive oil instead of the more traditional neutral oil because I prefer olive oil! ;D Let’s get to the recipe!

Japanese Okonomiyaki with Imitation Crab

Servings: 2
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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Nothing like a sweet and salty japanese okonomiyaki style pancake, this savoury pancaque is delicious and altough it seems complicated its mostly just mix and fry, nothing to it.

Ingredients

Okonomiyaki Flour – 100g
Water – 160ml
Eggs – 2 L
Cabbage – 300g
Carrot – 1/2
Onion – 1 Small
Chives – 1 (Chopped)
Imitation Crab – 125g
Aonori – To Taste (Powdered Seaweed)
Mayonnaise – To Taste
Olive Oil – To Taste

Directions

Start with the base by combining the okonomiyaki flour and water in a large bowl and mixing well.

Finely julienne the cabbage, followed by the carrot, onion, and green onion, then add everything together and mix.

Next, add the eggs, followed by the chopped imitation crab (I added them while still frozen because I wasn’t going to make the okonomiyaki right away, but if you are, defrost them before adding).

Heat a frying pan with a drizzle of olive oil (or any other mild-flavored cooking oil, such as canola or vegetable oil) and pour in a large spoonful of batter. You can make the okonomiyaki large or small, depending on your preference. Let the bottom brown (use a spatula to lift it up and check if it is browned), treat it like a omelet.
Then flip it over and fry the other side until it is golden brown. Remove to a plate and repeat until you have no more batter.

Finally, you can add mayonnaise, okonomiyaki sauce (very similar to the sauce used for takoyaki balls), teriyaki sauce (if using meat), dried bonito flakes (katsuobushi), and aonori (powdered nori seaweed), and it’s ready to serve. Bon appétit!

Notes: Like any okonomiyaki and in the spirit of the dish, you don’t need to follow these ingredients exactly – you can make combinations to your taste. As long as the proportion of okonomiyaki flour, water, eggs, and cabbage stays the same, the rest will result in delicious pancakes as long as it’s not too wet. Feel free to experiment with other seafood like shrimp, scallops, or even leftover fish. If you can’t find okonomiyaki flour, you can substitute with all-purpose flour mixed with a tablespoon of cornstarch for every cup of flour to help achieve that slightly chewy texture. The key is getting a good golden crust while keeping the inside tender and loaded with vegetables and seafood.

This recipe for Japanese Okonomiyaki with Imitation Crab was originally created on BakeAfter.com. Esta receita de Okonomiyaki com Delicias do Mar foi publicada em português no Iguaria.com.