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Kimchi and scallop okonomiyaki
Course:
Lunch, Main Course
Cuisine:
Asian Inspired, Japanese
Keyword:
katsuobushi, kimchi, okonomiyaki, scallops
Servings:
6
people
Author:
Steve Paris
The Japanese word okonomiyaki means "what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation with this kimchi and scallop okonomiyaki recipe.
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Ingredients
Okonomiyaki
1/2
cup
dashi stock
1/4
tsp
salt
1/4
tsp
sugar
120
g
grated yamaimo
or nagaimo
3
eggs
120
g
all purpose flour
30
g
beni-shouga
pickled red ginger
10
g
katsuobushi
bonito flakes
200
g
finely chopped cabbage
about 2 packed cups
100
g
kimchi, drained and finely chopped
4
spring onions, finely diced with green parts reserved for the topping
200
g
Japanese style bacon
6 slices
200
g
scallops, diced into eighths
2
Tbsp
cooking oil
Toppings
Okonomiyaki sauce
or… see above
Kewpie mayonnaise
or… see above
Ao-nori
crushed dried seaweed to sprinkle
5
g
Katsuobushi
20
g
beni-shouga
Green parts of the spring onions
Instructions
Whisk together the dashi, eggs, and yamaimo in a large bowl.
Whisk in the flour to form a batter.
Add the finely diced cabbage, kimchi, katsuobushi, beni-shouga, white parts of the spring onions, and diced scallops, and mix well.
Bring a non-stick skillet to a medium heat.
Add a Tbsp oil, spread around, then add half the batter. The thickness should be about 2cm.
Add slices of Japanese style bacon on top of the batter.
Cook for 5 minutes the cover and steam for a further five minutes.
Turn over the okonomiyaki, either with 2 large spatulas, or by tipping it into a plate, or the fry pan lid, then sliding it off back into the skillet.
Cover and cook for a further 8 minutes or so until the bacon is crispy.
Slide onto a plate or round chopping board.
Drizzle with okonomiyaki sauce and kewpie mayonnaise.
Sprinkle on half the spring onions, katsuobushi, beni-shouga, and ao-nori.
Repeat for the rest of the prepared batter.
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