Kimchi and scallop okonomiyaki
Lunch, Main Course
Asian Inspired, Japanese
katsuobushi, kimchi, okonomiyaki, scallops
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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all purpose flour
pickled red ginger
finely chopped cabbage
about 2 packed cups
kimchi, drained and finely chopped
spring onions, finely diced with green parts reserved for the topping
Japanese style bacon
scallops, diced into eighths
or… see above
or… see above
crushed dried seaweed to sprinkle
Green parts of the spring onions
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.
Tried this recipe?