Seafood Okonomiyaki

Total Time:
4 hr 5 min
1 hr 20 min
Inactive Prep:
2 hr
45 min
5 servings


  • 1/2 teaspoon fish stock, such as Hondashi
  • 1 1/4 cups all-purpose flour
  • 1/8 of a yam (about 1 ounce), peeled and shredded
  • 3 tablespoons plus 1/2 teaspoon milk
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 2/3 cups shredded cabbage
  • 10 teaspoons tempura bits (bits of deep fried tempura batter)
  • 5 teaspoons chopped red pickled ginger
  • 5 eggs
  • Vegetable oil, for the griddle
  • 2 cups squid, cut into bite-sized pieces (about 9 ounces)
  • 10 tablespoons okonomi or tonkatsu sauce, in a squeeze bottle
  • Mayonnaise, in a squeeze bottle
  • 10 pinches bonito flakes
  • 5 pinches aonori flakes (green seaweed)


Make the batter: Combine the fish stock with 1 cup water in a bowl. Add the flour, yam, milk, baking powder, salt and sugar and mix well. Cover the batter and refrigerate for a minimum of 2 hours and a maximum of 4 days.

Make the okonomiyaki: Place 1/5 of the batter in a bowl and add 1 1/3 cups of the cabbage, 2 teaspoons of the tempura bits and 1 teaspoon of the ginger. Add 1 egg and mix very lightly until the mixture becomes marbled with white and yellow.

Place a few tiny drops oil on the griddle or in a heavy non-stick skillet and spread it. Heat the griddle to 380 degrees F., or heat the skillet over medium heat.

Pour the okonomiyaki mixture in a circular form over the oil. Place 4 pieces of squid on top of the raw batter. When one side has cooked for 7 minutes, flip the okonomiyaki and cook for another 7 minutes. Repeat the procedure with the remaining ingredients on another part of the griddle or in separate skillets.

With about 1 to 2 minutes remaining, start applying the sauces and toppings: Onto each okonomiyaki, squeeze about 2 tablespoons of the okonomi sauce, followed by the desired amount of mayonnaise. Finally, sprinkle 2 pinches of the bonito flakes and 1 pinch of the aonori on top.

Remove from heat and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.