Fusion Okonomiyaki: Savory Seafood & Kimchi Pancake
#SeafoodRecipe #CabbageDish #OkonomiyakiHomemade #KimchiFusion #BonitoSauceFlavor
This is my homemade Okonomiyaki, a departure from the usual meal kits! This version is packed with fresh cabbage, carrots, and onions, along with a generous amount of shrimp and mixed seafood for a hearty and satisfying meal. I’ve incorporated bonito flakes not only for their aroma in the batter but also as a delicious sauce. Using a pancake mix makes it wonderfully easy to prepare. My special touch? Well-rinsed aged kimchi (mukimchi) adds a delightful tangy crunch that cuts through the richness, creating a unique fusion flavor. Are you curious about how this exciting combination tastes? Let’s get cooking!
Okonomiyaki Ingredients- Fresh Cabbage 200g
- Carrot 1/3 medium
- Onion 1/2 medium
- Rinsed Aged Kimchi (Mukimchi) 15 leaves
- Frozen Shrimp 10 pcs
- Frozen Mixed Seafood 120g
- Bonito Flakes Sauce 3 Tbsp
- Black Pepper 1 tsp
- Pancake Mix (for Korean pancakes) 3 paper cups
- Tonkatsu Sauce (or Teriyaki Sauce) as desired
- Mayonnaise as desired
- Bonito Flakes (Katsuobushi) as desired
Cooking Instructions
Step 1
Start by preparing the vegetables for a delightful texture. Finely shred the fresh cabbage and the carrot. The carrot will add a touch of sweetness and vibrant color.
Step 2
Next, take the rinsed aged kimchi (mukimchi) and chop it into bite-sized pieces. This is your secret ingredient for a tangy and crunchy twist!
Step 3
Add the plump frozen shrimp and the mixed seafood to the bowl. If using frozen seafood, make sure to thaw them and give them a quick rinse under cold water to remove any excess ice and moisture.
Step 4
Now, let’s add the flavor enhancers. Stir in the bonito flakes sauce, which will lend a savory depth, and the black pepper for a subtle kick.
Step 5
Shred the onion (I had to quickly pop out and buy a fresh one as the one I had at home wasn’t in good condition!) The sweetness of the onion will complement the other ingredients beautifully.
Step 6
In a large bowl, combine the pancake mix. Gradually add water while mixing with your hands, creating a batter. The consistency should be thick enough to hold the ingredients together but not too stiff. Mixing by hand helps ensure all ingredients are evenly distributed without overworking the batter.
Step 7
Heat a frying pan over medium-high heat and add a generous amount of oil. Once hot, pour the batter into the pan and spread it out evenly. Reduce the heat to medium and cook until the bottom is golden brown and crispy. Patience is key here for that perfect crisp!
Step 8
With confidence, flip the pancake! If it flips cleanly, you’re doing great. Cook the other side until it’s also golden brown and the ingredients are cooked through. Adding a little more oil around the edges can help achieve an extra crispy texture.
Step 9
Once both sides are beautifully golden brown and the ingredients are cooked, your okonomiyaki is almost ready! It looks delicious already, doesn’t it? Now it’s time for the finishing touches with sauce and toppings.
Step 10
Since I didn’t have Teriyaki sauce, I’ve used Tonkatsu sauce and spread it evenly over the okonomiyaki. Then, drizzle mayonnaise in a zigzag pattern for that classic look and creamy flavor.
Step 11
Finally, generously sprinkle a good amount of bonito flakes (katsuobushi) on top. Watch them dance in the heat – it’s mesmerizing! The smoky aroma and savory taste of the bonito flakes will elevate the dish to another level.
Step 12
And there you have it – your delicious Kimchi Seafood Okonomiyaki is complete! (A little tip: If you prefer to really taste the kimchi’s tanginess and crispiness without the sauce overpowering it, consider using just mayonnaise and bonito flakes as toppings, skipping the Tonkatsu or Teriyaki sauce.) The unique combination of savory seafood, the tangy crunch of the kimchi, and the satisfying umami makes this a truly special dish. Enjoy this delightful fusion!
