Name: Shrimp Okonomiyaki (Japanese Cabbage Pancake)
Total time: 1 h
Cuisine: Japanese
Ingredients: 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon sugar; ¾ cup boiling water; ¾ teaspoon instant dashi powder, such as Hondashi; 1 cup all-purpose flour; 2 large eggs; 3 tablespoons finely grated yamaimo or potato starch; ¾ teaspoon table salt; 2½ cups chopped green cabbage , cut into ½-inch pieces; 8 ounces peeled and deveined shrimp , cut into ½-inch pieces; 2 scallions , sliced thin; 2 tablespoons beni shoga , drained, plus extra for serving; 1 tablespoon vegetable oil; Kewpie mayonnaise; Bonito flakes; Aonori

Shrimp Okonomiyaki (Japanese Cabbage Pancake)

By David Yu

Published on March 13, 2026

Time

1 hour

Yield

Serves 4

Shrimp Okonomiyaki (Japanese Cabbage Pancake)

Ingredients

Okonomiyaki Sauce

2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon sugar

Okonomiyaki

¾ cup boiling water ¾ teaspoon instant dashi powder, such as Hondashi1 cup all-purpose flour 2 large eggs 3 tablespoons finely grated yamaimo or potato starch¾ teaspoon table salt 2½ cups chopped green cabbage, cut into ½-inch pieces8 ounces peeled and deveined shrimp, cut into ½-inch pieces2 scallions, sliced thin2 tablespoons beni shoga, drained, plus extra for serving1 tablespoon vegetable oil Kewpie mayonnaise Bonito flakes Aonori

Before You Begin

For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. This recipe uses several ingredients that can be found in a Japanese or Chinese market. Japanese mountain yams labeled yamaimo or nagaimo can both be used here (nagaimo is a specific type of yamaimo). When peeling and grating, use disposable kitchen gloves, as the yam’s peel may cause mild skin irritation when handled raw. You can use any size shrimp in this recipe. Aonori (powdered green laver), katsuobushi (smoked bonito flakes), and Kewpie mayonnaise are common accompaniments to okonomiyaki; include all or some of these toppings as desired. Okonomiyaki is typically served whole on a communal platter; provide a pie server to help separate portions.

Instructions

for the okonomiyaki sauce

Combine 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, and 1 tablespoon sugar in bowl; set aside for serving.

for the okonomiyaki

Combine ¾ cup boiling water and ¾ teaspoon instant dashi powder in small bowl; let cool slightly. Whisk dashi, 1 cup all-purpose flour, 2 eggs, 3 tablespoons finely grated yamaimo, and ¾ teaspoon table salt in large bowl until combined. Gently fold in 2½ cups chopped green cabbage (½-inch pieces); 8 ounces peeled and deveined shrimp, cut into ½-inch pieces; 2 thinly sliced scallions; and 2 tablespoons beni shoga, drained, until just combined.

Heat 12-inch cast iron skillet over medium heat for 3 minutes. Reduce heat to medium-low. Add 1 tablespoon vegetable oil to skillet, swirling to coat bottom, and heat until shimmering. Add cabbage mixture and spread into even 10-inch round, about 1 inch thick. Cover and cook until okonomiyaki is lightly golden on bottom, 10 to 12 minutes, rotating skillet halfway through cooking and adjusting heat if bottom begins to brown too quickly.

Slide okonomiyaki onto large plate, then invert onto second large plate. Slide okonomiyaki back into skillet browned side up and cook, uncovered, until golden brown on bottom, about 10 minutes, rotating skillet halfway through cooking and adjusting heat if bottom begins to brown too quickly.

Off heat, spread sauce evenly over top of okonomiyaki. Drizzle generously with Kewpie mayonnaise, sprinkle with bonito flakes and aonori, and top with extra beni shoga. Serve.