This recipe comes from Food 52. Okonomiyaki are Japanese pancakes with bits of shrimp and ribbons of cabbage and green onions. I love this combination of flavors. Worth the little bit of work to get this made.
SAUCE: 1/2 cup mayonnaise 2 tablespoons soy sauce 2 teaspoons sriracha, more or less to taste PANCAKES: 5 eggs 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon sea salt 1/3 cup all-purpose flour 2 cups cabbage, shredded with a mandoline or finely chopped 1 bunch scallions, trimmed and chopped 3/4 cups (roughly) baby or chopped shrimp Canola oil for frying 1-2 tablespoon toasted sesame seeds bonito flakes (optional)
Whisk the mayo, soy sauce and sriracha together. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with soy sauce, sesame oil and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.