I have been pining over this recipe for years. Years. But I never wanted to attempt it until I tried it in a restaurant, so that I knew what I was aiming for. I could not wait any longer. And I’m so glad that this recipe is now in my repertoire. Here’s the recipe that I adapted from Serious Eats.
- 1 cup flour
- 1 cup dashi (I used instant)
- 2 eggs
- pinch of salt (will use a larger pinch next time)
- 1 cup shrimp, raw
- 4 slices raw bacon, halved
- 4 cups cabbage, shredded. I used coleslaw mix
- sesame seeds
- kewpie mayo
- okonomi sauce
- pickled ginger
- green onions
Combine flour, dashi, eggs, cabbage, shrimp, scallions, and salt. This recipe makes two LARGE pancakes, so take half of the batter and fry it up. When it’s getting brown on the first side, add the raw bacon to the wet side. Flip, carefully, and brown bacon on second side. Cook longer than you think you need to and be careful not to burn it.
Add the rest of the condiments to your taste when it’s done cooking.
Notes: Next time I will make small pancakes to ensure even cooking. I am also excited to try different variations. The husband is allergic to shrimp–and he ate two today. He’s not feeling it. So I have to think of a replacement. Imitation crab? We’ll see.