Okonomiyaki

On week 5 of quarantine, trying to keep it interesting at the dining table is a must. We tried this Japanese street food for lunch and it’s definitely a keeper. 

1 cup flour

4 tbsp corn or potato starch 

1 cup water

2 eggs

1.5 cups chopped cabbage 

1 cup cleaned, chopped shrimp

1/2 cup chopped scallions (reserve some for topping)

2 tbsp chopped red, pickled ginger

1 tbsp furikaki or crushed seaweed (reserve some for topping)

Salt to taste (about 1 tsp kosher salt)

Toppings: Mayo, scallions, furikake,

Okonomayaki sauce 

Mix starch, flour and water and let stand for 10-15 min. Mix in the rest of the ingredients. 

Fry immediately on a preheated griddle about 4 minutes per side. Serve with toppings.