Japanese Okonomiyaki with Shrimp and Cabbage

Ingredients

• 8 ounces peeled, deveined shrimp, chopped
• 4 cups finely shredded green cabbage
• 3 scallions, thinly sliced
• 3/4 cup all-purpose flour
• 3/4 cup cold water
• 2 large eggs
• 1 teaspoon baking powder
• 2 tablespoons neutral oil
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce
• Japanese mayonnaise, toasted sesame seeds, and nori strips, to finish

Steps

1. Whisk the flour, cold water, eggs, and baking powder until just combined. Fold in the cabbage, scallions, and shrimp.
2. Mix the ketchup, Worcestershire, and soy sauce in a small bowl for a fast okonomiyaki-style sauce.
3. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Divide in half and shape one portion into a 7-inch round pancake.
4. Cook for 5 to 6 minutes until the base is browned. Carefully flip, add remaining oil around the edge, and cook for 4 to 5 minutes more until the shrimp are opaque.
5. Repeat with the second pancake. Let each pancake sit for 1 minute so the center sets.
6. Drizzle with sauce and mayonnaise, then finish with sesame and nori before cutting into wedges.

Allergen note: Contains gluten, egg, sesame, soy, fish and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.