A question about a recipe: Okonomiyaki

I have a question about the recipe "Okonomiyaki" from Midge.
I can't wait to try this recipe. Do you use raw shrimp or cooked? Thanks!

  • 7003 views
  • 7 Comments
C8141b5b 2e34 42fc 8cdd 09273b032dbb  2016 1102 okonomiyaki james ransom 219
Recipe question for: Okonomiyaki

7 Comments

Review our Code of Conduct
Don't send me emails about new comments
Kristen Miglore
Kristen Miglore June 26, 2011

We used uncooked -- fresh and frozen (and thawed) both worked well!

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 June 26, 2011

I'm making that tonight too! Do you think cooked diced chicken (pounded thin and chopped) would well?

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere June 26, 2011

Sounds good to me!

Review our Code of Conduct
Don't send me emails about new comments
Midge
Midge June 26, 2011

As Kristen says, raw shrimp is the way to go. @Sam1148, can't wait to hear about chicken works!

Review our Code of Conduct
Don't send me emails about new comments
mrslarkin
mrslarkin June 26, 2011

FYI, I used cooked small shrimp when I made these, and that worked great for me. They were not tough at all. But I think raw would be best.

Review our Code of Conduct
Don't send me emails about new comments
keel
keel June 26, 2011

My mom made this for me as a kid and used chicken and steak. It's unconventional but we also used to eat it with A-1 sauce. We had Japanese foreign exchange students who taught us how to make it.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 June 26, 2011

It turned out pretty good with the chicken. Chopped in tiny cubes, soaked in soy sauce a bit. Pre-Cooked..then cooled and added to the mix.

I had to adjust proportions and think I may have added too much egg/flour compared to the glam pic. So they where a bit 'foo young' with a more heavy coating. Next time I'll back off on the flour egg mix--or add more 'stuff'. Used 2 eggs and about 1/4 cup of flour. 1 cup cabbage, 1 cup of chopped chicken, 1/3 cup of scallions. Needed a bit more cabbage to lighten it out.

Still, excellent! A great recipe and quick to throw together.
(I served both the sauce in the recipe--as a dipping sauce, and some A1 sesame oil, ginger powder drizzle on the side).

Review our Code of Conduct
Don't send me emails about new comments
Showing 7 out of 7 Comments Back to top
Recommended by Food52