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RECIPESarrowGourmet ProductsarrowOkonomiyaki with Shrimp, Kansai-Style
<i>Okonomiyaki</i> with Shrimp, <i>Kansai</i>-Style
  Okonomiyaki comes from combining two Japanese words "okonomi" and "yaki", meaning "as you like it, grilled." As implied, this versatile recipe makes a perfect tabletop cooking recipe - you can almost do no wrong! The ingredients vary by region. Kansai-style, the most common version, mixes ingredients into the batter before grilling.

Ingredients (serves 4):

  • 2 cups all purpose flour
  • 1/4 tsp. salt
  • 1-1/2 cup ichiban dashi, cold (may substitute with chicken broth)
  • 4 Tbsp. grated nagaimo yam (may substitute with 1/2 tsp. baking powder and 1/4 cup milk)
  • 1/2 cabbage head
  • 4 green onions
  • 1 cup tenkasu/agedama (deep fried balls) (may substitute with deep fried flour-batter)
  • 8 oz. small shrimp, pre-shelled, deveined
  • 4 eggs
  • 2 Tbsp. vegetable oil

For Okonomiyaki Sauce:

  • 6 Tbsp. ketchup
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1 tsp. lemon juice

For Topping (optional):

  • Mayonnaise
  • Aonori (green laver, known as seaweed flakes)
  • Katsuobushi (bonito flakes)


*Please use the stainless steel spatula that came with your product or a silicone spatula to protect the nonstick coating and ensure extended use of the plate.

*This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.


In a small bowl, mix flour, salt, and baking powder, if substituted for nagaimo yam, with a whisk. Add dashi, nagaimo yam or milk if substituted, and whisk gently until just combined. Refrigerate for 30 minutes to 3 hours.


Roughly mince cabbage, cut green onions into small pieces.


Make the okonomiyaki sauce by mixing all sauce ingredients.


After the batter rests, add cabbage, green onions, tenkasu/agedama, shrimp and eggs to the batter. Do not mix.


Turn on the Gourmet d’Expert® Electric Griddle / EA-DCC10 to 400ºF and wait until the pilot lamp turns off, use a heat resistant brush and brush hot griddle with vegetable oil.


Mix the batter until well combined. Spoon 1/4 of batter to the griddle and make a round shape, 3/4 inch thick. Make 4 total.


Cook each okonomiyaki for 5 minutes, flip with two spatulas* and cook for another 8 minutes.


Reduce heat to Keep Warm, spread the prepared sauce over each okonomiyaki.



Drizzle mayonnaise and sprinkle optional aonori and katsuobushi according to your taste, gently cut into bite-sized pieces on the griddle with a spatula* and serve from the griddle.

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