Other Electric Products Recipes

Okonomiyaki with Shrimp, Kansai-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 (see here) (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.