Shrimp and Kimchi Okonomiyaki
  • 1 package Otafuku Okonomiyaki flour mix
  • 3 cups water
  • 2 eggs
  • 10 ounces Napa Kimchi, chopped (approximately)
  • 1 lb. frozen baby shrimp, thawed (approximately)
  • Canola Oil
  • Okonomiyaki sauce
  1. In a large bowl, mix okonomiyaki flour, water, and eggs, until flour is dissolved.
  2. Stir in kimchi and shrimp and mix together gently.
  3. Drop approximately ½ cup okonomiyaki batter onto hot, oiled griddle.
  4. Cook for approximately 3 minutes, or until pancake starts to brown on underside.
  5. Flip and fry for another 3-4 minutes. If the pancakes are particularly thick, this process may have to be repeated a few times to ensure they are thoroughly cooked.
  6. Once okonomiyaki are finished, top with Okonomiyaki sauce and whatever other toppings you'd like, and enjoy!
Recipe by Cast Iron and Wine at