Okonomiyaki Style Alaska Surimi Cakes
These fun, Japanese style cabbage pancakes get a nice protein boost from Alaska surimi seafood
- Yield: 15 cakes
Ingredients
- 120 grams green cabbage
- 75 grams shallot, thinly sliced
- 30 grams all purpose flour
- 20 gram cornstarch
- 2 grams togarashi
- 3 grams MSG
- 4 grams AO nori
- 5 grams hon dashi
- 15 grams vegetable oil
- 10 grams butter
- 400 grams Alaska surimi seafood, chunks
Garnish
- Kewpie mayonnaise
- Eel Sauce
- Sliced scallion
- Bonito flakes
Recipe courtesy of Chef Ian Driscoll
Preparation
-
Step 1 Make batter
Combine all ingredients in a bowl and mix well to fully incorporate. Let sit for 30 minutes then remix before cooking off.
-
Step 2 Form cakes
Form the mixture into 56 gram cakes. Heat neutral oil and a little butter in a skillet at medium heat. Cook approximately 5 minutes on each side depending on thickness. Thinner cakes provide more textual contrast.
-
Step 3 Garnish and serve
Plate and drizzle with kewpie mayo and eel sauce. Finish with the scallion and bonito flakes.
Recipe courtesy of Chef Ian Driscoll
