Seafood Okonomiyaki with Nagaimo Yam Recipe

Name: Seafood Okonomiyaki with Nagaimo Yam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 grams Okonomiyaki mix; 140 ml Cold water; 220 grams Cabbage; 10 grams Tempura crumbs; 2 tbsp Red pickled ginger; 40 grams Thinly sliced pork belly; 2 Eggs; 4 grams Sakura shrimp; 100 grams Mixed frozen seafood; 1 Shredded nori seaweed; 160 grams Nagaimo (grated); 1 dash Green onions or scallions; 2 Egg yolks; 2 tbsp Soy sauce; 1 tbsp Mirin

Servings: persons

120 grams Okonomiyaki mix
140 ml Cold water
220 grams Cabbage
10 grams Tempura crumbs
2 tbsp Red pickled ginger
40 grams Thinly sliced pork belly
2 Eggs
4 grams Sakura shrimp
100 grams Mixed frozen seafood
1 Shredded nori seaweed
160 grams Nagaimo (grated)
1 dash Green onions or scallions
2 Egg yolks
2 tbsp Soy sauce
1 tbsp Mirin

1
Combine the okonomiyaki mix with very cold water and mix until just no longer floury.
2
If you dissolve the powder too much, it will become sticky, so be careful.
3
Cover with plastic wrap and chill in the refrigerator for 2 hours.
4
Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
5
Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions.
6
Mix while incorporating air into the batter; don't knead all the air out.
7
Heat a frying pan and cook the okonmiyaki.
8
Top the batter with pork slices.
9
While the batter is still soft, tidy up the sides.
10
Cook over low heat for about 5 minutes and then flip it over.
11
After flipping, cook over low heat for another 8 minutes.
12
Don't push down on the top of the okonomiyaki.
13
While it's cooking, grate the yam.
14
Flip over the okonomiyaki once more and cook for 2 minutes.
15
Once it's done, transfer it to a plate and coat it with the soy sauce mixture.
16
Top with plenty of grated yam.
17
Serve it up from the frying pan, so that it can be enjoyed piping hot!
18
Drizzle soy sauce on top of the grated yam.
19
Sprinkle with shredded nori and chopped green onion.
20
Place an egg yolk in the center to finish.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 120 grams Okonomiyaki mix, 140 ml Cold water, 220 grams Cabbage, 10 grams Tempura crumbs, and more.

Yes, Seafood Okonomiyaki with Nagaimo Yam falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Okonomiyaki with Nagaimo Yam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions