Japanese Prawn Okonomiyaki Recipe

Difficulty

Easy

Serves

2 people

Cooking time

40 minutes

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How To Make Prawn Okonomiyaki

Savour the flavours of Japan with this Prawn Okonomiyaki, a delightful savoury pancake that brings together crisp vegetables and tender prawns in a harmonious blend. Seasoned with the subtle warmth of soy sauce and ginger, this dish stands out as a healthful choice, being dairy-free, low in sugar, and packed with protein. Ready in just 40 minutes, it’s topped off with a creamy drizzle of kewpie mayonnaise and a sprinkle of sesame seeds, making it a perfect pick for those seeking a nutritious yet flavourful meal.

Ingredients

6 tbsp plain flour
2 tbsp rice flour or cornflour
2 eggs
1 tbsp soy sauce
2 tbsp soda water or sparkling water
1 clove of garlic crushed
1¼ cm fresh ginger grated
⅛ cabbage shredded
1 carrots grated
2 spring onions sliced
125 g prawn meat roughly chopped
1 tbsp The Good Oil Extra Virgin Rapeseed Oil
2 tbsp kewpie mayonnaise
2 nori snacks crumbled
½ tbsp sesame seeds lightly toasted

Method

Mix the flours in a large bowl.
Add the eggs, soy sauce and soda water and lightly whisk.
Add the garlic, ginger, cabbage, carrot, spring onions and prawns and mix to combine. Season with a little salt, being mindful that the soy is salty.
Heat a frying pan or two if you can, over a medium heat. Add a film of oil and add enough mixture for a serving.
Cover if possible and cook for 5-6 minutes before flipping and cooking the other side until crisp.
Serve with kewpie mayonnaise and garnish with nori and sesame seeds.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil made without chemicals, offering a healthy, versatile choice with a high smoke point—perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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