This daikon and sakura shrimp okonomiyaki has over 1000 reviews! Crispy on the outside, chewy on the inside, and the aroma of sakura shrimp is just amazing! ♪
Ingredients
2 servings- Daikon radishabout 8 cm (approximately 300 g)
- Green onion1/2
- Sakura shrimpas much as you like
- ★Dashi powder (bonito flakes + salt works too)1/2 tbsp
- ★All-purpose flour4 tbsp
- ★Cornstarch2 tbsp
- ★Water60–80 ml
- ★Sesame oil1–2 tbsp
- ★Gochujang (Korean red chili paste)1 tsp
- ★Mirin (sweet rice wine)1 tsp
- ★Soy sauce1/2 tbsp
- ★Mayonnaise1 tbsp
Directions
25 min- 1
In a bowl, combine 4 tbsp all-purpose flour, 2 tbsp cornstarch, and 1/2 tbsp dashi powder. Mix well with a whisk. Gradually add 60–80 ml water while stirring until the batter reaches a soft, ribbon-like consistency that flows slowly.
- 2
Julienne the daikon radish (about 8 cm) and thinly slice the green onion (1/2). Add the sakura shrimp and mix everything into the batter from step 1.
- 3
Heat 1–2 tbsp sesame oil in a frying pan over medium heat. Add the ingredients first, then pour the batter over the top and spread it out gently for better cohesion.
- 4
Shape the okonomiyaki as it cooks until the batter and daikon become semi-translucent. Covering with a lid midway helps it cook through faster, but uncover it toward the end to evaporate moisture for a better finish.
- 5
Lift one edge slightly to check the color. Once browned, flip it over.
- 6
Once the other side is browned, it's done. If you want it even crispier, lightly pan-fry the presentation side in sesame oil again.
- 7
Mix together 1 tsp gochujang, 1/2 tbsp soy sauce, 1 tsp mirin, and 1 tbsp mayonnaise for the recommended sauce. For children, you can substitute miso instead of gochujang.
- 8
If the batter is slightly loose, it will have a runny center. In this case, cover and steam-fry, making sure the daikon is fully cooked for the best results.
Tips
Adjust the water in the batter based on the moisture content of your daikon. Cutting the daikon into thin julienne helps it blend better with the batter. For best results, cook quickly after mixing the ingredients while the daikon hasn't released too much liquid. A non-stick or well-seasoned frying pan will give you the smoothest results.
Nutrition
Per serving- Calories280 kcal
- Protein6 g
- Fat14 g
- Carbs32 g
- Sodium1.2 g
This daikon and sakura shrimp okonomiyaki has over 1000 reviews! Crispy on the outside, chewy on the inside, and the aroma of sakura shrimp is just amazing! ♪
Ingredients
2 servings- Daikon radishabout 8 cm (approximately 300 g)
- Green onion1/2
- Sakura shrimpas much as you like
- ★Dashi powder (bonito flakes + salt works too)1/2 tbsp
- ★All-purpose flour4 tbsp
- ★Cornstarch2 tbsp
- ★Water60–80 ml
- ★Sesame oil1–2 tbsp
- ★Gochujang (Korean red chili paste)1 tsp
- ★Mirin (sweet rice wine)1 tsp
- ★Soy sauce1/2 tbsp
- ★Mayonnaise1 tbsp
Directions
25 min- 1
In a bowl, combine 4 tbsp all-purpose flour, 2 tbsp cornstarch, and 1/2 tbsp dashi powder. Mix well with a whisk. Gradually add 60–80 ml water while stirring until the batter reaches a soft, ribbon-like consistency that flows slowly.
- 2
Julienne the daikon radish (about 8 cm) and thinly slice the green onion (1/2). Add the sakura shrimp and mix everything into the batter from step 1.
- 3
Heat 1–2 tbsp sesame oil in a frying pan over medium heat. Add the ingredients first, then pour the batter over the top and spread it out gently for better cohesion.
- 4
Shape the okonomiyaki as it cooks until the batter and daikon become semi-translucent. Covering with a lid midway helps it cook through faster, but uncover it toward the end to evaporate moisture for a better finish.
- 5
Lift one edge slightly to check the color. Once browned, flip it over.
- 6
Once the other side is browned, it's done. If you want it even crispier, lightly pan-fry the presentation side in sesame oil again.
- 7
Mix together 1 tsp gochujang, 1/2 tbsp soy sauce, 1 tsp mirin, and 1 tbsp mayonnaise for the recommended sauce. For children, you can substitute miso instead of gochujang.
- 8
If the batter is slightly loose, it will have a runny center. In this case, cover and steam-fry, making sure the daikon is fully cooked for the best results.
Nutrition
Per serving- Calories280 kcal
- Protein6 g
- Fat14 g
- Carbs32 g
- Sodium1.2 g
Tips
Adjust the water in the batter based on the moisture content of your daikon. Cutting the daikon into thin julienne helps it blend better with the batter. For best results, cook quickly after mixing the ingredients while the daikon hasn't released too much liquid. A non-stick or well-seasoned frying pan will give you the smoothest results.