Fusion Japanese Korean Seafood Pancake...

Pancakes for dinner! But forget the buttermilk, sliced bananas and maple syrup kind for now, although I truly love those sweet flapjacks. Let's turn our attention to Okonomiyaki- a savoury, hearty, Japanese "what you like, cooked" pancakes- typically with mainstay cabbage, pork (but could include shrimps, octopus, bacon) and a bevy of stuff piled on top- namely green onions, a Japanese thick Worcestershire sauce, Japanese kewpie mayo, green powdered seaweed, and dried bonito flakes. Each place in Japan has its own custom okonomiyaki with its own favourite toppings. Especially the west side of Japan such as Osaka and Hiroshima where they griddle theirs with ramen noodles to fried eggs, you'll find row after row of okonomiyaki restaurants; they feature long flat-top griddles, with a cook on one side and customers on the other who are waiting and salivating for their own freshly made pancake to chow down. These pancakes are also delightful cooked at home and the perfect party food.

In Korea, pancakes are also widely loved and bought as street food or enjoyed at home. From classic green onion, mung bean, kimchi to vegetables, meat and seafood, a wide range can be eaten as a snack, appetizer or meal. You may know Haemul Jun which is a delectable large flat seafood pancake, popularly served in Korean restaurants everywhere. Inspired by my love of eating okonomiyaki and haemul jun at restaurants and also making them at home, I married the best elements from both and came up with this addictive fusion seafood pancake. See below for recipe. But first, from the eat streets of Osaka on my 2004 trip...

Okonomiyaki with the works!

Absolutely delicious hot of the griddle! A smattering of crispy tempura bits on top too!

Another way of making okonomiyaki is rolling it up like an omelet with bonito flakes dancing on top!

Spherical balls similar to the profile and toppings of okonomiyaki called takoyaki are filled with whole mini octopus!

Large baseball size takoyaki! YUM-MEY!

Fusion Japanese Korean Seafood Pancake
Makes 8- 6" individual pancakes

1-1/4 cup Korean pancake mix 
or make your own with 1 cup all-purpose, 1/4 cup rice flour and 1-1/4 cups water
3 cups of your favourite seafood TIP: buy frozen seafood medley mix and thaw 3 cups to use
small scallops, fresh or frozen, thawed
imitation crab meat, cut into small pieces
raw shrimps, cleaned and deveined, cut into small pieces
1 tsp. oil
1 clove garlic, minced
1/4 small cabbage, chopped
1 zucchini, grated, squeeze out excess water
1 green onion, chopped

Cook's NOTE: use whatever veggies you have on hand, shredded such as spinach, bell peppers, leeks or carrots.

Combine the flours while adding water and mixing until mixture is the consistency of pancake batter. Or follow the instructions on the package of Korean pre-mix pancake. 

Heat 1 tsp. oil in a large skillet over medium-high heat and sauté the cabbage and zucchini with the garlic for three minutes, until vegetables are softened. Let cool.

Add the seafood and cooled vegetables and optional ground black pepper and mix well.

In the same skillet, add just enough oil to thinly cover surface, about 1 Tbsp. at a time. On medium- high heat, add 1/2 cup of batter and spread with a spatula to flatten. Repeat. Cook on one side until golden brown. Flip and cook the other side and press slightly. Lower the heat if necessary to prevent burning, adding more oil if needed. Remove the pancakes and continue with remaining batter.

or add slices of bacon on top for a crispy smoky flavour typically used in Osaka!

Topped with Okonomiyaki brown sauce, Japanese mayo and green onions!

TIP: Make your own okonomiyaki sauce with: 2 Tbsp. Worcestershire sauce,  2 Tbsp. tomato sauce, 1Tbsp. soy sauce and 1 tsp. caster sugar 

My kids love customizing and then devouring their very own savoury seafood pancake! Loaded with vegetables, succulent seafood smothered in savoury, creamy sauce in every bite, it really is a complete meal-in-one and yummy fun dinner for the entire family!

What a beauty!

Photo Credit: Osaka Okonomiyaki in Japanese Soul Cooking cookbook by Ono and Salat

For a true Korean-style Haemul Jun seafood pancake, omit the mayo and okonomiyaki dressing and serve with a soy vinegar dip made with 2 Tbsp. soy sauce, 2 Tbsp. rice vinegar and 1 tsp. sesame oil sprinkled with toasted sesame seeds.

My kids love both versions... with just a change up in sauce, the pancakes offer different flavours! What are you in the mood for?

If you like seafood pancakes, you may also enjoy their deep-fried cousins such as Whelk Fritters and Shrimp Beignets.