Mukimuki Seafood Okonomiyaki

The second dish of this recipe series is seafood okonomiyaki. This seafood okonomiyaki has lots of amino acids from the octopus and shrimp. Amino acids help provide necessary building blocks for protein growth and development. Compared to regular okonomiyaki, this version uses less flour and focuses more on a variety of vegetables like bean sprouts, garlic chives, and Chinese yam. 

Ingredients (for 2 people)
2 large eggs
200g bean sprouts
100g garlic chives (nira)
100g octopus
100g shrimp
70g Chinese yam (nagaimo)
40g flour
2 tbs olive oil

Toppings
Bonito flakes
Shredded seaweed
Mayo
Okonomiyaki Sauce

*Fats from olive oil used to cook the okonomiyaki (24g) and calories (221). Nutrition macro table does not include toppings.

Peel and grate 70g of nagaimo. Mix the eggs, grated nagaimo, and flour in a large bowl.

Cut the chives into 2-3cm pieces. Chop the bean sprouts into small pieces. Chop the octopus into 2-3 cm cubes or buy it pre-chopped. Chop the shrimp into small pieces.

Add the chives, bean sprouts, octopus, and shrimp into the batter.

Add 1 tbsp of olive oil to a hot pan at medium heat. When the oil is heated up add half of the batter to the pan. After 3-4 minutes the okonomiyaki should be ready to flip over. Cook for another 3-4 minutes. Repeat for the second okonomiyaki.

When you plate your okonomiyaki, you can add bonito flakes, seaweed, mayo, and okonomiyaki sauce. Bonito and nori have good macros but the mayo and okonomiyaki sauce will add calories quickly.

Notes: the nutrition values come from a nutrition calculator and may differ depending on the brand and size of ingredients used.