Seaweed okonomiyaki

Seaweed okonomiyaki

Have you already tried okonomiyaki? Here it is with a new upgraded version with sugar kelp - of course. Hand on heart, although the recipe looks long, every step will be easy to do and worthwhile in the end. Impress your friends, neighbor or mother-in-law with this Japanese equivalent of stuffed pancakes flavored with our fav vegetable from the sea.


About half a head of white cabbage

100 g butter (or neutral rapeseed oil)

about 125 g blanched sugar kelp

6 eggs

3 dl wheat flour

1 ½ tsp baking powder

3 tbsp soy sauce

2 dl milk of your choice


Black pepper


200g mushrooms

100g Blanched seaweed

Tonka sauce:

0.5 dl worcester sauce

2 tbsp oyster sauce

2 tbsp soy

2 tbsp mirin

1 tbsp rice vinegar

1 tbsp tomato paste

1 tbsp light syrup or honey

0,5 krm chili powder

2 tsp mustard powder (Colmans)


1 egg

2 tbsp miso

Juice of half a lemon

1-2dl Neutral oil

Seaweed salt


1 fennel

3 spring onions



Place the frozen seaweed in a sieve and allow to thaw.

Set the oven to 175 degrees.

Place 50 g of butter in the bottom of an ovenproof dish. Place in the oven so that the butter melts.

Cut the white cabbage into thin strips. When the butter has melted, place the cabbage in the tin, slice 50 g of butter thinly with a cheese slicer and add the cabbage. Bake in the oven for about 10 minutes until the cabbage is soft.

Meanwhile, whisk together the remaining ingredients (except the seaweed).

Mix the batter with the pre-baked cabbage. Now add the seaweed to the mixture. Pour the butter/rapeseed oil into a baking tin lined with baking paper. Pour the cabbage and seaweed mixture into the tin and place in the middle of the oven. Bake for 20-25 minutes until cooked through.

Meanwhile, make the tuna sauce. Mix everything for the sauce and bring to the boil. Simmer for 10 minutes.

Cut 200 g of any mushrooms into smaller pieces. Fry in neutral rapeseed oil at a little more than medium temperature.

Take out the thawed seaweed. Cut into smaller strips if you want smaller pieces.

Then mix the Tonkatsu sauce with the fried mushrooms and the seaweed. Set aside and get ready for the next part - the miso jam!

Let's go. Blend the eggs, miso and lemon with a hand blender until smooth. Add neutral rapeseed oil in a thin stream while blending until it becomes a creamy mayonnaise.

Season with seaweed salt.

Soon finished, promise, not long to go before you can eat. Cut a fennel head into thin strips on a mandolin. Cut 3 spring onions into thin slices.

Time to set up. Divide the cabbage and seaweed pancake into 12 pieces. First sprinkle miso mayonnaise on the pancake. Then add the shredded fennel and finally the marinated seaweed and mushrooms. Top with spring onions and furikake.

Psst, you can find us at our wholesalers.

Article number blancherad sugar kelp at Menigo: Art. no. 411609

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