Name: Japanese-Style Seafood and Kimchi Okonomiyaki with Crispy Perilla Leaves
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 grams squid (cleaned and sliced into rings); 200 grams shrimp (peeled and deveined); 3 large eggs (beaten); 100 grams tapioca flour; 150 grams kimchi (chopped, with 2 tablespoons juice reserved); 20 perilla leaves (깻잎, cleaned and dried); 2 tablespoons vegetable oil (for cooking); 1 tablespoon soy sauce; 1 teaspoon mirin; 1/2 teaspoon salt; 1/4 teaspoon white pepper

Japanese-Style Seafood and Kimchi Okonomiyaki with Crispy Perilla Leaves

This fusion Japanese dish combines traditional okonomiyaki (savory pancake) with seafood and kimchi, topped with crispy perilla leaves. The tapioca flour creates an extra crispy exterior while the squid and shrimp provide tender, umami-rich protein. A perfect blend of Japanese technique with bold Korean flavors.

35 min

Medium

2 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour4/10

Umami8/10

Spicy4/10

🥄 Texture

Crispy golden-brown exterior with a tender, slightly chewy interior from the tapioca flour and eggs, studded with opaque, springy shrimp and squid. Chopped kimchi adds intermittent soft crunch and bite while the quickly fried perilla leaves provide a paper-thin, aromatic crisp contrast.

👃 Aroma

Pronounced savory seafood and soy notes layered with fermented kimchi tang and a faint sweet-mirin aroma. Bright, herbaceous perilla (kkaetnip) lifts the top notes with a slightly minty, floral finish.

🍷 Pairs Well With

A chilled dry Japanese lager or a chilled Junmai Ginjo sake; iced green tea is a non-alcoholic alternative that cuts the richness.

🥗 Side Dishes

Steamed Japanese short-grain rice, a light cucumber sunomono (vinegar salad), miso soup, and edamame or pickled radishes to refresh the palate.

Ingredients(11 items)

1300 grams squid (cleaned and sliced into rings)

2200 grams shrimp (peeled and deveined)

33 large eggs (beaten)

4100 grams tapioca flour

5150 grams kimchi (chopped, with 2 tablespoons juice reserved)

620 perilla leaves (깻잎, cleaned and dried)

72 tablespoons vegetable oil (for cooking)

81 tablespoon soy sauce

91 teaspoon mirin

101/2 teaspoon salt

111/4 teaspoon white pepper

Instructions

In a large mixing bowl, combine the beaten eggs, tapioca flour, reserved kimchi juice, soy sauce, mirin, salt, and white pepper. Mix until you achieve a thick batter consistency.

Gently fold the chopped squid, shrimp, and chopped kimchi into the batter until evenly distributed.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium-high heat.

Pour half of the batter onto the skillet and shape it into a round pancake approximately 8 inches in diameter. Cook for 4-5 minutes until the bottom is golden brown and crispy.

Carefully flip the okonomiyaki and cook the other side for another 4-5 minutes until golden and cooked through. The seafood should be opaque and fully cooked.

Transfer the first okonomiyaki to a serving plate and repeat steps 3-5 with the remaining batter and oil.

While the second okonomiyaki is cooking, quickly fry the perilla leaves in a small pan with a touch of oil for 30-45 seconds per side until crispy. They should become paper-thin and fragrant.

Top each okonomiyaki with the crispy perilla leaves and serve immediately while hot and crispy.