Okonomiyaki Recipe

Okonomiyaki Recipe

Servings: 4

Ingredients:

1 Sheet nori (8x7")

SAUCE

1/4 c Catsup

1-1/2 tb Worcestershire sauce

1/4 ts Dijon mustard

2 tb Sake

1 ts Tamari soy sauce

OKONOMIYAKI

2 Eggs

1 c White flour

1 c Water

2 tb Sake

1 pn Of salt

2 c Shredded cabbage (1 1/2"

-strips)

1/4 c Shredded carrot

4 Whole scallions, cut in 1/2

-lengthwise and into 1-inch

-strips

1/4 c Vegetable oil

1/2 c Cooked shrimp, cut in

-1/2-inch pieces

Instructions:

Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small
saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat
and cool to room temperature. Beat the eggs in a lge. bowl. Add the flour and
water and continue beating until you have a batter the consistency of pancake
batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions.
Mix the batter together evenly. Each okonomiyaki will use 1/4 c. of batter.
Heat 1 tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot
skillet (like a pancake) making sure the vegetables are evenly distributed.
Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat for 2
minutes, until lightly browned. Reduce the heat to low and cook, covered, for
another 5 minutes, occasionally turning and gently pressing the okono. with
a spatula. Prepare 3 mor okono. as above. Keep the finished pancakes warm in
a low oven while making the rest, or use 2 skillets and make 2 okono. at a time.
Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a sprinkling
of nori. YIELDS 4 6-INCH OKONO. -- SERVES 4.