Okonomiyaki

4 Servings

Ingredients

Quantity Ingredient
1 Sheet nori (8x7\")
SAUCE
¼ cup Catsup
1½ tablespoon Worcestershire sauce
¼ teaspoon Dijon mustard
2 tablespoons Sake
1 teaspoon Tamari soy sauce
OKONOMIYAKI
2 Eggs
1 cup White flour
1 cup Water
2 tablespoons Sake
1 pinch Of salt
2 cups Shredded cabbage (1 1/2\" strips)
¼ cup Shredded carrot
4 Whole scallions, cut in 1/2 lengthwise and into 1-inch strips
¼ cup Vegetable oil
½ cup Cooked shrimp, cut in 1/2-inch pieces

Directions

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 ¼ c. of batter. Heat 1 tbsp of oil in a 10-inch skillet. Spoon ¼ c. of batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle ¼ 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.

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