Recipe#25045
Title: OKONOMIYAKI
Soar
OKONOMIYAKI
1 Sheet nori (8x7")SAUCE
1/4 c Catsup
1 1/2 tb Worcestershire sauce
1/4 ts Dijon mustard
2 tb Sake
1 t 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
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.