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 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

1. 1

   Toast the nori, crumble, and set aside.

2. 2

   Combine all sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly.

3. 3

   Remove from the heat and cool to room temperature.

4. 4

   Beat the eggs in a lge.

5. 5

   bowl.

6. 6

   Add the flour and water and continue beating until you have a batter the consistency of pancake batter.

7. 7

   Add the sake and salt.

8. 8

   Fold in the cabbage, carrots, and scallions.

9. 9

   Mix the batter together evenly.

10. 10

    Each okonomiyaki will use 1/4 c.

11. 11

    of batter.

12. 12

    Heat 1 tbsp of oil in a 10-inch skillet.

13. 13

    Spoon 1/4 c.

14. 14

    of batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.

15. 15

    Then sprinkle 1/4 of the shrimp on top.

16. 16

    Cook each side on medium heat for 2 minutes, until lightly browned.

17. 17

    Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okono.

18. 18

    with a spatula.

19. 19

    Prepare 3 mor okono.

20. 20

    as above.

21. 21

    Keep the finished pancakes warm in a low oven while making the rest, or use 2 skillets and make 2 okono.

22. 22

    at a time.

23. 23

    Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a sprinkling of nori.

24. 24

    YIELDS 4 6-INCH OKONO. -- SERVES 4.