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.