Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Japanese Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Salt
2 c Cabbage; shredded, 1-1/2"
-strips
1/4 c Carrot; shredded
4 Whole scallions; cut in 1/2
-lengthwise and into
-1" strips
1/4 c Vegetable oil
1/2 c Cooked shrimp; cut in
-1/2" 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 large 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 tb of oil in a 10" 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 more 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 tb per okono), and top with
a sprinkling of nori.
