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Okonomiyaki
Artist: _
Categories: Asian, Chinese, Ethnic, Japanese, Seafood
Yield: 4
Rating: 0
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Ingredients:
1 Sheet nori (8x7")
SAUCE
1/4 cupCatsup
1 1/2 tbspWorcestershire sauce
1/4 tspDijon mustard
2 tbspSake
1 tspTamari soy sauce
OKONOMIYAKI
2 Eggs
1 cupWhite flour
1 cupWater
2 tbspSake
1 pinchOf salt
2 cupShredded cabbage (1 ?
-strips)
1/4 cupShredded carrot
4 Whole scallions, cut in ?/td>
-lengthwise and into 1-inch
-strips
1/4 cupVegetable oil
1/2 cupCooked shrimp, cut in
-?inch pieces
Procedures:
1Toast the nori, crumble, and set aside.
2Combine all sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly.
3Remove from the heat and cool to room temperature.
4Beat the eggs in a lge.
5Bowl.
6Add the flour and water and continue beating until you have a batter the consistency of pancake batter.
7Add the sake and salt.
8Fold in the cabbage, carrots, and scallions.
9Mix the batter together evenly.
10Each okonomiyaki will use ?c. of batter.
11Heat 1 tbsp of oil in a 10-inch skillet.
12Spoon ?c. of batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.
13Then sprinkle ?of the shrimp on top.
14Cook each side on medium heat for 2 minutes, until lightly browned.
15Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okono.
16With a spatula.
17Prepare 3 mor okono.
18As above.
19Keep the finished pancakes warm in a low oven while making the rest, or use 2 skillets and make 2 okono.
20At a time.
21Serve hot with the sauce to taste (~1 tbsp per okono)., and top with a sprinkling of nori.
22Yields 4 6-inch okono. -- serves 4
 
 
 
 

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