| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | Japanese | Japanese, Seafood | 4 | Servings |
INGREDIENTS
| 1 | Sheet nori (8×7") | |
| 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
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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