| 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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