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LOCATION: Recipes >> Asian >> Okonomiyaki 02

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1 sheet nori (about 8x7 inches) (seaweed)

1/4 cup catsup
1 1/2 tbsp. Worcestershire Sauce
1/4 tsp. Dijon mustard
2 tbsp. sake
1 tsp. soy sauce

2 eggs
1 cup flour
1 cup water
2 tbsp. sake
pinch salt
2 cups shredded cabbage (about 1 1/2 inch strips)
1/4 cup shredded carrot (1 1/2 inch strips)
4 whole scallions, cut in half lengthwise and into 1-inch strips (about 1 cup)
1/4 cup vegetable oil
1/2 cup cooked shrimp, chopped (or cooked crabmeat, chicken, bacon, etc)

Toast the nori by waving it over a flame until it stiffens slightly,
but be careful--it burns easily. Crumble into little pieces and
set aside. Combine all the 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.
Be sure to mix the batter an vegetables together evenly. Each
okonomiyaki will use 1/4 of this mixture.

Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4
of the batter onto the hot skillet (like a pancake) making sure
the vegetables are evenly distributed. Then sprinkle 1/4 of the
shrimp or meat of you choice 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 okonomiyaki with a spatula. Prepare three more
okonomiyaki as above. Keep the finished pancakes warm in a low
oven while making the rest, or use two skillets and make two
okonomiyaki at a time.

Serve hot with the sauce to taste and top with about a tsp. of
mayonnaise and a sprinkling of toasted nori.


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