* Exported from MasterCook * OKONOMIYAKI 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 t 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 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. - - - - - - - - - - - - - - - - - -