Okonomiyaki

Yield: 4 Servings

Ingredients:

1 Sheet nori (8x7") 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

Instructions:

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.