Okonomiyaki Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Sheet: nori, 8x7"
SAUCE,
1/4 cup: Catsup,
1 1/2 tbsp: Worcestershire sauce,
1/4 tsp: Dijon mustard,
2 tbsp: Sake,
1 tsp: Tamari soy sauce,
OKONOMIYAKI,
2: Eggs,
1 cup: White flour,
1 cup: Water,
2 tbsp: Sake,
1 pinch: Of salt,
2 cup: Shredded cabbage, 1 1/2" strips
1/4 cup: Shredded carrot,
4: Whole scallions, cut in 1/2 lengthwise and into 1-inch strips
1/4 cup: Vegetable oil,
1/2 cup: Cooked shrimp, cut in 1/2-inch pieces
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp