Title: Okonomiyaki
Categories: Japanese Seafood
Yield: 4 Servings

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 strip
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.

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