|Okonomiyaki - Japanese Pancake
Also called Japanese pizza or Japanese pancakes.
2 Sheets of nori seaweed
1/4 cup Catsup
1 1/2 TBS Worcestershire sauce
1/4 tsp Dijon mustard
2 TBS Sake
1 tsp Tamari soy sauce
pinches of sugar to taste
1 cup White or wheat flour
1 cup Water
2 TBS Sake
pinch fine sea salt
2 cups Shredded cabbage
1/4 cups Shredded carrot
4 Whole scallions, cut in ½ -lengthwise and into 1-inch strips
1/2 cup cooked or raw shrimp, cut into 1/2-inch pieces (or any meat or seafood you like)
Vegetable oil, as needed for the griddle
bonito flakes (optional)
Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small saucepan and simmer to marry, stirring constantly, taste and adjust. Remove from the heat and cool to room temperature. This sauce can also be purchased in a Japanese market, or you can use tonkatsu sauce of catsup.
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 and meat (cole slaw mix can also be used for simplicity). Mix the batter together evenly.
Heat a bit of oil on your pancake griddle and when add enough of the batter to make a nice-sized pancake about 3/4 - 1 inch thick, shape it well and let it cook. Once the batter sets and the cakes starts to brown, turn carefully with a couple of spatulas and continue cooking on the second side. Once seared on both sides, reduce the temperature, and reduce while cooking as needed so the pancake browns and cooks through, but does not burn. Depending on your pancake, it can take 3-5 turns to finish.
Once done, smother with some of the sauce (and mayonnaise if desired), as well as the bonito flakes and seaweed (both optional) and cut into four pieces - serve.
Serves about 4
Some of the most popular additions include squid, scallops, chicken tenderloins, sausage, yakisoba noodles, eggplant and pork tenderloin - everything except the seafood should be cooked before adding.