Prep 0 mins
Cook 0 mins
I'm told that this is authentic and that it is kid's food. Regardless, it's yummy!
- 1 sheet nori (seaweed, about 8x7 inches)
- 1⁄4 cup catsup
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄4 teaspoon Dijon mustard
- 2 tablespoons sake
- 1 teaspoon soy sauce
- 2 eggs
- 1 cup flour
- 1 cup water
- 2 tablespoons sake
- 1 pinch salt
- 2 cups cabbage, shredded (about 1 1/2 inch strips)
- 1⁄4 cup carrot, shredded (1 1/2 inch strips)
- 4 scallions, cut in half lengthwise and into 1-inch strips (about 1 cup)
- 1⁄4 cup vegetable oil
- 1⁄2 cup shrimp, cooked or 1⁄2 cup crabmeat or 1⁄2 cup chicken, cooked or bacon, cooked, cut in 1/2-inch pieces (whatever meat you like)
- 4 teaspoons mayonnaise
- Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside.
- Combine all the 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 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. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture.
- Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.
- Then sprinkle 1/4 of the shrimp or meat of you choice 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 okonomiyaki with a spatula.
- Prepare three more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time.
- Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.
I used to eat this all the time as a child in Kobe. I added tenkasu (crispy bits leftover from tempura) and used tonkatsu sauce. Thanks for the memories!
No way... this is NOT authentic at all. But this recipe is a good substitute for those who don't have the real ingredients nearby.
I have had this at Japanese restuarants but know it as "Vegetable Pancakes", not pizza, therefore I left out the meat topping you suggested. I followed the rest of the recipe exactly and it was FANTASTIC! The pancakes tasted just like the restaurants, the sauce was different but delicious all the same. THANKS!