Okonomiyaki - Japanese Pizza

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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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