*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Japanese                         Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Sheet nori (8x7")
      1/4   c            Catsup
    1 1/2   tb           Worcestershire sauce
      1/4   ts           Dijon mustard
    2       tb           Sake
    1       t            Tamari soy sauce
    2                    Eggs
    1       c            White flour
    1       c            Water
    2       tb           Sake
    1       pn           Of salt
    2       c            Shredded cabbage (1 1/2
      1/4   c            Shredded carrot
    4                    Whole scallions, cut in 1/2
                         -lengthwise and into 1-inch
      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.
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