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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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (43%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 528.8mg||163 %|
|Sodium 1068.2mg||37 %|
|Potassium 535.8mg||14 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 41g|
|Protein 20.1g||29 %|
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Calories per serving: 456
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