1. 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.
2. 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. Fold in the cabbage and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/2 of the mixture.
3. Heat 1 tablespoon of the oil in a standard 10-inch skillet. Spoon 1/2 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle 1/2 of whatever other ingredients you have 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 the other 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.
4. Serve immediately topped with the sauce or with mayonaise.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (612g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 462 (47%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||68 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 1065.4mg||328 %|
|Sodium 1139.7mg||39 %|
|Potassium 870.1mg||23 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 74g|
|Protein 41.8g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 974
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