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Name: Okonomiyaki
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: Mayonnaise; 1/4 cup Ketchup; 1 1/2 tablespoons Worcestershire Sauce; 1/4 teaspoon Dijon or Creole mustard; 2 tablespoons Sake; 1 teaspoon Tamari soy sauce; 2 Eggs; 1 cup Flour; 1 cup Water; 2 tablespoons Sake; 2 cups Cabbage shredded 1 1/2" str; 4 Green onions sliced; 1/4 cup Vegetable oil; 1/2 cup Anything that you want in it

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INGREDIENTS

Mayonnaise
-- SAUCE --
1/4 cup Ketchup
1 1/2 tablespoons Worcestershire Sauce
1/4 teaspoon Dijon or Creole mustard
2 tablespoons Sake
1 teaspoon Tamari soy sauce
-- OKONOMIYAKI --
2 Eggs
1 cup Flour
1 cup Water
2 tablespoons Sake
2 cups Cabbage ; shredded 1 1/2" str
4 Green onions ; sliced
1/4 cup Vegetable oil
1/2 cup Anything that you want in it

Servings

INSTRUCTIONS

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.

NOTES

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Okonomiyaki

Mayonnaise
 -- SAUCE --
1/4 cup Ketchup
1 1/2 tablespoons Worcestershire Sauce
1/4 teaspoon Dijon or Creole mustard
2 tablespoons Sake
1 teaspoon Tamari soy sauce
 -- OKONOMIYAKI --
2 Eggs
1 cup Flour
1 cup Water
2 tablespoons Sake
2 cups Cabbage shredded 1 1/2" str
4 Green onions sliced
1/4 cup Vegetable oil
1/2 cup Anything that you want in it

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.

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Nutrition

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Serving Size: 1 Serving (612g)
Recipe Makes: 2 Servings

Calories: 974
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 974

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