• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


  • Recipe Submitted by on

Category: Japanese, Seafood

 Ingredients List

  • 1 Sheet nori (8x7")
  • 1/4 c Catsup
  • 1 1/2 tb Worcestershire sauce
  • 1/4 ts Dijon mustard
  • 2 tb Sake
  • 1 ts 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"
  • -strips)
  • 1/4 c Shredded carrot
  • 4 Whole scallions, cut in 1/2
  • -lengthwise and into 1-inch
  • -strips
  • 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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