-
1
Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside.
-
2
Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly.
-
3
Remove from the heat and cool to room temperature.
-
4
Beat the eggs in a large bowl.
-
5
Add the flour and water and continue beating until you have a batter the consistency of pancake batter.
-
6
Add the sake and salt.
-
7
Fold in the cabbage, carrots, and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture.
-
8
Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed.
-
9
Then sprinkle 1/4 of the shrimp or meat of you choice on top.
-
10
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.
-
11
Prepare three more 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.
-
12
Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.
