1    Sheet nori (8x7")
SAUCE
1/4 c  Catsup
1 1/2 tb Worcestershire sauce
1/4 ts Dijon mustard
2 tb Sake
1 ts Tamari soy sauce
OKONOMIYAKI
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.

YIELDS 4 6-INCH OKONO. — SERVES 4.