Japanese: Okonomiyaki (Savory Pancake)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 2 pancakes, serves 4)

Ingredients:

• ½ medium cabbage, finely shredded (about 3 cups packed)
• ½ cup water
• 1 teaspoon dashi powder
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ cup flour
• 6 eggs, beaten
• 8 scallions, chopped
• ¼ cup pickled ginger, sliced into strips
• 1 cup medium raw shrimp (peeled and deveined) (or mixed seafood)
• Spray olive oil
• Kewpie Mayo
• ½ sheet nori, sliced
• Toasted sesame seeds (optional garnish)
• Fresh sprouts (optional garnish)

Procedure:

1. Wilt the cabbage: place cabbage in a colander and run hot water over the cabbage for about 1 minute (or steam until soft, about 1 minute); set aside to cool and drain
2. Make the batter: combine water, dashi powder, Worcestershire sauce, salt in a large bowl; mix in flour with a whisk until smooth; gently mix in eggs, scallions, shrimp, cabbage
3. Heat a 9-inch nonstick skillet over medium heat, spray with olive oil
4. Scoop out half of the batter into the skillet, flatten gently with a spatula so that the mixture is about ½-inch thick
5. Cook about 3 minutes or until bottom is browned, turning the heat to low as needed
6. Flip using 2 spatulas (or slide onto a cutting board, then turn over with the help of the skillet)
7. Drizzle the pancake with mayo
8. Top with sesame seeds, nori, sprouts (if desired)
9. Slice into quarters and serve
10. Repeat and make the second pancake with the remaining batter, wiping out the skillet and spraying more oil as needed