Okonomiyaki with Shrimp, Kansai-Style

Ingredients (serves 4):

2 cups all purpose flour
1/4 tsp. salt
1-1/2 cup ichiban dashi, cold (see here) (may substitute with chicken broth)
4 Tbsp. grated nagaimo yam (may substitute with 1/2 tsp. baking powder and 1/4 cup milk)
1/2 cabbage head
4 green onions
1 cup tenkasu / agedama (deep fried balls) (may substitute with deep fried flour-batter)
8 oz. small shrimp, pre-shelled, deveined
4 eggs
2 Tbsp. vegetable oil

For Okonomiyaki Sauce:

6 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
2 Tbsp. honey
1 tsp. lemon juice

For Topping (optional):

Mayonnaise
Aonori (green laver, known as seaweed flakes)
Katsuobushi (bonito flakes)

*Please use the stainless steel spatula that came with your product or a silicone spatula to protect the nonstick coating and ensure extended use of the plate.

*This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

1

In a small bowl, mix flour, salt, and baking powder, if substituted for nagaimo yam, with a whisk. Add dashi, nagaimo yam or milk if substituted, and whisk gently until just combined. Refrigerate for 30 minutes to 3 hours.

2

Roughly mince cabbage, cut green onions into small pieces.

3

Make the okonomiyaki sauce by mixing all sauce ingredients.

4

After the batter rests, add cabbage, green onions, tenkasu / agedama, shrimp and eggs to the batter. Do not mix.

5

Turn on the Gourmet d’Expert® Electric Griddle / EA-DCC10 to 400ºF and wait until the pilot lamp turns off, use a heat resistant brush and brush hot griddle with vegetable oil.

6

Mix the batter until well combined. Spoon 1/4 of batter to the griddle and make a round shape, 3/4 inch thick. Make 4 total.

7

Cook each okonomiyaki for 5 minutes, flip with two spatulas* and cook for another 8 minutes.

8

Reduce heat to Keep Warm, spread the prepared sauce over each okonomiyaki.

9

Drizzle mayonnaise and sprinkle optional aonori and katsuobushi according to your taste, gently cut into bite-sized pieces on the griddle with a spatula* and serve from the griddle.