Oh! Oh! Oh! Okonomiyaki!!!

During the two years I lived in Japan, Okonomiyaki became my absolute, positive favorite food to eat, and - other than at a food trailer in a dodgy Austin neighborhood with inconsistent hours (I've been 3 times, and they are never open) - I've never seen it prepared in the US.  So, what is Okonomiyaki?  The recipe in the book is aptly titled, "Japanese-style savory vegetable pancakes with shrimp."  It's better than it sounds, believe me.  The Japanese version is not super-healthy I believe (cooked in loads of oil usually), so when I found a recipe for healthy Okonomiyaki that I could make at home, I definitely had to try it.  There is a lot of upfront chopping on this (though I skipped the carrot shredding and bought pre-shredded carrots), and there were times during the preparation of the recipe, where I said to myself, "This can't possibly be right..."  But, the result was, indeed, more than all right - it was downright delicious!  Just like okaa-chan used to make.  Word to the wise, though - these are best eaten hot out of the pan, and don't unfortunately do so well reheated in the microwave.  Maybe next time I will try reheating them in the pan instead.

Ingredients:

• 1/2 lb medium shrimp, peeled and deveined
• 1/2 medium head napa cabbage
• 4 large scallions
• 1 large carrot (or 1/4-ish cup pre-shredded carrot)
• 4 large eggs
• 1 cup whole wheat flour
• 1 tsp low sodium soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp salt
• 2 TB canola oil

For the sauce:

• 1/4 c ketchup
• 1 TB Worcestershire sauce
•  1 tsp low salt soy sauce

Directions:
Chop the shrimp into 1/2 in pieces.  Thinly slice the cabbage, so you end up with about 3 cups.  Thinly slice the scallions, setting aside 2TB for garnish.  Coarsely shred the carrot.  In a medium bowl, lightly beat the eggs, sesame oil and salt.  Add the shrimp, cabbage, scallion, carrot, and eggs and mix to combine.

Heat 1 TB of oil in a large griddle or nonstick skillet.  Ladle half cup mounds of batter into the skillet and use the spatula to shape them into 3/4 inch pancakes.  You should have 8 pancakes.  Cook until golden brown on the bottom, 6-7 min, then flip and continue to cook until cooked through, another 6-7 min.  If 2 batches are necessary, heat remaining oil and repeat.

While the pancakes cook, combine sauce ingredients in a small bowl and stir.  Spread 1.5 tsp of the sauce on each pancake, sprinkle with scallions, and serve hot.  Serves 4 (2 pancakes each).

Nutritional Info:
Calories: 360
Fat: 15 grams
Protein - 24g
Carbs - 35 g
Fiber - 6g
Cholesterol - 300 mg
Sodium - 640 mg