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Friday, July 25, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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OKONOMIYAKI
Entrees
Contributed by:
Ingredients:
  • 1 cup flour
  • 2?3 cup water or chicken stock
  • 2 eggs
  • 4 cups shredded cabbage
  • 2 stalks green onions, thinly sliced diagonally
  • 1?4 cup tempura bits
  • 1 oz. pickled ginger, optional
  • 1?2 cup raw shrimp, cut into chunks, optional
  • 1 or 2 links sausage, optional
  • 6 strips bacon
  • Toppings:
  • Okonomi sauce (or Worcestershire)
  • Mayonnaise
  • Aonori (seaweed flakes)
  • Bonito (dried fish flakes)
Whisk flour and water until smooth. Add eggs, cabbage, onions, tempura, ginger, shrimp and sausage until just mixed.
On a griddle that has been heated to 400 degrees, add batter and divide with spatula into two pancakes.
Flatten the pancakes to about 3?4 inch thick and 12 inches across. Add bacon to cover the top of each pancake.
After 3 minutes, flip pancake over and cook for 4 minutes.
Flip pancake back up again and cook for 3 minutes or until firm and well browned.
Remove to plate and drizzle sauce and mayonnaise and sprinkle with aonori and bonito.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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