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Okonomiyaki
(Japanese Pancakes)
More akin to pizza than pancake, this popular
Japanese snack can be made with any type
of vegetable, meat or seafood that you desire
– the dish’s name is derived from the word
okonomi, or “as you like.”
Makes 4 eight-inch pancakes
Sauce:
2
tablespoons ketchup
1
tablespoon Worcestershire sauce
1½
teaspoons honey
¾
teaspoon mirin
½
teaspoon soy sauce
Pancakes:
2½
cups finely shredded green cabbage
1
cup carrot ribbons, about
2 inches x ¾-inch, made using a
vegetable peeler
½
cup plus 2 tablespoons thinly
sliced scallions, divided
½
cup cooked shrimp, cut into
½-inch pieces
¾
cup unbleached, all-purpose flour
½
teaspoon kosher salt
3
large eggs
1
tablespoon water
1
tablespoon mirin
2
teaspoons soy sauce
1
teaspoon toasted sesame oil
vegetable oil, for brushing plates
Kewpie mayonnaise*, for serving
gomasio* or sesame seeds, for
serving
bonito flakes*, for serving
1. In a small bowl, whisk together all sauce
ingredients. Set aside.
2. In a large bowl, toss together the cab-
bage, carrots, ½ cup scallions and shrimp.
Add the flour and salt and toss to coat.
Add the eggs, water, mirin, soy sauce and
sesame oil and gently stir together until
flour has dissolved and all ingredients are
evenly coated in batter.
3. Preheat the International Chef
™
Crêpe/
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjusting
the temperature to High. Once preheated,
brush both plates with oil. Pour a heaping
½ cup of batter onto the bottom plate and
spread into a 6-inch circle. Gently close
cover without locking. Cook for about 3½
minutes, until crisp and golden brown.
4. Open the unit and flip the pancake. Brush
the top of the pancake all over with about
1 tablespoon of the prepared okonomiyaki
sauce. Drizzle the mayonnaise on top in
a cross-hatch pattern and sprinkle with
the gomasio, bonito flakes, and reserved
scallions. Transfer the pancake to a plate.
Continue with remaining batter in the
same manner. Cut finished pancakes into
4 wedges and serve.
* These Japanese condiments and ingredi-
ents can be found in the ethnic food aisle of
most grocery stores or in Asian markets.
Nutritional information per wedge
(4 per pancake) with accompaniments:
Calories 78 (40% from fat) • carb. 8g • pro. 4g
• fat 4g • sat. fat 0g • chol. 50mg • sod. 270mg
• calc. 24mg • fiber 1g
Naan
A standard Indian bread served with just
about any main dish. The cumin is optional,
but adds a nice spice to it.
Makes 8 breads
3½
cups unbleached, all-purpose flour
4
teaspoons granulated sugar
1
teaspoon baking powder
½
teaspoon kosher salt
pinch ground cumin (optional)
1
cup reduced-fat or whole milk
¼
cup vegetable oil, plus more for
bowl
clarified butter or ghee, for
brushing plates
1. In the work bowl of a food processor fit-
ted with the dough or chopping blade,
process the dry ingredients to sift, about
