Chef in the Market July 12, 2008
Janice Martin, Tanuki

Ebi Okonomiyaki

Ingredients:
2 C flour
½ C grated mountain yam
2 C dashi stock
4 eggs

Instructions:
Whisk all together to form a thick batter

Fillings can vary with what is available in season. Cabbage & onions are a constant though.
Other meats to try are bacon, oysters, minced fish, sliced chicken, mushrooms, whatever you like.

Bay shrimp whole or larger shrimp minced
1 ear sweet corn, kernels sliced off cob
1C shredded cabbage
1C sliced green onion
Handfull beansprouts

Toppings:
*Okonomiyaki sauce-we make our own at Tanuki but you can buy a good Japanese brand at Uwajimaya
*Spicy Kewpie-Kewpie is Japanese mayonnaise, you can make your own with a standard mayo recipe subbinig rice vinegar for the vinegar or lemon juice called for in the recipe.
I add homemade chili garlic sauce to mine but again, store bought is fine.
*Katsuobushi-bonito flakes

Get a griddle ready to medium high heat with hot cooking oil. Ladle batter as for pancakes. Quickly put your mixed fillings on top. When the edges start to bubble and crisp flip over with a large spatula. Cook until toppings are warmed through. Cut into wedges and pile on a plate. Top with Kewpie, Okono sauce and bonito flakes.