"OKONOMI" means "WHAT YOU LIKE" and "YAKI" means "COOKED"  so "OKONOMIYAKI" is "COOK WHAT YOU LIKE, THE WAY YOU LIKE". Feel free to experiment with new ingredients!

Contributed by Damien Boesch

Makes: 4 large griddle cakes
Time to prepare: 30 minutes

• 1 cup Flour
• ^3/4 cup Water
• 4 Eggs
• 4 oz. cooked Chicken or Beef, cut into strips
• 10 large Green Cabbage leaves, cut into small strips
• 4 oz. cooked chopped Shrimp, or bite-sized pieces of Shellfish
• Other vegetables as desired (shredded Carrots, Mushrooms, grated Yam, Leek, Green Onion, Japanese Pickles, etc.)
• 1 ^1/2 TBSP Vegetable Oil
• 1 cup Okonomiyaki Sauce (*available at Kim ’ s Mart on 4th St.)
• 2 sheets Nori (Sushi Seaweed), torn into 1-2 ” pieces

Mix the flour with the water in a medium bowl. Stir in eggs. Add meats and vegetables.

Heat oil on medium heat in a skillet. Pour in about 1/4 of the batter to make one okonomiyaki. Place pieces of nori on top before the batter hardens. Flip when golden brown and cook second side until golden brown. Transfer to serving plate and immediately cover with a layer of okonomiyaki sauce.

Repeat with the rest of the batter and enjoy!

Serving Suggestion:
Serve with steamed Chinese Broccoli seasoned with a little okonomiyaki sauce.

Variations:
Also works well without meat.

If you cannot find Okonomiyaki Sauce, you can make a sauce with:

• 1/2 cup Catsup,
• 3 TBSP Worcestershire
• dash of Mirin
• few grains of Salt

*Items in BOLD are available at the Davis Farmers Market