OKONOMIYAKI

3 large eggs

1-1/2 cups cold water

1-1/2 cups all purpose flour

1 medium-size head cabbage, cored and shredded very fine and placed on a large serving bowl

1/4 pound bean sprouts, placed in a bowl

1 bunch green onions, minced, placed in a bowl

1/2 pound ground pork, beef or chicken, placed in a bowl

1/3 to 1/2 pound fresh shrimp, shelled, deveined, washed and minced, in a bowl

sesame oil

Tonkatsu sauce

Mayonaise

In a large mixing bowl, combine eggs, water and flour, beating with a wire whisk. Beat until smooth. You might also want to add the following: touch of soy sauce, pinch of dry soup base (hon dashi), tsp. of sugar, pinch of salt, finely minced red ginger.

To cook and serve Okonomiyaki, set the table so that each person has a plate, chopsticks, and a soup bowl. Place an electric griddle in the middle of the table. Brush cooking surface with sesame oil and heat griddle.

Each person should place approximately 2 tablespoons cabbage, 1 tablespoon bean sprouts and 1 tablespoon green onion in his soup bowl; add 2 tablespoons meat and fish as desired. Pour about 1/2 cup batter over all and mix to combine thoroughly. When griddle is hot, drop mixture onto griddle and press so that each pancake is 4 to 5 inches in diameter and 1/2 to 3/4 inches thick. After a few minutes, check the underside of the pancake; when lightely browned turn and brush with a thin coat of tonkatsu sauce. When second side is lightely browned, turn pancake again and repeat, cooking each side with a layer of tonkatsu sauce.

Serve with more tonkatsu sauce and mayonaise. A sprinkling of dried bonito shavings adds a special, moving touch.

Try making Okonomiyaki with these ingredients first, then try some experiments. This is one of those meals that can be made with whatever you've got left in the refridgerator.