Japanese Style Pizza
1-3/4 cups water
1/2 teaspoon salt
1 teaspoon baking powder
6 medium-size eggs
3 cups finely shredded cabbage
6 green onions, thinly sliced
Vegetable oil as needed
2 tablespoons shredded red pickled ginger (beni shoga) Powdered green seaweed (ao-noriko), if desired
Dried bonito thread-shavings, (ito-kezuri-katsuo), if desired Lemon-Ginger Dressing as desired
1 cup ketchup
2 tablespoons sugar
1/4 cup soy sauce
2 tablespoons Japanese sweet rice wine (mirin)
1 tablespoon Worcestershire sauce
1 teaspoon finely minced fresh gingerroot
1 large garlic clove, finely minced
4 to 6 medium-size dried shiitake mushrooms, rehydrated, stemmed, sliced
1 carrot, cut in matchstick julienne strips
1/4 pound bean sprouts
4 ounces cooked thin wheat noodles, coated with soy sauce
Crispy fried bits (age-dama), Shrimp & Onion Fritters
1/2 pound baked ham, cut in paper-thin slices
1/2 pound boneless pork, cut in 1/8-inch-thick slices
1/2 pound tender beef, cut in 1/8-inch-thick slices
12 strips bacon, cut in small pieces
1/2 pound small squid, cleaned as instructed, Cannery Row Glazed Squid
Blossoms cut in thin strips
1/2 pound raw medium-siae shrimp, peeled, deveined, cut in half horizontally
Prepare Okonomiyaki Sauce.
In a large bowl, combine cake flour, water, salt and baking powder.
Divide batter among 6 medium-size deep bowls.
Arrange eggs, cabbage and green onions on table for cooking.
Each guest receives a bowl of batter.
Stir 1 egg into each bowl of batter.
Divide cabbage and green onion among bowls; stir into batter.
If desired, stir in small amounts of vegetables, noodles or crispy fried bits from Additional Ingredients.
Heat an electric griddle or an electric frying pan over medium-high heat; add oil.
For each pizza place a small pile of 1 type meat or seafood or a combination from Additional Ingredients on griddle.
Turn once; grill until almost done.
Cover each pile with 1 bowl of batter and vegetables.
Cook on 1 side until pizzas are set and lightly brown; flip and cook until done.
Remove pizzas to a serving platter.
Spread with Okonomiyaki Sauce.
Top with pickled ginger, powdered green seaweed and bonito thread shavings, if desired.
Add Lemon-Ginger Dressing, as desired.
Okonomiyaki Sauce: In a medium-size bowl, combine all ingredients.
Additional Ingredients: Select several items from vegetables, noodles or crispy fried bits