CWS4322
Chef Extraordinaire
Oops! Typo in the heading. My word of the day is okonomiyaki. This is the recipe for the Japanese cabbage "pancake" known as okonomiyaki I made last night. It is quick, filling, and makes enough to serve 2 and have leftovers for lunch the next day. The recipe should work with egg substitute or with just egg whites. If you can't get taro root, you could use sweet potato--I'd use white instead of orange. Serve with a side salad and it's a meal.
DIFFICULTY: Easy
TIME: 20-25 minutes
INGREDIENTS:
100 g Nova Scotian scallops, cut in quarters
100 g bacon, chopped
1/4 head cabbage (Savoy or green), chopped (should be about 200 g)
3 eggs
3 tbsp garlic scapes or chives, chopped
3 spears asparagus
2 tsp fish sauce
1/3 cup flour
1/8 tsp baking powder
½ cup Nagaimo (taro root)
2 sheets Nori
2 tbsp okonomi sauce
2 tsp wasabi paste
1/4 cup cold water (or dashi if you have it--I didn't and didn't feel like making any)
vegetable spray
salt
2 tbsp mayonnaise
2 tsp benito flakes
PREPARATION:
1. Preheat griddle to 400 degrees.
2. Preheat oven to 250 degrees.
PREPARE INGREDIENTS:
Bacon: cut into 1 cm lardons
Scallops: cut into quarters
Nagaimo: peel and grate (1/2 cup) Tip: Some people are allergic to the peel. I wear latex gloves when handling Nagaimo.
Cabbage: Slice into 1/4-inch strips (2 cups)
Flour: Measure 1/3 c
Baking powder: Measure 1/8 tsp
Fish sauce: Measure 2 tsp
Eggs: beat lightly in small bowl
Asparagus: Cut off ends, cut into 5 segments about 1 inch long (cut on diagonal)
Garlic scapes: Cut on a diagonal, about 1/4 inch long
Nori: Cut sheets in half and then roll and cut chiffionade
Mayonnaise: Stir in 1-2 tsp wasabi paste
DIRECTIONS
1. In a large mixing bowl, combine flour, baking powder, water, taro, fish sauce. Mix until blended, but not overly so.
2. Add remaining ingredients except mayonnaise and nori. Blend until moist.
3. Spray hot griddle with vegetable spray.
4. Put 1/2 of mixture on griddle, shape in a circle, lower heat to 375. Cover and let cook for 5 minutes.
5. Flip, and cook an additional 5 minutes on the other side. (I find using two spatelas makes it a lot easier because 1/2 of the mixture makes an okonomiyaki that is about 9 inches across).
6. Hold first okonomiyaki in preheated oven on an oven-proof plate or pizza pan.
7. Repeat steps 4 and 5.
TO SERVE
1. Put wasabi mustard in a small ziplock bag. Clip off one corner, make diagonal lines across okonomiyaki.
2. Put okonomi sauce in a small ziplock bag. Clip off one corner, and make diagonal lines to make a lattice pattern across okonomiyaki.
3. Top with nori threads, green onion, benito flakes (as you wish).
4. Cut into quarters. One is easily enough for 2 people with a salad.
Notes: When I did this on my cast-iron griddle, I had to lower the heat.If you don't have a griddle, a non-stick skillet will work, but you still need to give it a light spray of vegetable oil (or wipe it with vegetable oil if you don't have the spray). If you prefer the cabbage softer, nuke it for about 2 minutes before adding it to the batter. You can substitute shrimp, chicken, or pork for the scallops. These are good eaten warm or at room temperature for lunch the next day. Pack the toppings separately.
Sorry--no pictures--forgot. But you can find pictures of okonomiyaki on the Internet.
DIFFICULTY: Easy
TIME: 20-25 minutes
INGREDIENTS:
100 g Nova Scotian scallops, cut in quarters
100 g bacon, chopped
1/4 head cabbage (Savoy or green), chopped (should be about 200 g)
3 eggs
3 tbsp garlic scapes or chives, chopped
3 spears asparagus
2 tsp fish sauce
1/3 cup flour
1/8 tsp baking powder
½ cup Nagaimo (taro root)
2 sheets Nori
2 tbsp okonomi sauce
2 tsp wasabi paste
1/4 cup cold water (or dashi if you have it--I didn't and didn't feel like making any)
vegetable spray
salt
2 tbsp mayonnaise
2 tsp benito flakes
PREPARATION:
1. Preheat griddle to 400 degrees.
2. Preheat oven to 250 degrees.
PREPARE INGREDIENTS:
Bacon: cut into 1 cm lardons
Scallops: cut into quarters
Nagaimo: peel and grate (1/2 cup) Tip: Some people are allergic to the peel. I wear latex gloves when handling Nagaimo.
Cabbage: Slice into 1/4-inch strips (2 cups)
Flour: Measure 1/3 c
Baking powder: Measure 1/8 tsp
Fish sauce: Measure 2 tsp
Eggs: beat lightly in small bowl
Asparagus: Cut off ends, cut into 5 segments about 1 inch long (cut on diagonal)
Garlic scapes: Cut on a diagonal, about 1/4 inch long
Nori: Cut sheets in half and then roll and cut chiffionade
Mayonnaise: Stir in 1-2 tsp wasabi paste
DIRECTIONS
1. In a large mixing bowl, combine flour, baking powder, water, taro, fish sauce. Mix until blended, but not overly so.
2. Add remaining ingredients except mayonnaise and nori. Blend until moist.
3. Spray hot griddle with vegetable spray.
4. Put 1/2 of mixture on griddle, shape in a circle, lower heat to 375. Cover and let cook for 5 minutes.
5. Flip, and cook an additional 5 minutes on the other side. (I find using two spatelas makes it a lot easier because 1/2 of the mixture makes an okonomiyaki that is about 9 inches across).
6. Hold first okonomiyaki in preheated oven on an oven-proof plate or pizza pan.
7. Repeat steps 4 and 5.
TO SERVE
1. Put wasabi mustard in a small ziplock bag. Clip off one corner, make diagonal lines across okonomiyaki.
2. Put okonomi sauce in a small ziplock bag. Clip off one corner, and make diagonal lines to make a lattice pattern across okonomiyaki.
3. Top with nori threads, green onion, benito flakes (as you wish).
4. Cut into quarters. One is easily enough for 2 people with a salad.
Notes: When I did this on my cast-iron griddle, I had to lower the heat.If you don't have a griddle, a non-stick skillet will work, but you still need to give it a light spray of vegetable oil (or wipe it with vegetable oil if you don't have the spray). If you prefer the cabbage softer, nuke it for about 2 minutes before adding it to the batter. You can substitute shrimp, chicken, or pork for the scallops. These are good eaten warm or at room temperature for lunch the next day. Pack the toppings separately.
Sorry--no pictures--forgot. But you can find pictures of okonomiyaki on the Internet.
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