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Japanese Pancake! Yum!
Okonomi means "what you like" or "what you want", and yaki means "grilled", so basically okonomiyaki means "grilled how you like it". This refers usually to the toppings and the ingredients you add to the batter.
Okonomiyaki
Ingredients:
Batter
- 300 g flour
- 230 ml water (or dashi)
- 2 eggs
- 4 large cabbage leaves
Optional (add to batter)
- Leek or green onion
- Other vegetable
- Prawn, Squid or other seafood
Toppings
- Katsuobushi (Dried shaved benito)
- Aonori (Green dried seaweed)
Sauces
- Okonomiyaki sauce
- Japanese mayonnaise
Preparation:
Cut the cabbage leaves into thin strips, discarding the hard white core.
Mix the water, flour, eggs and the cabbage strips together.
Add the optional ingredients to the batter (e.g. seafood, cut in little pieces)
Fry the dough like a pancake in a small frying pan on medium high heat for about 5-8 minutes per side, or until done.
When fried well, slice the okonomiyaki into strips and serve with katsuobushi, aonori, mayonnaise and okonomiyaki sauce.
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This recipe makes three okonomiyaki the size you see in the photo.
All I added was chopped up green onion, and I didn't have any benito so I didn't put that on top, although I will buy some next time I'm at the grocery store because I think it is better with benito.
To cook it I use a non-stick frying pan and a spray of pam instead of oil, no one likes an overly oily pancake!!
I put these empanadas together by adapting a couple of recipes. The pastry is almost biscuit-like when it puffs up in the heated oil. The filling is a traditional pisto a sort of Spanish ratatouille. The pisto recipe makes a lot, but don’t be afraid of freezing the leftovers to eat later. It goes well as a sandwich or thrown in an omelet. Recipe and details on Veggin'... www.megabeth.net/?p=5914
Took a good look in my fridge and realized that if didn't do something about last week's veggie delivery before it went bad, the karmic debt might crush my soul.
So I sent the dad and the kid upstairs for bath & stories, cracked open the very last bottle of my favorite Rioja (as an incentive), honed the knife, and started chopping for that Pioneer Woman Cooks! salad that's been sweeping through our little group here.
People, that was a lot of chopping. Three glasses of wine later I was finally cleaning off the counters.
I forgot to cook the pasta though (hi, 3 glasses of wine), so I'll have to finish it off tomorrow.
Adding just a splash of white wine to a pan of littleneck clams being simmered in butter, garlic, shallots and cream. Shallow dof, focus on the wine and clams in the front.
My foodal presentation and photography definitely need work, but first I'm going to see if I can learn to cook.
This evening, I boldly attempted not one but two vegan muffin recipes - Lemon Poppyseed muffins from Isa Chandra Moskowitz' Vegan with a Vengeance on the left, and the same author's Low-fat Vegan Brownie Bites on the right.
Grading my work, I give me an A for effort - total time from starting to buy ingredients to having two kinds of muffins ready to eat, 3 1/2 hours, including light rail transit through insane football-game crowds (Homecoming, Utah v. Louisville) and a bit of pre-cooking dawdling online. Oh, and cleanup, concurrent w/ baking time.
Technique, my marks are somewhat lower, but I'll go easy on me because I'm a n00b. I had a hard time allocating the same amount of batter to each muffin because the batter ended up much less runny than I remember typical muffin batter being, and I had to fight it out of the mixing bowl and into the little tray-hollows.
As for food quality, the brownie bites are pretty good, rating a solid B+. The lemon-poppyseed ones turned out dry and bland, not sure if that's how the recipe is or if I goofed somewhere; they're more like scones than muffins. Entirely edible, though - overall I'd give 'em a B-.
The roasts are lifted up to stay warm, while the cooking happens. From Margery's hand counter clockwise, we have gelyne in dubbatte in the stewpot, the potage of roysons simmering, two pans of turnips frying, and onions sauteeing in the large skillet.
In Kurupung, Sandra (one of the locals) showed us how to make roti. That night, we had chicken curry with roti. Yum!