Friday, April 11, 2014

Okonomiyaki



I seem to be in a pattern of making/posting about things about which I know nothing at all, and today's offering is no exception. I had never even heard of okonomiyaki until this past Shrove Tuesday (i.e. pancake day), when I saw them on a "pancakes around the world" Buzzfeed list. But one look and I knew I had to try one - or something like one - at the earliest opportunity. As luck would have it, my partner lived upstairs from a place that churned them out in quantity back when he was in grad school, so I had an educated palate to give me feedback as I compared the relative possibilities and merits of various recipes. The end product was a sort of semi-crispy veggie frittata/pancake hybrid, and while I have no idea if it actually tasted anything like it was meant to, it was still pretty damned good. And anyway, what could possibly be wrong with learning another way to eat pancakes?


Okonomiyaki
Batter
Ingredients
~ 12 oz. firm silken tofu
~ 1 cup plain, unsweetened soy milk 
~ 1/4 cup rice wine
~ 2 tbsp. mellow white miso
~ 1 tbsp. hot sauce (I used Sriracha)
~ 2 tsp. toasted sesame oil
~ 1/2 cup each: all purpose flour, chickpea flour
~ 1 tsp. each: chili powder, ground ginger
~ 1 tsp. black salt
Directions
~ Blend all ingredients in a food processor and transfer to a mixing bowl. You should have a texture similar to a pancake batter; add a little extra water if it seems too thick.
Vegetables
Ingredients
~ 1 large onion, quartered and sliced into thin crescents
~ 3 cloves garlic, minced
~ 1 red bell pepper, sliced into matchsticks
~ 1 cup sliced mushrooms
~ 3 cups shredded cabbage, bean sprouts, and/or brussels sprouts
~ 1 large carrot, shredded
~ 1/2 cup chopped scallions
Directions
~ Place a nonstick baking sheet in the oven and preheat to 300 degrees.
~ Coat a large, deep skillet with cooking spray and cook the onions, garlic, bell pepper,and mushrooms over high heat for about 5-7 minutes.

~ Add the cabbage and/or bean sprouts, carrots, and scallions, and cook another minute or two, until ever so slightly wilted. 

~ Remove from heat, add the cooked vegetables to the pancake batter, and mix thoroughly.

~ Set aside for at least 10 minutes.

~ Wipe out the skillet, place over medium-high heat, and add another coating of cooking spray.

~ Pour in half the okonomiyaki mixture and allow it to spread out to form a pancake.
~ Cook over medium-high heat for about 10-15 minutes, then flip (carefully!) and cook 10-15 minutes more, until browned and crusty. 
~ Remove the first pancake to the preheated baking sheet and cook the remaining half of the batter as above.

~ Cut the cooked okonomiyaki into wedges and serve with tonkatsu sauce and spicy mayonnaise. (I mixed 1/2 c. Vegenaise with a healthy shot each of hot sauce, soy sauce, and agave; not traditional, I'm sure, but good!)

2 comments:

  1. OH MAN I love every okonomiyaki recipe I've tried, and this one looks easier than most. I can't wait to try it!

    ReplyDelete