Okonomiyaki

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  • 1 cup all purpose flour
  • 1 cup Dashi broth
  • 2 eggs
  • 3-4 Tbsp (~1″) Nagaimo (long yam), grated (use gloves)
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • ~12-14 oz. cabbage, chopped fine
  • 1/2 pack enoki mushrooms, 1/2″ dice
  • 1/4 lb. bacon, 1/2″ dice
  • 1 cup shrimp, peeled and diced into 1/2″ pieces
  • 2 green onions, chopped fine
  • Okonomiyaki sauce or Tonkatsu sauce
  • mayonnaise
  • dried bonito flakes
  • diced dried seaweed
  1. In a large bowl, whisk flour, Dashi, salt and soy sauce together until smooth. Stir egg and yam to flour mixture.
  2. In a small skillet, cook the bacon over medium low heat until cooked, but not browned. Quickly cook the shrimp until just translucent. Drain and cool slightly.
  3. Add cabbage, enoki, bacon and shrimp to the batter and mix well.
  4. Heat a griddle over medium heat. Oil well.
  5. For an 8″ pancake 1.5cm thick, fry for 5-7 minutes until golden brown. For a 4-5″ pancake 1cm thick, fry for 2-3 minutes until golden brown.
  6. Flip and fry for the same amount of time until golden brown.
  7. Spread with Okonomiyaki sauce and mayo. Sprinkle green onions, dried green seaweed, dried bonito flakes over the pancake. Serve hot.

Makes 6 4-5″ pancakes or 3 8″ pancakes.

Stir Fry Sauces

Dark Sauce 1
E.g. beef & broccoli

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoons water

Dark Sauce 2
E.g. beef & asparagus

  • 1 tablespoon oyster sauce
  • 1 tablespoon black/dark soy sauce, for coloring
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons cornstarch
  • ½ cup water
  • Pinch of salt

Light Sauce
E.g. mushroom chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 1/8 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Salt, to taste

Pan Fried Glazed Tofu

  • 1 package tofu, cut into triangles
  • Cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • ¼ cups broth
  1. Cut tofu into triangles, then coat all sides with cornstarch.
  2. Whisk the rest of the glaze ingredients in small bowl.
  3. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  4. When skillet is hot, add tofu in single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until second side is browned, 4 to 6 minutes more. 
  5. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes.

Fish with Black bean sauce

  • ½ lb tilapia cut into pieces and marinated with ½ tablespoon corn starch
  • 2 Tbsp black bean sauce
  • ½ onion, large dice
  • 1 red bell pepper, large dice
  • 2 stalk scallions (cut into 1.5 inch length)
  • 5 slices fresh ginger

Sauce

  • ¼ teaspoon fish sauce
  • ¾ teaspoon sugar
  • ¼ teaspoon sesame oil
  • ½ tablespoon corn starch (mix with 6 tablespoons water)

Stir fry the ginger, onion and bell pepper in a wok. Add fish, stir fry until almost cooked. Add sauce, stir until thickened.

Oxtail stew

  • 3 lbs oxtails, cut into 2 to 3 inch thick pieces
  • 1 tablespoon oil
  • 2 half-inch thick slices of fresh ginger
  • 6 cloves garlic
  • 3-4 pieces of star anise
  • 6 cloves
  • 3 bay leaves
  • ½ cup Shaoxing wine
  • 2 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1 tbsp of rock sugar 
  • 2-5 cups of water, to cover
  • 3-5 Daikon, cubed into 1.5″ pieces
  • Salt, to taste
  1. Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.
  2. Remove the oxtails and put in slow cooker. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.
  3. Add cooking wine to deglaze. Add dark soy sauce, light soy sauce, rock sugar, water, and salt. Add daikon. Bring to boil.
  4. Add to slow cooker on low. Add enough boiling water to cover. Simmer for 4 hours, until the meat is tender. Add additional water if necessary to avoid sticking.