Text 3392, 102 rader
Skriven 2008-03-04 23:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Cash happily accepted
=================================
-=> Quoting Carol Shenkenberger to Hap Newsom <=-

 CS> Well meaning but one told
 CS> a fellow with a 7MO rottweiler to get a kitten....

They make good training treats! [eg]


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Okonomi Yaki And Monja Yaki
Categories: Japanese, Pancakes, Pork, Snacks, Info
  Servings: 1 info file

           Griddle-fried cabbage savory
           pancake
           Flatcakes filled with hot
           vegetable, seafood and pork

In the Edo Period, little flatcakes made of flour and water and
called senbin were brought over from China by wealthy travelers,
most likely as omiyage gifts. These gained popularity, and a
Japanese version soon appeared. Called funo-yaki, these little cakes
were made of wheat gluten (fu) or flour mixed with water or sake and
served with a sansho, or black pepper-flavored, miso topping.

The first mention of funo-yaki is in the 1509 Rikyu Hyakkai Ki
(Journal of 100 Meetings), written by tea-ceremony pioneer Sen no
Rikyu. He must have been a big fan of the sweet pancake: of the 88
references to dessert, 68 are of funo-yaki.

By the Meiji Era, a funo-yaki variation called monja-yaki appeared
in confectionaries in and around Tokyo. Monja-yaki were possibly so
called because the batter was poured onto the griddle in the shape
of a pictograph character before the holes were filled in to make a
round cake. Monja-yaki can still be found in most parts of Japan,
although no longer as a dessert. The savory monja-yaki, a thin cake
made with a loose batter of flour and dashi and filled with
vegetables and meats, is thought of as the downtown Tokyo shitamachi
grandfather to the modern okonomi-yaki. By the end of the Meiji Era,
another version, rolled up on a stick, made its way around the
country, from festival to festival, under the name dondon-yaki.
Soon, every village candy store was serving hot-griddled savory
pancakes based on dondon and monja. Because the pancake was foreign
to rural folks, they called these treats issen-yoshoku, literally
"one-penny Western meal."

Popular all over the country, these different griddled pancake yaki
were especially embraced by the people of western Japan. By the
Showa Era, the Osaka version, okonomi-yaki, became the standard.
With a thick batter often made with grated yama-imo (Japanese yam),
this version is stuffed with cabbage, konnyaku, pork and seafood,
and topped with the same intense sauce as tako-yaki and tonkatsu.

Hiroshima's version of the dish has all of the same ingredients plus
noodles, yaki-soba or udon. In Hiroshima, however, the stuffing
is not mixed with the batter, but rather the batter is poured on the
griddle and then the other ingredients â€ö the gu â€ö are then
placed on top. There are now dozens of variations on the
okonomi-yaki theme, and the terminology can get quite confusing.
First, as you can see, depending on where you are, simply ordering
"okonomi-yaki" might yield different results. The safe bet is,
however, if you are not in Hiroshima, you will get an Osaka-style
pancake.

Second, know your terminology when ordering at a restaurant. Plain
okonomi-yaki with shrimp (ebi) as the main ingredient should be
ordered as ebi-ten. The same goes for beef (gyu-ten), pork
(buta-ten), squid (ika-ten) and vegetable (yasai-ten). Add a fried
egg and the shrimp version becomes ebi-tama-yaki, the beef
gyu-tama-yaki, etc. Regular okonomi-yaki with a fried egg is called
modan-yaki (modern yaki), and one with everything on it is called
mikkusu-yaki (mixed yaki).

You can put anything and everything you want in okonomi-yaki. You
see, "okonomi" means just that: "as you like it." At home, cooks and
gourmets alike have their own favorite versions. Anything put inside
the pancake batter is called gu in Japanese. Common okonomi-yaki gu
include pork, shrimp, beef, clams, scallops, squid, oysters, natto
(fermented beans), octopus, pork, pickled ginger and, always, lots
of cabbage.

In the Kansai region, I have even heard it said that when you cook
an okonomi-yaki you are not cooking batter, you are cooking cabbage,
and the batter just happens to be there holding the cabbage
together. My favorite okonomi-yaki, and the recipe that follows, is
a simple pancake made with a yam-heavy batter and stuffed with just
pork and cabbage. The batter stays the same no matter what you add,
so feel free to go wild.
                        
  From: Japantimes.Co.Jp                
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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