Text 7670, 126 rader
Skriven 2008-05-24 00:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: cook your own
=====================
-=> Quoting Carol Shenkenberger to Dave Drum <=-

 > When I go out to eat I want the food prepared and served

 CS> Only with Korean <g>.  Oh, and the Japanese cabbage and egg dish I'm
 CS> always forgetting the name of.  Something like onomyyaki.

Okonomi Yaki or Monja Yaki?

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      Title: Monja Yaki
 Categories: Japan, Info
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           Monja yaki
 
  Monja yaki is a type of Japanese pan-fried batter with various
  ingredients. It is similar to okonomiyaki but monjayaki, a specialty
  of the Kanto region, is made with a dough more liquid than is
  okonomiyaki. The ingredients are finely chopped and mixed into the
  batter before frying. The mixture is far runnier than okonomiyaki,
  and it has a consistency comparable to a pool of melted cheese when
  cooked. It is then eaten directly off the grill using a small metal
  spatula. A great many monjayaki restaurants can be found in the
  Tsukishima district of Tokyo. Most also serve regular okonomiyaki.

  From: Wikipedia
 
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      Title: About Okonomi Yaki and Monja Yaki
 Categories: Japan, Info
      Yield: 1 text 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
 
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Cheers

YK Jim


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