Text 7696, 107 rader
Skriven 2008-05-24 18:20:05 av Carol Shenkenberger (13778.cooks)
   Kommentar till text 7670 av JIM WELLER (1:123/140)
Ärende: cook your own
=====================
    
 >  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?

Okonomi Yaki.

 >   were especially embraced by the people of western Japan. By the

Western Japan is Sasebo <g>.

 >   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.

Yes, delicious.  It;s also made with eddo (a small taro that is oddly spicy
on scent but not so much so on eating).


 >   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

Wonderful stuff.  I like Ebi-ten and ika-ten.

 >   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

 >   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


True totally!  Here's the only recipe I have for it in MM but this is not the
same as the one's I've had.  It is roughly an ebi-ten but lower on the
cabbage than i am used to and oddly has catsup in it.  The use of dijon
mustard is fine as it's a western adaption not all that far off asiatic
mustards.

I think though the ones i had used 3 eggs and 3/4 cup water.  Thats a general
feel.

What they do is bring the batter and the raw ingredients to the table then
light the brazier and you mix your own.  The table generally sits 4-6 people
so each of you makes one up and everyone nibbles it while the next person
makes one.  You make friends with the others seated at your table as you each
eat what one another makes.  Cool stuff <g>.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OKONOMIYAKI
 Categories: Japan, Seafood
      Yield: 4 Servings
 
      1    Sheet nori (8x7")
           SAUCE
    1/4 c  Catsup
  1 1/2 tb Worcestershire sauce
    1/4 ts Dijon mustard
      2 tb Sake
      1 ts Tamari soy sauce
           OKONOMIYAKI
      2    Eggs
      1 c  White flour
      1 c  Water
      2 tb Sake
      1 pn Of salt
      2 c  Shredded cabbage (1 1/2"
           -strips)
    1/4 c  Shredded carrot
      4    Whole scallions, cut in 1/2
           -lengthwise and into 1-inch
           -strips
    1/4 c  Vegetable oil
    1/2 c  Cooked shrimp, cut in
           -1/2-inch pieces
 
  Toast the nori, crumble, and set aside. Combine all sauce ingredients
  in a small saucepan and simmer for 30 seconds, stirring constantly.
  Remove from the heat and cool to room temperature. Beat the eggs in a
  lge. bowl. Add the flour and water and continue beating until you
  have a batter the consistency of pancake batter. Add the sake and
  salt. Fold in the cabbage, carrots, and scallions.  Mix the batter
  together evenly. Each okonomiyaki will use 1/4 c. of batter. Heat 1
  tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot
  skillet (like a pancake) making sure the vegetables are evenly
  distributed. Then sprinkle 1/4 of the shrimp on top. Cook each side
  on medium heat for 2 minutes, until lightly browned. Reduce the heat
  to low and cook, covered, for another 5 minutes, occasionally turning
  and gently pressing the okono. with a spatula. Prepare 3 mor okono.
  as above. Keep the finished pancakes warm in a low oven while making
  the rest, or use 2 skillets and make 2 okono. at a time.
  
  Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a
  sprinkling of nori.
  
  YIELDS 4 6-INCH OKONO. -- SERVES 4.
 
MMMMM
 
              xxcarol
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