Guest guest Posted March 23, 2009 Report Share Posted March 23, 2009 *Here's something I used to make in the early '90s, albeit usually with green onions instead of leeks. It was great to run across it again; these are dead easy and they're wonderful. My additions are in brackets. Oh, and the version from " 101 Cookbooks " called for olive oil, but if these are meant to taste Japanese, that's just weird. * Okonomiyaki (Japanese Cabbage-Leek Cakes) --A traditional recipe, rediscovered on the wonderful " 101 Cookbooks " site, http://www.101cookbooks.com 2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes [2 hot red chiles, finely julienned] [1 clove garlic, split] 2/3 cup whole-wheat pastry flour A couple of pinches of salt, preferably fine sea salt 2 eggs, beaten [Canola oil + a few drops dark sesame oil] Toasted slivered almonds Chives or other herbs of your choice Combine cabbage, leeks, chiles, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated. Heat a large skillet over medium heat and add a generous splash of oil mixture. Fry garlic for one minute, just enough to flavor the oil, and remove. Scoop cabbage mixture into pan; using a flexible spatula, press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. [Ed.--Or, heaven forfend, learn to flip stuff correctly. ] If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes. Sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately. Serves 1 - 2. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2009 Report Share Posted March 23, 2009 I've been looking for a recipe for this ever since I had it at a small sidewalk cafe in Osaka in 1996. It was topped with a thick barbeque sauce similar to Chinese Hoi Sin and was absolutely delicious. I seem to recall that it also had thick udon noodles in it, but that could just be my mind playing tricks LOL! Cheers, Craig http://craigtompkins.musicteachershelper.com bluezinnia wrote: > *Here's something I used to make in the early '90s, albeit usually > with green onions instead of leeks. It was great to run across it > again; these are dead easy and they're wonderful. My additions are > in brackets. Oh, and the version from " 101 Cookbooks " called for > olive oil, but if these are meant to taste Japanese, that's just > weird. * > > > Okonomiyaki (Japanese Cabbage-Leek Cakes) > > > --A traditional recipe, rediscovered on the wonderful " 101 > Cookbooks " site, http://www.101cookbooks.com > > 2 cups cabbage, finely shredded > 1 cup leeks, well washed and chopped (see head notes > [2 hot red chiles, finely julienned] > [1 clove garlic, split] > 2/3 cup whole-wheat pastry flour > A couple of pinches of salt, preferably fine sea salt > 2 eggs, beaten > [Canola oil + a few drops dark sesame oil] > Toasted slivered almonds > Chives or other herbs of your choice > > Combine cabbage, leeks, chiles, flour, and salt in a bowl. Toss until > everything is coated with a > dusting of flour. Stir in the eggs and mix until everything is evenly > coated. > > Heat a large skillet over medium heat and add a generous splash of oil > mixture. Fry garlic > for one minute, just enough to flavor the oil, and remove. Scoop > cabbage mixture into > pan; using a flexible spatula, press it into a round pancake shape, flat > as you can get it. > Cook for 4-5 minutes, or until the bottom is golden. > > To flip the okonomiyaki, slide it out of the skillet onto a plate. Place > another plate on top > and flip both (together) over. [Ed.--Or, heaven forfend, learn to flip > stuff correctly. ] > If you need a bit more oil in your skillet, add it now, before sliding > the okonomiyaki back > into the skillet. Again press down a bit with a spatula and cook until > golden on this side - > another 3 -5 minutes. > > Sprinkle with toasted almonds and chives, and slide it onto a cutting > board to cut into > wedges. Enjoy immediately. Serves 1 - 2. > > > > > Quote Link to comment Share on other sites More sharing options...
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