Cookbook challenge – Week 14 – Japanese

OK People. I did it. I made my Week 14 recipe – very late! But, I thought, screw it. I know the boy will like the Japanese food, and you know what? He did! Sure, he spent a bit of time eyeing it off suspiciously. But after the first few bites (His first response was “its interesting…”) he really got into it. Also surprising was how filling these are! I got through 1 and a half before I was stuffed, and same with the boy. That said, he went back later in the night and finished them off. So success I say! Maybe I may be able to get him out to an actual Japanese restaurant in the future?

Recipe: Okonomiyaki (japanese pancakes)
Cookbook: Taste.com.au (Sure, technically its not a cookbook, but I dont own a Japanese cookbook and wasnt overly impressed by the recipes I had in my other cookbooks)

  

Okonomiyaki (Japanese pancakes) 

 

Ingredients

  • 225g (1 1/2 cups) plain flour
  • 500ml (2 cups) water
  • 300g pork mince
  • 6 eggs
  • 250g green cabbage, hard core removed, finely shredded
  • 4 shallots, ends trimmed, thinly sliced
  • 1 1/2 tbs vegetable oil
  • Worcestershire sauce, to serve
  • Japanese-style mayonnaise (such as Kewpie), to serve //

Method

  1. Place the flour in a bowl. Make a well in the centre. Gradually add the water, whisking constantly with a fork, until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest. 
  2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Transfer to a bowl. 
  3.  

  4. Add the eggs to the batter and whisk to combine. Stir in the cabbage and shallot. 
  5. Heat 1 teaspoon of oil in a 22cm (base measurement) non-stick frying pan over medium-high heat. Add 80ml (1/3 cup) of the batter and swirl to cover the base. Sprinkle with one-sixth of the mince mixture. Cook for 3 minutes or until the pancake is golden underneath. 
  6.  

  7. Carefully turn the pancake and cook for a further 2 minutes or until golden. Transfer to a serving plate. Repeat, in 5 more batches, with the remaining oil, batter and mince mixture, reheating the pan between batches. 
  8. Drizzle Worcestershire sauce and mayonnaise over each pancake. Serve.Source
Good Taste – August 2007
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2 responses to “Cookbook challenge – Week 14 – Japanese

  1. Pingback: Cookbook Challenge W14 (Japanese) - Tartare of Tuna with Goat Cheese | Addictive and consuming

  2. Pingback: The Cookbook Challenge: Week 14 Japanese theme round up

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