Japanese Pan-cake Fried as You Like with Various Ingredients (Okonomi-yaki) |
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| <Pan-cake with bean curd> | <Pan-cake with sliced rice cake> | |||||
| 1 cake firm bean curd (momen doufu) | 90g rice cake, sliced (mochi) | |||||
| 1 piece fried bean curd (aburaage) | 1/2 squid (ika) | |||||
| 300g cabbage (kyabetsu) | 1 arm of ocutopus (tako) | |||||
| 1 burdock root (gobou) | 300g cabbage (kyabetsu) | |||||
| 120g spring leek (negi) | 120g spring leek (negi) | |||||
| 5 tbsp small shrimp (sakura ebi) | 5 tbsp small shrimp (sakura ebi) | |||||
| 150g chinese yam (nagaimo) | 150g chinese yam (nagaimo) | |||||
| 4 eggs (tamago) | 4 eggs (tamago) | |||||
| 5 tbsp wheat flour (komugi-ko) | 7 tbsp wheat flour (komugi-ko) | |||||
| 3 tbsp powdered bonito (katsuo-ko) | 3 tbsp powdered bonito (katsuo-ko) | |||||
| 2 tbsp soy sauce (shouyu) | 2 tbsp soy sauce (shouyu) | |||||
| 2 tsp powdered instant stock (dashi-ko) | 2 tsp powdered instant stock (dashi-ko) | |||||
<Pan-cake with pork and sea food> |
<Sauce> |
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| 200g sliced pork (buta niku) |  |
5 tbsp red miso | ||||
| 1/2 squid (ika) | 5 tbsp sugar (satou) | |||||
| 1 arm of ocutopus (tako) | 4 tbsp mirin | |||||
| 300g cabbage (kyabetsu) | 3 tbsp sake | |||||
| 120g spring leek (negi) | 1 tbsp soy sauce (shouyu) | |||||
| 5 tbsp small shrimp (sakura ebi) | ||||||
| 150g chinese yam (nagaimo) | <Topping> | |||||
| 4 eggs (tamago) | red-dyed ginger (beni-shouga) | |||||
| 7 tbsp wheat flour (komugi-ko) | bonito flakes (katsuo-bushi) | |||||
| 3 tbsp powdered bonito (katsuo-ko) | green lavor (ao-nori) | |||||
| 2 tbsp soy sauce (shouyu) | ||||||
| 2 tsp powdered instant stock (dashi-ko) | ||||||
1. [Cut the octopus in thin slices.] 2. [Remove the tentacles from the squid, peel off the outer and inner skin and cut into thin slices.] 3. Cut the cabbage into thin strips. Cut the spring leeks into thin round slices. 4. [Shave the burdock root with knife as if sharpening a pencil.] 5. [Remove the excess oil of fried bean curd and cut into thin sticks.] 6. [Break the bean curd with a hand.] 7. Peel the chinese yam and grate. 8. Put all the ingredients in a bowl and mix. Spread oil on the hot plate and grill the dough dividing four parts. Turn over two or three times. 9. Spread the sauce and sprinkle dried bonito flakes and green lavor. Spred mayonnaise and put red dyed ginger on top if you like. Serves 4 |
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