Okonomiyaki Serves 2
お好み焼き Okonomiyaki
Ingredients
200g flour, 1 egg, 200ml water, 200g cabbage (Cut into julienne), 200g pork belly meat (thinly sliced), bonito flakes as needed, aonori (powdered seaweed, if available) as needed, beni-shoga (pickled ginger in ume juice, if available) as needed, vegetable oil as needed, Otafuku-Okonomiyaki sauce, if available.
Method
To make okonomiyaki mixture, crack one egg into a mixing bowl and beat well with chopsticks.
Add water and mix well and add flour and mix well with a whisk. Add cabbage and mix.
To make sauce, mix 2 tbs. tomato sauce, 2tbs. mayonnaise and 2tbs Worcestershire sauce.
1. Heat a frying pan (preferably heavy bottomed one), add vegetable oil, and pour half the okonomiyaki mixture. Place the pork meat on it.
2. Reduce the heat to low and cook until the bottom is nicely toasted. With a turner, flip over the okonomiyaki and cook the other side until the bottom is toasted.
3. Plate the okonomiyaki, spread the sauce, sprinkle aonori and beni-shoga ginger and put bonito flakes.
l You can use seafood such as scallops, prawns, and calamari for pork belly meat.
l You can watch Shuji make Okonomiyaki and learn how to flip it.
https://www.youtube.com/watch?v=0M1L7yJxLro
Braised Pumpkin with Minced Beef
カボチャの牛そぼろ煮 Serves 2
Ingredients
300g Japanese pumpkin
100g minced beef
2nd dashi stock as needed
1 tbs sugar
1 tbs soy sauce
1 tbs sake
Method
1. Cut pumpkin into large bite-size.
2. Cook the pumpkin and minced beef in second dashi (enough to cover pumpkin) on high heat. Skim the froth, and add sugar, soy sauce and sake. Taste the broth and add sugar and soy sauce if needed. Reduce heat to simmer and cook until the broth is almost gone or the pumpkin is cooked.