"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 05-02-2014, 09:39 PM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,888
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CWS4322 View Post
It doesn't remind me of Egg foo Yung at all. I made it again today for the photographer (first time I've had something I cooked photographed by a professional photographer).
Cool
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 05-04-2014, 07:28 PM   #22
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
Quote:
Originally Posted by powerplantop View Post
When I was in Japan this was one of my favorite things to eat. A few friends sitting around a table grill with a few beers and cooking your own with what ever you wanted inside was a lot of fun.
This one, hole-in-a-wall candy store I used to frequent had a single okonomiyaki table with 2 chairs tucked in the corner. They also had a manual shaved ice machine. As kids, a buddy and I on occasion sat and ordered okonomiyaki. We were lousy at handling the spachula so the store owner cooked for us. They didn't serve beer, we were minors anyway, but there was a beer vending machine just outside of the store.
__________________

__________________
roadfix is offline   Reply With Quote
Old 05-04-2014, 07:40 PM   #23
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
Quote:
Originally Posted by roadfix View Post
This one, hole-in-a-wall candy store I used to frequent had a single okonomiyaki table with 2 chairs tucked in the corner. They also had a manual shaved ice machine. As kids, a buddy and I on occasion sat and ordered okonomiyaki. We were lousy at handling the spachula so the store owner cooked for us. They didn't serve beer, we were minors anyway, but there was a beer vending machine just outside of the store.
The two spatula trick was the biggest challenge (and no way could I do it with one) (and why I had so much leftover ingredients). It took me three tries to get one that the photographer liked. There is a trick to that. And, I have to admit, I prefer my lefse griddle for making it--did one in a CI skillet, one on a CI griddle, one in a non-stick frying pan, but the one I did on my lefse griddle is the one that was photographed. Once the photos appear on the web site, I will post the link (a little bit of preening since "I made that").
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-01-2014, 11:50 PM   #24
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
I made this!

https://www.facebook.com/photo.php?f...type=1&theater
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-07-2014, 07:38 PM   #25
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
Quote:
Originally Posted by Somebunny View Post
Okay hope this isn't sacrilegious, but it seems a close cousin to Chinese
Egg foo Yung. What say you?
The texture is totally different. The technique is different--you do not pre-cook any of the ingredients nor do you stir the egg. You mix all the ingredients together, add the eggs last, put on a hot grill, shape into a circle, cover, let cook 5 minutes, flip, cover, cook an additional five minutes. Also, the sauces are very different if you compare what is normally used to top egg foo yung. The umami is more pronounced than in egg foo yung. To me, egg foo yung is something I make with leftover stir fry. Now that I've been introduced to this, I prefer it.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 12-07-2014, 08:11 PM   #26
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
I haven't had okonomiyaki in a while....
__________________
roadfix is offline   Reply With Quote
Old 12-08-2014, 01:10 AM   #27
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
Quote:
Originally Posted by roadfix View Post
I haven't had okonomiyaki in a while....
I'm thinking you just might need to Comfort food, easy to make and oops, we did put kimchi on top of the noodles after I took the picture. I'm Scandinavian--the fact I can make kimchi and okonomiyaki is, well, outside of my ethnic zone. I suffer from snow blindness.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-11-2015, 12:32 PM   #28
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,323
Vegetarian Okonomiyaki The recipe should work with egg substitute or with just egg whites. If you can't get taro root, you could use sweet potato--I'd use white instead of orange. Serve with a side salad and it's a meal. I made this in April when the lads came out--they are vegetarians. They loved them.

DIFFICULTY: Easy
TIME: 20-25 minutes

INGREDIENTS:

200 g smoked firm tofu (1 block)
50 g edible pea pods (cut into 3 pieces)
1/4 head cabbage (I used 1/2 purple/1/2 green), chopped (should be about 200 g total)
3 eggs
3 tbsp garlic scapes or chives, chopped
3 spears asparagus
2 tsp ume su (Japanese plum vinegar)
1/3 cup flour
1/8 tsp baking powder
cup Nagaimo (taro root)
2 sheets Nori
2 tbsp okonomi sauce (or vegetarian hoisin sauce)
2 tsp wasabi paste
1/4 cup cold water (or dashi if you have it--I didn't and didn't feel like making any)
vegetable spray
salt
2 tbsp mayonnaise


PREPARATION:

1. Preheat griddle to 400 degrees.
2. Preheat oven to 250 degrees.


PREPARE INGREDIENTS:

Tofu: cut into 1-1/2 cm squares
Nagaimo: peel and grate (1/2 cup) Tip: Some people are allergic to the peel. I wear non-latex gloves when handling Nagaimo.
Cabbage: Slice into 1/4-inch strips (2 cups)
Flour: Measure 1/3 c
Baking powder: Measure 1/8 tsp
Ume su: Measure 2 tsp
Eggs: beat lightly in small bowl
Asparagus: Cut off ends, cut into 5 segments about 1 inch long (cut on diagonal)
Garlic scapes: Cut on a diagonal, about 1/4 inch long
Nori: Cut sheets in half and then roll and cut chiffionade
Mayonnaise: Stir in 1-2 tsp wasabi paste - set aside

DIRECTIONS

1. In a large mixing bowl, combine flour, baking powder, water, taro, ume su. Mix until blended, but not overly so.
2. Add remaining ingredients except wasabi mayonnaise and nori. Blend until moist.
3. Spray hot griddle with vegetable spray.
4. Put 1/2 of mixture on griddle, shape in a circle, lower heat to 375. Cover and let cook for 5 minutes.
5. Flip, and cook an additional 5 minutes on the other side. (I find using two spatelas makes it a lot easier because 1/2 of the mixture makes an okonomiyaki that is about 9 inches across).
6. Hold first okonomiyaki in preheated oven on an oven-proof plate or pizza pan.
7. Repeat steps 4 and 5.

TO SERVE

1. Put wasabi mayo in a small ziplock bag. Clip off one corner, make diagonal lines across okonomiyaki.
2. Put okonomi sauce in a small ziplock bag. Clip off one corner, and make diagonal lines to make a lattice pattern across okonomiyaki.
3. Top with nori threads, green onion, a dollop of srirachi, sliced white radish (as you wish).
4. Cut into quarters. One is easily enough for 2 people with a salad.

Notes: When I did this on my cast-iron griddle, I had to lower the heat.If you don't have a griddle, a non-stick skillet will work, but you still need to give it a light spray of vegetable oil (or wipe it with vegetable oil if you don't have the spray). You can bake them in the oven at 425 on a parchment-lined baking sheet, uncovered. I make them smaller when I bake them in the oven--about 4-5 inches across for about 7-8 minutes. If you prefer the cabbage softer, nuke it for about 2 minutes before adding it to the batter. You can other vegetarian protein sources for the tofu use a marinated tofu.. These are good eaten warm or at room temperature for lunch the next day. Pack the toppings separately.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 05-11-2015, 12:56 PM   #29
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
yum!!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-11-2015, 12:59 PM   #30
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,640
Yosh!
__________________

__________________
roadfix is offline   Reply With Quote
Reply

Tags
bacon, cabbage, eggs, recipe, scallops

Okonomiyaki Oops! Typo in the heading. My word of the day is okonomiyaki. This is the recipe for the Japanese cabbage "pancake" known as okonomiyaki I made last night. It is quick, filling, and makes enough to serve 2 and have leftovers for lunch the next day. The recipe should work with egg substitute or with just egg whites. If you can't get taro root, you could use sweet potato--I'd use white instead of orange. Serve with a side salad and it's a meal. DIFFICULTY: Easy TIME: 20-25 minutes [FONT=Arial]INGREDIENTS:[/FONT] [FONT=Arial]100 g Nova Scotian scallops, cut in quarters [/FONT] [FONT=Arial]100 g bacon, chopped[/FONT] [FONT=Arial]1/4 head cabbage (Savoy or green), chopped (should be about 200 g)[/FONT] [FONT=Arial]3 eggs[/FONT] [FONT=Arial]3 tbsp garlic scapes or chives, chopped[/FONT] [FONT=Arial]3 spears asparagus[/FONT] [FONT=Arial]2 tsp fish sauce[/FONT] [FONT=Arial]1/3 cup flour[/FONT] [FONT=Arial]1/8 tsp baking powder[/FONT] [FONT=Arial] cup Nagaimo (taro [/FONT][FONT=Arial]root[/FONT]) [FONT=Arial]2 sheets Nori[/FONT] [FONT=Arial]2 tbsp okonomi sauce [/FONT] [FONT=Arial]2 tsp wasabi paste[/FONT] [FONT=Arial]1/4 cup cold water (or dashi if you have it--I didn't and didn't feel like making any)[/FONT] [FONT=Arial]vegetable spray[/FONT] [FONT=Arial]salt[/FONT] [FONT=Arial]2 tbsp mayonnaise[/FONT] [FONT=Arial]2 tsp benito flakes[/FONT] [FONT=Arial][/FONT] [FONT=Arial]PREPARATION:[/FONT] [FONT=Arial]1. Preheat griddle to 400 degrees.[/FONT] [FONT=Arial]2. Preheat oven to 250 degrees.[/FONT] [FONT=Arial][/FONT] [FONT=Arial]PREPARE INGREDIENTS:[/FONT] [FONT=Arial]Bacon: cut into 1 cm lardons[/FONT] [FONT=Arial]Scallops: cut into quarters[/FONT] [FONT=Arial]Nagaimo: peel and grate (1/2 cup) Tip: Some people are allergic to the peel. I wear latex gloves when handling Nagaimo.[/FONT] [FONT=Arial]Cabbage: Slice into 1/4-inch strips (2 cups)[/FONT] [FONT=Arial]Flour: Measure 1/3 c[/FONT] [FONT=Arial]Baking powder: Measure 1/8 tsp[/FONT] [FONT=Arial]Fish sauce: Measure 2 tsp[/FONT] [FONT=Arial]Eggs: beat lightly in small bowl[/FONT] [FONT=Arial]Asparagus: Cut off ends, cut into 5 segments about 1 inch long (cut on diagonal)[/FONT] [FONT=Arial]Garlic scapes: Cut on a diagonal, about 1/4 inch long[/FONT] [FONT=Arial]Nori: Cut sheets in half and then roll and cut chiffionade[/FONT] [FONT=Arial]Mayonnaise: Stir in 1-2 tsp wasabi paste[/FONT] [FONT=Arial]DIRECTIONS[/FONT] [FONT=Arial]1. In a large mixing bowl, combine flour, baking powder, water, taro, fish sauce. Mix until blended, but not overly so.[/FONT] [FONT=Arial]2. Add remaining ingredients except mayonnaise and nori. Blend until moist.[/FONT] [FONT=Arial]3. Spray hot griddle with vegetable spray.[/FONT] [FONT=Arial]4. Put 1/2 of mixture on griddle, shape in a circle, lower heat to 375. Cover and let cook for 5 minutes.[/FONT] [FONT=Arial]5. Flip, and cook an additional 5 minutes on the other side. (I find using two spatelas makes it a lot easier because 1/2 of the mixture makes an okonomiyaki that is about 9 inches across).[/FONT] [FONT=Arial]6. Hold first okonomiyaki in preheated oven on an oven-proof plate or pizza pan.[/FONT] [FONT=Arial]7. Repeat steps 4 and 5.[/FONT] [FONT=Arial]TO SERVE[/FONT] [FONT=Arial]1. Put wasabi mustard in a small ziplock bag. Clip off one corner, make diagonal lines across okonomiyaki.[/FONT] [FONT=Arial]2. Put okonomi sauce in a small ziplock bag. Clip off one corner, and make diagonal lines to make a lattice pattern across okonomiyaki.[/FONT] [FONT=Arial]3. Top with nori threads, green onion, benito flakes (as you wish).[/FONT] [FONT=Arial]4. Cut into quarters. One is easily enough for 2 people with a salad.[/FONT] [FONT=Arial]Notes: When I did this on my cast-iron griddle, I had to lower the heat.If you don't have a griddle, a non-stick skillet will work, but you still need to give it a light spray of vegetable oil (or wipe it with vegetable oil if you don't have the spray). If you prefer the cabbage softer, nuke it for about 2 minutes before adding it to the batter. You can substitute shrimp, chicken, or pork for the scallops. These are good eaten warm or at room temperature for lunch the next day. Pack the toppings separately.[/FONT] [FONT=Arial]Sorry--no pictures--forgot. But you can find pictures of okonomiyaki on the Internet.[/FONT] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.