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Old 05-11-2015, 01:02 PM   #31
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PF--it has become one of my go to dishes to use up leftovers. I've also made it with rice noodles when I haven't had any cabbage in the house. I have made it with chicken, pork, beef, all veggies, marinated tofu...
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Old 05-11-2015, 04:26 PM   #32
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Originally Posted by CWS4322 View Post
PF--it has become one of my go to dishes to use up leftovers. I've also made it with rice noodles when I haven't had any cabbage in the house. I have made it with chicken, pork, beef, all veggies, marinated tofu...
I make it with lots of veggies, it's is a good leftover user.
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Old 05-11-2015, 04:39 PM   #33
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Originally Posted by roadfix View Post
Yosh!
I made about 250 of these on May 2nd (11 doz eggs), along with 60 lb of quail breast. I think I've nailed cooking quail breast and it will be awhile before I make either again. But the vegetarian version is just as tasty as when you use fish sauce and a meat/seafood.
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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
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