Okonomiyaki お好み焼き (Japanese Pancake)

Okonomiyaki お好み焼き (Japanese Pancake)

Ingredients:

1 cup All-purpose Flour

3/4 cup Dashi or Water

1 large Egg

1/4 head Cabbage, finely chopped

3 Tbsp Green Onions

1/4 cup Tenkasu (Tempura Flakes) or Surimi Flakes

6 pcs Bacon Strips, sliced or 1/2 cup finely shredded Pork

Canola Oil

Additional Ingredients: *optional

Squid or Octopus, finely diced or minced

Onion, sliced

Surimi, shredded

Extra Toppings/Garnishing:

Katsuobushi (Bonito Flakes)

Sakura Ebi (dried Shrimps)

Benishoga (pickled Red Ginger)

Aonori (Green Laver)

Sauce:

Okonomiyaki Sauce (or Tonkatsu Sauce)

Japanese Mayonnaise

Instructions:

In a large bowl, add-in flour. Pour-in dashi and mix well to make a batter.

Then, cover the bowl with a plastic wrap and allow batter to rest for about an hour in the fridge.

Mix chopped cabbage, green onion, and tenkasu/surimi flakes into the batter. Add-in egg, and stir.

Heat a pan or skillet, and oil lightly.

Pour the batter into the pan and make a round shape. Cook for about 5~7 minutes.

Slightly fry a couple slices of bacon/pork on the side, and place the them on top of the okonomiyaki.

Flip the okonomiyaki and cook for about 5 minutes, or until cooked through.

Flip the okonomiyaki again and drizzle okonomiyaki sauce (or tonkatsu sauce) and mayonnaise on top.

Sprinkle toppings (Sakura Ebi, Katsuobushi, Benishoga, Aonori) over the sauce.

Serve warm on a plate, and Enjoy

I used this tonkatsu sauce.

I used this katsuobushi. 

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(Homemade) Okonomiyaki お好み焼き Sauce

Ingredients:

1/4 cup Ketchup

1/4 cup Worcestershire Sauce

1 tsp Acacia Honey or Refined Sugar

Instructions:

In a small bowl, Add-in all the ingredients.

Mix well.

Use on Okonomiyaki.

Note:

Store in an airtight container, and keep chilled. Can be kept in the refrigerator for a month.

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(Homemade) Tonkatsu 豚カツ Sauce

Ingredients:

1 cup Ketchup

1/2 cup Worcestershire Sauce
1/2 cup Sake
1/4 cup Mirin
1 tsp Ginger Powder
1 tsp Garlic Powder
1/4 cup Acacia Honey or Refined Sugar

Instructions:
In a saucepan, add-in all the ingredients and bring to a boil over medium heat; Stir occasionally.
Reduce tp a simmer for 25~30 minutes, skimming any foam the rises to the top.

Use on Okonomiyaki (Japanese Pancake) or Tonkatsu (Japanese deep-fried breaded pork cutlet).

Note:

Store in an airtight container, and keep chilled. Can be kept in the refrigerator for a month.

ChamchiJeon 참치전 (Tuna Pancakes)

ChamchiJeon 참치전 (Tuna Pancakes)

Ingredients:

1 (250g) Canned Tuna, drained

2 Eggs

1 tbsp Bread Crumbs (Panko)

1 small Yellow Onion, minced

15cm Green Onion, chopped

4 pcs Sesame Leaves (Perilla), chopped

Salt and Pepper to taste

Cooking Oil

Instructions:

In a medium bowl, add-in the tuna and vegetables.

Add-in the eggs; Add-in the bread crumbs, and season with salt and pepper. Mix well to combine.

In a pan, add-in cooking oil and heat over low.

Place a spoonful of tuna mixture into the pan.

Cook over low medium for about 1~2 minutes on each side, or until golden brown.

Transfer in a serving plate; Serve warm with mayo-mustard dip and Enjoy!!

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Mayo-Mustard Dip

Ingredients:

1 1/2 tbsp Dijon Mustard

1 1/2 tbsp Mayonnaise

1 1/2 tbsp Sour Cream

Dill Weed, Parsley, or Red Bell Pepper, chopped *optional

Instructions:

In a small bowl, add-in all the ingredients.

Mix well to combine.

Enjoy!

Note:

This dip has a nice mustard flavor; good for hotdog snacks, fried fishcakes, or chicken wings. If you want to tone down the mustard or make it stronger in flavor, add more of any ingredient, to taste.

HaeMul PaJeon 해물파전 (Seafood & Green Onion Pancake)

HaeMul PaJeon is a famous Korean savory pancake made with seafood and green onions.

HaeMul PaJeon 해물파전 (Seafood & Green Onion Pancake)

Ingredients:
250 g PaJeon pre-mix (Buchim Karu)
425 ml Water, cold
1 tsp Bean Paste (DoenJang)
2 cups Mixed Seafood (Squid, Prawns, Mussels, Clams), cleaned, shelled, and cut
bunch of Green Onions or Scallions, cut into 5cm” length
1 green Chili Pepper (optional), sliced
Canola Oil for frying

Instructions:
In a large bowl. Whisk-in PaJeon pre-mix with cold water.
Add-in bean paste. Mix well.
Add-in the mixed seafood, and chili pepper if desired. Mix well to combine, and set aside.

Sprinkle a tablespoon of PaJeon pre-mix onto the green onions; mix gently to coat.

In a well-heated pan, add-in some oil; and evenly place the green onions into the pan.
Pour-in the seafood mixture on top of the green onions, distributing evenly with a spatula.

Fry in low medium heat until golden brown; then carefully flip the pancake. Add some more oil into the pan if needed, to prevent the pancake from sticking. Fry the other side until golden brown.

Remove form pan when done, and place on a serving plate. Serve hot with soy dipping sauce or sweet & spicy chili pepper sauce (ChoJang), if desired.

Happy Eating!!

Note:
This is a favorite Korean afternoon snack on a rainy day.^^

Aebleskiver (Danish Pancake Balls)

Aebleskiver are light, melt-in-your-mouth pancake balls that taste like a cross between a pancake and a donut. 

Aebleskiver (Danish Pancake Balls)

Ingredients:

1 1/4 cups All-purpose Flour

3 tbsp granulated Sugar

2 3/4 tsp Baking Powder

1/4 tsp ground Cardamom

1/4 tsp ground Nutmeg

1 tsp Vanilla

1/4 tsp Salt

1 large Egg

1 cup Milk

2 tbsp Butter, melted

1/4 cup Canola Oil

1/4 cup Powdered Sugar
Apple Syrup (optional)
Butter and Jam (optional)

Tool:
Aebleskiver Pan or Takoyaki Pan

Instructions:

Pre-heat oven to 190°C.

Pour 1/2 teaspoon of oil into each of an aebleskiver pan.

In a large bowl, mix flour with sugar, baking powder, cardamom, nutmeg, and salt.

In a small bowl, beat egg to blend with milk, vanilla, and butter.

Add the mixture to dry ingredients and stir until evenly moistened.

Pour batter into oiled  aebleskiver cup until each is about 3/4 full.

Bake for 8 minutes then take out of oven and turn each one over by piercing the crust with a slender wood skewer, and gently pulling shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup.
Bake again for 8 more minutes until balls are evenly browned and no longer moist in the center.
Check by piercing center with skewer, it should come out clean; or by breaking the ball open slightly. Lift cooked balls from pan and serve warm, with butter and jam, apple syrup, or dust with powdered sugar.


Note:
To make filled aebleskiver, add about 1/2 tsp jam to the batter in each cup just before you make the first turn.
Serve the pancake balls as they are cooked, or keep warm in a napkin-lined basket until all are ready.
The batter can also be cooked on a lightly buttered griddle over medium heat to make light, tender pancakes.