'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
I was “exploring” when I came across this recipe at http://www.japan-guide.com/r/e1.html. Knowing the wide-ranging tastes we Eggers share I want to pass it along. Haven’t made it yet, but I plan to. (Measurements have been converted from metric to US.) [p]Okonomiyaki is a mixture between pancake and pizza. "Okonomi" means "as you like". This refers to the ingredients. [p]Ingredients:
- 12 ounces flour
- 1 cup water
- 2 eggs
- Cabbage, 4 leaves with stem removed, cut into thin (about 3/16 inch) strips[p]
Rather than list all the possible fillings from the original recipe, I’ll just say they range from meat, seafood and poultry to mushrooms, vegetables and even seaweed.[p]Sauces
Brown okonomiyaki sauce*
Mayonnaise [p]* May not be available in Western supermarkets; but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. [p]Preparation:
- Mix the water, flour, eggs and the cabbage strips together.
- You may now add more ingredients to the dough: e.g. seafood, cut in little pieces, ground meat, cut mushrooms, etc.
- Fry the dough like a pancake in a small frying pan. (Or on a griddle or pizza stone?)
- Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough.
- Turn the okonomiyaki.
- When fried well, serve the okonomiyaki with mayonnaise and okonomiyaki sauce. [p]Ken