Okonomiyaki (お好み焼き)

This recipe violates a number of my cooking rules.  First, it calls for rather exotic ingredients that don't have a lot of other uses outside of making okonomiyaki and ones that are hard to find outside Japanese or Korean groceries, although you can order okonomiyaki ingredients online.  In fact, it cost about $30 or so just to get the ingredients.  The only justification is you then have a lot of flour, sauce and mayonnaise left over for the next time.  It also is not what you'd call healthy--fried food with bacon and mayonnaise . . . .  I use freshly butchered bacon, too, so mine isn't salted or smoked, but the taste is still spectacular.  It is really junk food, but what delicious junk food.

I like to make this dish when I have company You can mix up the ingredients beforehand so that when you are ready to cook all you need is a hot skillet.  A non-stick pan will reduce the amount of oil that you will need to use and make this a bit of a healthier dish--it will soak up as much oil as you put in, though.  And this isn't a dish you make sides for--when you have okonomiyaki, you just have okonomiyaki so again it makes a great treat for guests when you don't feel like putting on a full meal.  It has also become sort of a ritual that one day a month or so I make okonomiyaki and curl up to watch Ranma 1/2 episodes.

You can modify this recipe in lots of ways, such as adding grated Japanese yam into it, adding meat--we especially like adding squid rings--or additional vegetables.  However, this is about as simple and easy as it gets, so at least one of my cooking principles remained intact for this recipe!

INGREDIENTS (To Make Two Pancakes)
1 Cup Okonomiyaki Flour
2/3 Cup Water (or daishi for more authentic Kansai flavor)
2 Eggs
About 2 Cups of Thinly Sliced or Chopped Cabbage
Two Stalks of Green Onions, Chopped Fine
4-6 Strips of Bacon, Cut into 3" Strips
8 Large or 12 Small Shrimp

TOPPINGS:
Kewpie Mayonnaise   
Okonomi Sauce        
Aonori (Seaweed Flakes)     
Katsuobushi (Bonito Flakes)

1.    In a large bowl, whisk together Okonomiyaki Flour and Water until smooth
2.    Add Eggs, Cabbage, Onions, and Shrimp and mix until everything is fairly evenly coated.
3.    Oil a skillet, or better yet, a griddle, to 400F and add half of the Okonomiyaki mixture--enough for one pancake.  If using a smaller skillet, you can actually divide this recipe up into four little ones.
4.    Using a spatula flatten and form pancakes until around 3/4" thick
5.    Add Bacon pieces to cover top of each pancake.
6.    After about 3-4 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
7.    Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.  I usually turn mine twice to ensure that the bacon is fully done.
8.     Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.  My guests like to see the bonito flakes "dance" on the hot okonomiyaki.


Eat them while they are hot, and enjoy this tasty Japanese treat.

Indian Egg Curry with Potatoes

 I really love egg curry with potatoes.  Not only is it absolutely delicious--in fact, I think only buffat pork or mutton curry can compete--it is easy to make as well provided you have a blender or food processor.

• 4-6 hard boiled eggs
• 4 tbsps vegetable/ canola/ sunflower cooking oil
• 2 medium sized onion cut into quarters
• 3 medium sized tomatoes cut into quarters
• 2 green or red chillies
• 3 cloves garlic, crushed
• 1 inch of ginger, crushed
• 3-4 tablespoons curry powder
• 1 tsp garam masala
• Salt to taste
• 2 potatoes cut into 1" cubes (optional) or about 10 new potatoes

Preparation:

•  Remember you need to hard boil your eggs first.
• I always put the potatoes on to boil in a pot as I begin chopping the onions, garlic and ginger.  I boil them until about half done -they begin to be soft- and set to the side.
• Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Do not to add water while grinding, if possible.
• Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
• Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
• Now add 1.5 cups of warm water (I use the hot water from my potatoes) to this masala and bring to a boil on a medium flame.  You may need to add a little more water, but later you will really want this to reduce.
• If adding potatoes to the curry, add them now.
• Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
• Turn off the fire!  Serve hot with rice and a vegetable side dish with pappads.