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Ingredients:
1 cup Okonomiyaki Flour
3/4 cup water
2 eggs
Cooking Oil
2 cups (or more) shredded cabbage
1 cup shredded carrot
2 cups meat (I use shrimp and crab meat)
2 packages of Yaki Soba (you can use wet yaki soba instead of the dry instant one)
Toppings:
Japanese Mayo
Okonomi Sauce
Seaweed Flakes
Katsuo Flakes
Direction:
- Mix flour, egg, and water till everything dissolves
- Pan fry cabbage and carrot till tender and mix with the flour mixture
- Pan fry meat till cooked and mix with the flour mixture
- Follow direction in the package to cook the Yaki Soba
- Stir fry Yaki Soba and add a bit water to avoid this from drying
- When done, add the seasoning that comes with the package
- Lay flat the yaki soba on the pan and add the mixture to cover it
- Flip when it's done on one side
- Remove from heat and cut up when it's done
- Put the seaweed flakes and katsuo flakes on top of okonomiyaki
- Add mayo and okonomi sauce to finish
Ingredients:
1 lbs salmon
3 cm ginger, diagonally sliced
1 tbs oil
1 clove garlic, minced
1/4 medium onion, minced
2 tbs Japanese mayo
1 tsp tomato sauce
1 tbs lemon juice or 3-4 Kaffir lime leaves
1/2 tsp ground black pepper
1 tsp salt
Garnish:
1 tomato, cubed
1 tbs cilantro, minced
1/2 tbs lemon juice
Direction:
- Marinade for 30 minute
- Preheat oven 350 F
- Bake for 20 minutes
- Serve with garnishes
Ingredients:
1 lbs salmon
3 cloves garlic, thinly sliced
3-4 Kaffir lime leaves (daun jeruk purut)
1 tsp soy sauce
1 tsp sesame oil
3 cm ginger, minced
Sauce:
1/2 tsp Lime juice
1 tbs Soy sauce
1 tbs Sweet soy sauce
Chili peppers, thinly sliced
Direction:
- Marinade for 30 minutes
- Steam for 20 minutes till cooked
- Serve with sauce
6-8 Servings
Dipping Sauce
Ingredients:
2 tbs soy sauce
1 or 2 tbs vinegar
Fish Fillets
Ingredients:
400 gr (.88 lbs) white meat fish fillets (Maangchi uses Cod Fillets; I use Turbot Sole Fillets)
1 cup flour
1 tbs olive oil
2 cloves of garlics, minced
Salt
1 pinch of ground black pepper
1 green onion, chopped
2 eggs, beaten
1 red chili pepper, chopped
Directions:
- Rinse fillets in cold water and gently dry them using a paper towel
- Slice diagonally to make thin slices and put them in a bowl
- Sprinkle salt, garlic, and black pepper
- Mix with hands
- Pour flour and mix in the fillets until they are lightly breaded
- Put a pinch of salt, green onion, and red chili pepper into the beaten eggs
- Heat pan over medium high heat
- Add olive oil
- Piece by piece, dip the breaded fillets into the beaten eggs
- Place them into the heated pan
- Lower the heat to medium and cook till golden brown
- Turn them over using spatula or spoon
- Add more oil if needed
- Serve with dipping sauce
2-4 Servings
Broth
Ingredients:
12 dried anchovies (without intestines)
1/3 cup of dried kelp
1/4 onion, cut in big pieces
5 cloves of garlic, peeled but not minced (in whole)
3 shiitake mushrooms (whole)
Direction:
- Pour 5 cups of water into a pot and add 12 dried anchovies
- Add onion, kelp, shiitake mushrooms, and garlics
- Boil over high heat for 10 minutes and lower the heat to low medium for another 20 minutes
- Set aside the stock and take out the mushrooms
- Chop mushrooms in little pieces and set aside
Soondubu Jjigae
Ingredients:
100 grams (.22 lbs) of beef or pork, chopped
1 cup frozen mixed seafood
3 shrimp cut into small pieces
2 green onions, chopped
1 green chili pepper
2-5 tbs hot pepper flakes
2 tubes of soft tofu
2 tbs fish sauce
2 eggs
2 tsp olive oil
Sesame oil
Directions:
- Heat ceramic pot or just a regular pot on the stove
- Put olive oil
- Stir fry beef or pork
- Add mushroom, stir fry
- Add hot pepper flakes and keep stirring for another 1 minute
- Pour broth
- Add mixed seafood and shrimp
- Add fish sauce
- Put soft tofu and break them with spoon in the pot
- When it boils, add green onion and chili pepper
- Crack eggs and drizzle some sesame oil before serving
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