Homemade Okonomiyaki

Okonomiyaki is sometimes called Japanese Pizza because it is round and contains different ingredients. Okonomi means “As you like” and Yaki means “grilled” so every Japanese family has their own Okonomiyaki recipe “as they like”. Some people put seafood, mochi, kimchee or even cheese on it. Create your own Okonomiyaki that suits your taste buds!

Japanese families usually cook Okonomiyaki on a Hot Plate or Teppanyaki Grill in the middle of the dining table much like Fondue. All the family members pitch in to prepare the meal and enjoy conversation while waiting for it to be steamed. :o)

Special Kitchen Tools

Hot plate - A large frying pan will work also.
Grater or Food Processors
Mixing Bowl - A large bowl works best.


Ingredients

Japanese Cabbage - 1/2 of a head, approx. 300g
Nagaimo (Chinese yam) or Yamaimo Powder - 1 package
Sakura-ebi (Sakura Shrimp) - 3 tablespoons
Okonomiyaki-ko (Okonomiyaki Flower) - 3/4 cup
Pork (Thin sliced pork loin) - 6 slices
Okonomi-sauce - Moderate Amount
Mayone-zu (Japanese Mayonnaise) - Moderate Amount
Katsuobushi (Dried bonito) - Moderate Amount
Ao-Nori (Green Seaweed Flakes) - Moderate Amount
Water or Milk - 160 cc (I use milk for a better flavour)
Eggs x 2
Vegetable Oil - 2 Tbsp (I recommend Light Olive Oil)

Prep

1. Chop the cabbage to 1/4 of the head, cut off the core and shred.

2. Peel a nagaimo (chinese yam) and grate. Wrap it with paper towel to prevent it from slipping. At Japanese Specialty store also sells a great product called Yamaimo powder which works as a substitute for this.

3. Pour Okonomiyaki powder and water or milk into a bowl and mix until the lumps disappear and it is smooth. (If necessary, use a whisk to avoid creating lumps while mixing.)

4. Put eggs, nagaimo, sakuraebi (Sakura Shrimp), cabbage and the Okonomiyaki powder mixture together and mix it gently from the bottom to soak it with air.

5. Spread vegetable oil (1 tablespoon) on the heated hot plate or frying pan. Pour in half of the mixture gently to make a round shape. Cook it at 350 degrees for about 3 minutes. Then, put three pieces of pork on the top, make sure to stretch them thin.

6. Flip over and close the lid to steam for about 5 minutes.

7. Open the lid, flip over one more time, close the lid and steam for another 2 minutes. It is done!

8. Mix Mayonaise and Okonomi Sauce and spread it on top. Sprinkle katsuobushi (dried bonito) and aonori (Green Seaweed lettuce) “as you like”.

Peanut Butter Filled Chocolate Cookies

Cookie Dough:

1 1/2 cup flour
1/2 cup unsweetened cocoa (I used Chatfields)
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Earth Balance margarine, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
Egg replacer equal to two eggs (I used Ener-G)

Cookie Filling:

3/4 cup peanut butter
3/4 confectioners sugar

In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg replacer; beat well. Stir in flour mixture until blended and set aside.

In a small bowl, (preferably a vintage Pyrex mixing bowl - I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into 30 one-inch balls.

For each cookie, with floured hands (I didn't do the flour and had no problems), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked. Cool on wire racks. Makes 30.

Notes: I made larger cookies and baked them for about 10 - 12 minutes.

Thai Fried Rice

Fried Rice

Base Recipe
4 cups cooked jasmine rice*
2 eggs
3-4 tablespoons peanut oil
6 cloves garlic, chopped
1/4-1/3 cup shallots, chopped (onions would work as well)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce

Additions for variation
2-3 tablespoons Thai roasted chili paste, nahm prik pao*
1 bunch of Thai basil
1/2 cup or more fresh vegetables (pea pods or mushrooms, etc.)
Cucumbers for garnish

*I cooked 2 1/3 cups of dried rice and 3 cups of water in a microwave rice cooker for 18 minutes. First, I washed and drained the rice 6 times in a bowl of water to remove the excess starch.
* I use homemade Thai roasted chili paste made from dried red peppers, garlic, shallots, oil, sugar, salt, soy sauce, and tamarind liquid.

1. Cook the rice. Remove lid and stir rice to cool and separate grains (you will get the best results if you divide the rice into two bowls to facilitate cooling). Let stand for about 5 minutes.
2. Break raw eggs into rice and stir to coat grains.
3. Heat oil in wok on high heat. Add garlic and shallots and fry until they begin to brown.
4. Add Thai roasted chili paste and basil and fry for a minute or two.
5. Add vegetables and fry for a couple of minutes.
6. Add rice in 3 or 4 batches, stirring to incorporate other ingredients.
7. Finally, add seasonings and mix well.
8. Serve immediately with cucumbers and more basil to garnish.

Mayan Chocolate Cupcakes

Bittersweet fudgey chocolate cupcakes with a double dose of cinnamon and three types of chiles, topped with spiced chocolate whipped cream and hand-molded spicy choclate hearts.

RECIPE:

Author Notes: Any kind of cinnamon and ancho powders are acceptable, but in the spirit of keeping with the Mayan theme of the recipe, Mexican-originated types are preferrable. If you can't find Vosges chocolates, any bar with cinnamon and chiles added to it will do. Choxie is another good brand to use for this recipe and can be readily found at Target. In a pinch you could use a normal chocolate bar but the spices and high cacao content of these bars help to add a huge depth of flavor to the cupcakes.

* Silicone cupcake tins are preferrable for this recipe... the batter tends to stick to papers when baked in them. Cupcakes can be placed in papers after baking and decorated as usual.

** If using patterned cupcake papers, bake the cupcakes in plain papers beforehand or double up on papers... the batter will bleed through the colors and dim them.

2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ancho chile powder
2 cups sugar
2 eggs
1/2 cup heavy cream
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup canola or veggie oil
1 cup water, divided
2 tablespoons coffee granules
1 stick butter
1 Vosges Red Fire chocolate bar
3 tablespoons unsweetened cocoa powder
1/3 cup cinnamon chips
1/3 cup semisweet chocolate chips

Dissolve or brew coffee granules in 1/2 cup of the water and let cool.

Chop chocolate bar into small pieces and heat with butter over double boiler or in microwave at 30-second-intervals just until melted and combined. Once melted, stir in cocoa powder, whisking out any lumps. Let cool.

Sift together flour, baking soda, cinnamon, and ancho powder in large bowl. In medium bowl, lightly whisk together sugar, eggs, heavy cream, vinegar, vanilla, oil, and remaining 1/2 cup water. Add wet mixture into dry mixture, and stir in melted chocolate mixture, just until combined. Fold in cinnamon chips and chocolate chips.

Fill cupcake or muffin tins no more than 2/3 of the way with batter. Bake at 350 degrees F for about 20 minutes or until toothpick inserted comes out clean. Batter will fall somewhat during baking, leaving a small concave area in the top of cupcakes for frosting or topping. Let cool completely before decorating.

Mayan Chocolate Frosting:

1 pint heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ancho chile powder
1/2 cup semisweet chocolate, melted and cooled
3 tablespoons sugar

Combine all ingredients and beat by hand or with a hand mixer on medium speed until light and fluffy and frosting will hold its shape once piped.

Keep frosted cupcakes in airtight container in refridgerator.