Cabbage and Yuba Okonomiyaki
Source: George Meza, Onsen
Recipe Type: Entrees | Seasons: Spring
This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2019.
Serves 4
INGREDIENTS
Pickled Carrots
1 cup apple cider vinegar
1 cup water
½ cup granulated sugar
4 tablespoons kosher salt
¼ cup julienned carrot – about 1 small or ½ medium carrot
Okonomiyaki sauce
2 tablespoons granulated sugar
1 cup hoisin sauce
¼ cup soy sauce
1 dash Worcestershire sauce
Okonomiyaki
2 eggs
¼ pound braised pork belly or 3 slices bacon, chopped
½ large head green cabbage, sliced thinly
4 ounces yuba, sliced into ½ inch wide strips
2 pinches salt
¼ cup Mochiko rice flour
¼ cup pickled julienned carrots (or pickled ginger slices)
2 teaspoons neutral cooking oil, for cooking
Garnish
Japanese mayonnaise
1 tablespoon bonito flakes
½ teaspoon nori powder
¼ cup sliced scallion
1 hard boiled egg, peeled and chopped
PREPARATION
To prepare pickled carrot: Bring vinegar, water, sugar, and salt to a simmer over medium-high heat in a non-reactive saucepan. Set aside. Place julienned carrot in a heat-proof bowl and add pickling liquid. Set aside until carrots have cooled to room temperature.
To prepare sauce: Mix all ingredients together in a small bowl. Transfer to a squeeze bottle if you have it. Set aside.
To prepare okonomiyaki: Mix all ingredients except oil together in a large bowl and set aside. Preheat an 8 or 9 inch non-stick pan over medium heat. Add oil. Once hot, pour mixture into pan and cook for about 3 minutes, lowering heat if it starts to brown too quickly. Cook until golden brown. Flip over and cook for another 3 minutes or so, until golden brown.
To serve: Transfer okonomiyaki to plate. Add sauce and desired garnishes. Serve immediately.
