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Why is it working
- The installation of Dashi to the pancake dough gives a shorter sound to the pancake.
- Cooking the Okonomiyaki in cooked pork fat gives the vessel a deep delicious taste.
My toddler loves pancakes. Vegetables? Not so much. Like many parents, I had to develop vegetables into my diet using creative methods. Sometimes a green smoothieOther times this is the Sauce folderand often it is some kind of pancakes like OkonomiyakA salty pancake that is popular on the streets of Osaka Japan.
Serious Eats / Kelsey Hansen
Okonomiyaki dough usually consists of chopped cabbage, hazelnuts, eggs, water or dashi and flour, although it may contain seafood such as squid, octopus, fish cakes or meat such as sliced, breeded pork and bacon. In order to eat my son for his vegetables, my husband and I often do Okonomiyaki -which means “how you want” in Japanese -they are in our fridge with any vegetables. Recently, we have used young spring carrots, inspired by the Okinomiyaki recipe from Des Moines, Iowa-based Test Kitchen colleague Emily Nienhaus.
Like the traditional Okonomiyaki, Emily dough calls for Dashi, with a dried mosque, Kombu and dried bonito flakes. Dashi is a basic component of Japanese cooking and brings salty brick to anything you use, including miso soupTo ohitashi (Blanched Greens) and fine egg pudding Chawan Mushi– In order to get the pancake a new layer of taste, Emily wrinkles a piece of pork and incorporates them into the dough and then uses the rendered fat to cook the okonomiyaki. Carrots replace traditional cabbage, giving pancakes sweet, earthy taste and crunching. It's an easy appetizer – and it's so delicious to persuade both young children and adults to eat vegetables.
Serious Eats / Kelsey Hansen
The recipe was developed by Emily Nienhaus; The header was written by Genevieve Yam.
Crispy, delicious carrot pancakes, Japanese road
Cooking method
(Keep on the screen awake)
For the sauce:
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1/4 cup (60 ml) ketchup
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2 tablespoon (30 ml) oyster
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2 tablespoon (30 ml) Worcestershire sauce
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1 1/2 tablespoon crystal sugar (3/4 ounce; 22 g)
For Okonomiyaki:
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6 ounce (170 g) leather abdomenCut into 1/2 inch pieces
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2–3 medium carrot (8 ounce; 226 g Total), mandolin or chopped julienned
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6 piggyCut it long longitudin and cut into 1 1/2 inch pieces
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1/4 cup (60 ml) bought or bought in shop Homemade dashi (See notes)
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1 large egg
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1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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1/2 cup universal flour (2 1/4 ounce; 64 g)
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Vegetable oilas needed
Serve:
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Japanese mayonnaisesuch as Kewpie
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Hairy (optional)
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Katsuobushi (Bonito flakes), optional
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For the sauce: In a small bowl, whisk ketchup, mussel sauce, worcershire sauce and sugar to connect; Set aside.
Serious Eats / Kelsey Hansen
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For Okinomiyaki: Add pork to a cold, 10 -inch non -adhesive or well -felt cast iron frying pan. Place on medium heat and cook until the pork is crisp and brown on all sides, and the fat is approx. It appears for 15 minutes. Remove from the fire. Remove pork with a slot spoon; Maintains dripping in the pan.
Serious Eats / Kelsey Hansen
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In a large bowl, combine the carrots, peanuts, dashi, eggs and salt. Stir in the flour, 1 tablespoon at a time until mixed. Add half of the cooked pork.
Serious Eats / Kelsey Hansen
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Heat the pan with a drip of medium heat until it glitter. Add 1/4 to the dough and use a shift or elastic spatula to a even layer. Cook, covered, sometimes shaking the pan until the lower crunchy and well brown, approx. 10 minutes; Adjust the heat if necessary to avoid burning.
Serious Eats / Kelsey Hansen
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If you keep the pancake in the pan with a spatula, a lid or plate, lower the excess fat into a small glass bowl. Cover the pan with a plate and carefully turn the pan to turn the pancake on the plate. Returning the dripping into the pan and set it to medium heat. (Use additional vegetable oil if necessary.) Slide the pancake back into the pan, cooked upwards. Cook with cooked until brown, approx. 5 minutes.
Serious Eats / Kelsey Hansen
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Remove the pancake from the pan. Sift sauce and mayonnaise on top of the pancake. Sprinkle with Furikake and Katuobushi if necessary.
Special equipment
10 -inch non -adhesive or cast iron pan, spatula, 10 -inch cover
Note
If you do not have a homemade or shop dashi, you can replace 1/4 cups (60 ml) water or 1/4 teaspoon instant dashi, such as Hondashi, 1/4 cups (60 ml). (If you use water, set the seasoning with additional salt if necessary.)
Make-Head and Storage
The remaining pancakes can be cooled in airtight container for up to 3 days. Fear in a microwave or air oven until it heats up.