Bigjohnsoystermotoyaki Recipes

THE BIG WINOOSKI

The Big Winooski image

Provided by Food Network

Categories dessert

Time 55m

Yield 12 cookies

Number Of Ingredients 12

Ingredients

1/2 cup (40 grams) Dutch-process cocoa powder (like Cacao Barry Extra Brute)
1/4 cup (30 grams) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 large eggs, at room temperature
1/2 cup (110 grams) light brown sugar, packed
2 tablespoons honey
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
3 tablespoons unsalted butter
10 ounces (280 grams) bittersweet chocolate (like Callebaut 60/40), finely chopped
1 cup (170 grams) bittersweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two sheet pans with parchment paper.
In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.
Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted.
Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you'll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips.
If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour.
Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a "sheen" but they will no longer be shiny), 10 to 12 minutes.

JAPANESE SUKIYAKI

Japanese Sukiyaki image

The Japanese traditionally set each ingredient individually in one common pot or serving bowl. Each diner creates their own bowl of meat, vegetables, and noodles. This is my take on a flavorful, favorite, beautiful Japanese dish that we love. I do not add the traditional tofu, but feel free to add 8 ounces of fried tofu cubes.

Provided by Cathy Myers

Categories World Cuisine Recipes Asian Japanese

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

12 ounces udon noodles
1 tablespoon peanut oil
1 pound beef, thinly sliced
6 tablespoons white sugar
6 tablespoons soy sauce
4 tablespoons sake
4 tablespoons dry white wine
½ teaspoon ground white pepper
1 small head napa cabbage, cut into 2-inch pieces
1 ½ cups chopped celery, 2-inch long pieces
16 shiitake mushrooms, sliced
6 scallions, cut diagonally into 1-inch pieces

Steps:

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 82.3 g, Cholesterol 48.9 mg, Fat 11.4 g, Fiber 4.4 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 1969 mg, Sugar 24.5 g

HIROSHIMA OKONOMIYAKI RECIPE BY TASTY

Hiroshima Okonomiyaki Recipe by Tasty image

Here's what you need: oil, bonito powder, cabbage, bean sprout, tempura bit, scallions, pork belly, yakisoba noodle, egg, flour, water, mirin, okonomi sauce, mayonnaise, nori flake, bonito flakes, okonomi spatula

Provided by Spencer Kombol

Categories Dinner

Yield 2 servings

Number Of Ingredients 17

Ingredients

oil
1 teaspoon bonito powder, to taste
⅔ cup cabbage, julienned
¼ cup bean sprout
tempura bit, to taste
1 tablespoon scallions, finely sliced
4 slices pork belly, thinly sliced
1 package yakisoba noodle
1 egg
½ cup flour
⅔ cup water
1 teaspoon mirin
okonomi sauce
mayonnaise
nori flake
2 tablespoons bonito flakes
okonomi spatula

Steps:

Combine the flour, water, and mirin in a bowl and whisk until combined.
Brush oil on an electric griddle heated to 350˚F (180℃).
Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
Top with 4 slices of pork belly and drizzle a little batter on top.
Gently flip the pancake using two okonomiyaki spatulas, and press down.
Add oil to the griddle and add the yakisoba noodles.
Drizzle with okonomi sauce and stir to coat all the noodles.
Put cooked pancake with the cabbage on the noodles.
Crack an egg on the griddle and scramble with the okonomi spatulas.
Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
Drizzle with mayonnaise, nori flakes, and bonito flakes.
Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
Enjoy!

Nutrition Facts : Calories 1119 calories, Carbohydrate 173 grams, Fat 28 grams, Fiber 12 grams, Protein 35 grams, Sugar 22 grams

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