Okonomilotes Recipes

OKONOMIYAKI

Okonomiyaki image

'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.

Provided by Sherbg

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 27m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup chopped cooked chicken
1 ½ cups thinly sliced napa cabbage
¼ cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
¾ cup all-purpose flour
¾ cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
¼ teaspoon toasted sesame oil

Steps:

In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 16.1 g, Cholesterol 111.6 mg, Fat 4.5 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 1.9 g

OKONOMIYAKI

Okonomiyaki image

Provided by Stephanie Izard

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 cups Okonomiyaki Flour Blend, recipe follows
1 1/2 cups water
4 large eggs
1 teaspoon salt
3 cups shredded cabbage
Oil, for cooking
4 ounces very thinly sliced pork belly (like bacon but not smoked)
4 large eggs
1/2 cup sweet-salty glaze, such as This Little Goat Went to Tokyo sauce
1/4 cup Japanese-style mayonnaise, such as Kewpie
2 cups Tempura Crunchies, recipe follows
1/4 cup fresh cilantro, roughly chopped
1/4 cup thinly sliced scallions
2 cups finely ground high gluten flour
1/2 cup sweet potato starch
2 tablespoons plus 1 1/2 teaspoons baking powder
1 1/2 teaspoons tablespoon nori powder
1 teaspoon guar gum
1 cup all-purpose flour
1 cup cornstarch
1 beer
Oil, for frying

Steps:

For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
Whisk together the flour, cornstarch and beer in a medium bowl.
Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

OKONOMILOTES

Okonomilotes image

Grilled corn is coated in a savory mix of mayonnaise, sour cream, Mexican cheese, and dried fish flakes for a unique finger-food treat. If desired, you can sprinkle on other toppings, such as shrimp flakes, ground-up hot Cheetos®, or chili powder. Fun fusion food between Mexican and Japanese cuisines. Serve with cut lime halves.

Provided by OtaJoy

Categories Corn Side Dishes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

6 ears corn, shucked with stems intact
½ cup Japanese mayonnaise
½ cup sour cream
1 teaspoon Mexican seasoning, or to taste
1 (12 ounce) package crumbled cotija cheese
6 tablespoons okonomiyaki sauce (such as OtaJoy®), or to taste
¼ cup aonori seaweed flakes, or to taste
1 tablespoon bonito flakes, or to taste
1 lime, juiced

Steps:

Heat a large grill pan over medium-high heat.
Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended.
Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool.
Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.

Nutrition Facts : Calories 490.5 calories, Carbohydrate 28.4 g, Cholesterol 74.9 mg, Fat 36.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 15.6 g, Sodium 1123.2 mg, Sugar 9.3 g

OKONOMILOTES

Okonomilotes image

Grilled corn is coated in a savory mix of mayonnaise, sour cream, Mexican cheese, and dried fish flakes for a unique finger-food treat. If desired, you can sprinkle on other toppings, such as shrimp flakes, ground-up hot Cheetos®, or chili powder. Fun fusion food between Mexican and Japanese cuisines. Serve with cut lime halves.

Provided by OtaJoy

Categories Corn Side Dishes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

6 ears corn, shucked with stems intact
½ cup Japanese mayonnaise
½ cup sour cream
1 teaspoon Mexican seasoning, or to taste
1 (12 ounce) package crumbled cotija cheese
6 tablespoons okonomiyaki sauce (such as OtaJoy®), or to taste
¼ cup aonori seaweed flakes, or to taste
1 tablespoon bonito flakes, or to taste
1 lime, juiced

Steps:

Heat a large grill pan over medium-high heat.
Combine mayonnaise, sour cream, lime juice, and Mexican seasoning in a bowl and stir until blended.
Grill corn in the preheated grill pan until warm yellow in color and grill marks form, turning every 2 to 3 minutes, about 6 minutes total. Set aside to cool.
Use a pastry brush to coat grilled corn with the mayonnaise mixture. Sprinkle cotija cheese on the corn, rotating to cover all sides. Drizzle okonomiyaki sauce evenly over corn. Sprinkle aonori flakes on top and add bonito flakes.

Nutrition Facts : Calories 490.5 calories, Carbohydrate 28.4 g, Cholesterol 74.9 mg, Fat 36.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 15.6 g, Sodium 1123.2 mg, Sugar 9.3 g

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