This dish has been haunting me on social media so much that I had to make it. Never had it before. So I don’t know if it’s right but this is damn good eats. As my husband says, “what is this witchcraft?”
1 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp sugar
1/4 cup Mountain Yam, peeled and grated to become a slime (just add the slime)
3/4 dashi (3/4 water and 1 tsp instant dashi powder)
1/4 tempura scraps (I made tempura shrimp the night before and then while the oil was hot, drizzled tempura batter to create pea sized pieces, drain on paper towel)
1 medium head of cabbage, shredded or sliced thin
8-10 thin slices of pork belly, cut in half lengthwise
Green onions, sliced
Mix dry ingredients. Then add mt yam slime and dashi. Mix well and then store covered in the fridge. I left my batter over night but could be used with an hour.
When ready to cook, take batter out of fridge. Add eggs and mix. In a super large bowl, add 1/3 cabbage and mix. Keep adding batches of cabbage until it looks like most of the batter coats the cabbage and there’s a bit more between the pieces. Add the corn.
Heat non-stick pan over med/low heat. Add a bit of veggie oil and 4 slices of the pork belly overlapping each other. Dollop approx 2-2.5 cups of the cabbage mixture on top. Flatten a little with the spatula and push the sides of the cabbage mixture on the sides to form a circle. Cook for 6 mins. It should be golden brown on the bottom. Slide onto a plate. Then invert the pan on top of the plate and flip the cake back into the pan with the pork belly side now up. Flatten and shape back into a circle. Cook for another 6 mins.
Transfer to a plate. Cook the remaining 5 cakes.
When ready to serve brush approx 2 TBSP of okonomiyaki sauce on top (pork side). Zigzag Mayo across top. Sprinkle aonori powder. Add green onions and top with a handful of bonito flakes.
There once was a restaurant we all loved and then it closed. For years we reminisced about their feta dip. Then, Covid hit and they started up a takeout biz outta their home. Tyrosalata was back and it’s damn good. They didn’t have any this week. So, I went ahead and tried my hand at it. And it’s nearly as good.
1 green bell pepper, cut in half, seeded and then cut 2 more times
1 cup feta, broken into small chunks
1/2 cup Greek yogurt, plain
1 tsp garlic salt
1/2 tsp chili powder
1 tsp lemon juice
Great olive oil for dressing
Heat on on med/high heat. Add neutral oil like avocado. Pop pepper slices/chunks into pan and fry until blackened but not too wilted.
Add cooked peppers to blender and blend until little pieces. Add yogurt, spices and lemon juice. Blend until it looks a little like salad dressing.
Add half the yogurt mixture to feta and mix until dip consistency (keep adding yogurt mixture to desired consistency). Also, try not to over mix because the feta pieces are really great.
Taste to see if you want to add salt (i did not need it). Drizzle some olive oil and serve with pita chips, pita wedges, crackers, or any veggies. This is great on sandwiches or with eggs.
Arugula micro greens or other peppery micro greens
Salt and pepper
Mix furikake with rice to your liking. Divide rice into 2 balls and smash to make a cake. Pan fry in neutral oil like avocado until golden on each side. They should be crunchy on the outside and soft on the inside. Set on a paper towel.
Poach both eggs.
Assemble benedict with rice cake on the bottom, egg (sprinkle with salt), shiso leaf, avocado, tuna and micro greens. Top with fresh cracked pepper. Serve with sriracha mayo on the side along with a vinegary side salad.
I love the roulette experience of eating these. You never know when you might get a spicy one. These are such an easy appetizer that can be done in less than 10 mins.
Fresh shishito peppers (~25)
Avocado oil or other neutral oil
Ranch dip, optional
Heat a cast iron skillet on med/high until water drops sizzle and evaporated quickly.
Toss peppers with oil to just coat.
In a single layer with sufficient space between each pepper, put peppers on hot skillet. Let sit 2-4 mins until brown and blistered. Turn and blister the other side. Note, it will get a little Smokey so keep your exhaust on.
Once blistered, you want the peppers to remain a little crunchy. So don’t over cook or they’ll get too soft and unpleasant. Remove from skillet and toss with salt and any other toppings of your choice. Serve with dipping sauce or plain.
I posted a poke recipe before and it’s great. This time, I tried making a version we recently had in Oahu called the CA roll poke. It’s the perfect combination of fresh and decadent. Make this and eat it over rice or salad.
1/2 lb sushi grade ahi tuna, diced into 1/2” chunks
1/4 cup kewpie mayo
3 TBSP Sriracha
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp freshly grated ginger
1-2 green onion, thinly sliced
1/4 hot house English cucumber, super thinly sliced
1 avocado, diced into 1/4” chunks
1-2 TBSP tobiko
Mix mayo, sriracha, soy sauce and sesame oil. Taste and adjust to your liking (it will mellow a bit).
Combine tuna, veggies and sauce. Do not over mix or you’ll have smashed tuna and the avocado pieces will disappear
Refrigerate for at least 20 mins or up to 1 day.
Serve with shiso leaf, pickled ginger, and furikake, over rice or salad and wasabi lotus chips on the side if you can find them.
Do you ever crave eggplant? One of my friends back in the 90’s told me it had addictive properties (like nicotine, or something). I believed her. Less so now but I definitely crave it often. This recipe is a good alternative to the dips and addition to veggie stews.
Adapted from justonecookbook.com
3-4 Japanese eggplant or 1 big one, sliced in half or quarters lengthwise
1 TBSP sesame oil
3 TBSP white miso
1 TBSP sugar
1 TBSP rice vinegar (mirin)
1 TBSP water
White sesame seeds
Green onion, cut into 1/4” rounds
Shiso leaves, julienne
Preheat oven to 425 degrees.
Heat water. Mix with sugar, miso and vinegar. Set aside.
Cut meat side of sliced eggplant diagonally about of a third of the way to the skin. turn and cut again on the diagonal creating a cross cross pattern in the flesh. Be careful not to cut too far into the meat. This is so the flavors can get into the eggplant. Not to create little pieces.
Soak the eggplant in water for 10 mins. Then remove, give a little squeeze and dry with a paper towel.
Brush with sesame oil and place cut side down on a parchment lined baking sheet.
Bake for 15 mins.
Remove from oven and change oven to broil. Turn eggplant over and coat meat side with miso glaze.
Broil for 5-15 mins until golden brown.
Sprinkle with green onions, sesame seeds, shiso leaf and nori. Serve with rice and an egg or as a side dish. So delish!!
I have been on a sriracha craze lately. I can’t get enough. And it’s crab season. So, why not make this delicious appetizer to share with friends and family? So decadent and it’s super good the next day with a fried egg.
Spicy Crab Dip
8 – 12 oz lump crab meat
4 cups cooked white rice
½ cup Japanese mayo
½ cup cream cheese
2 tbs sriracha
½ cup okonomiyaki sauce
¼ cup furikake
2 green onions, sliced
Snack seaweed sheets
Mix crab, mayo, cream cheese, & sriracha
In 9×13 dish, layer rice, furikake, & crab mix
Drizzle sriracha, mayo, & okonomiyaki sauce
Bake at 450F for 10 mins, broil for 3-5 mins
Top w/ green onions
Serve w/ roasted seaweed snack sheets, cucumbers, avocado and enjoy!
We had some seriously ripe bananas that luckily made it to the weekend. The girls made these muffins with the bananas and they’re delicious. the muffin is super simple but the crumble takes it to the top. It is now a favorite muffin.