Was spending the weekend at my sis’s place and decided to put my latest recipes to test. First I cooked Okonomiyaki in the morning intending to have it as lunch and pack the remaining as my lunch next day. I was surprised when both Ry and Lyn ate one each as breakfast and didn’t complain about it. So in the end, I only have one left for next day lunch. Ry and Lyn are known to be fussy eaters and so when they ate up all the two pancakes, it had to mean something. Anyway, in the evening, I cooked Kaisen Chahan (Seafood Fried Rice) and the sauce that I had made intending to make Sukiyaki (Sliced Beef with Vegetables in Soy-based Soup) ended up as the soup base for steamboat.
Nissin Low Glutton Flour (Wheat Flour) and Nissin Tempura Flour
Takara Mirin and Yamasa Soyu
Okonomiyaki - Japanese Pancake
(Low Glutton Flour, Tempura Flour, Cabbage, Ham, Prawns, Mayonnaise, Plum Sauce and Bonito Flakes)
Ingredients:
100g tempura flour
150g low glutton flour400ml water
10ml cooking oil
20g cabbage, sliced
20ml tonkatsu sauce
20ml mayonnaise
Some dried shaved bonito
2 pieces prawns
1 slice ham
Method:
1. Mix the tempura flour, low glutton flour and water together
2. Heat up the frying pan with oil and pour half of the mixture into the pan
3. Lower the heat and add prawns, ham and cabbage
4. Pan fried till cooked and golden brown
5. Place it on a plate and spread the top with tonkatsu sauce, mayonnaise and dried shaved bonito
Kaisen Chahan - Seafood Fried Rice
(Japanese Rice, Eggs, Carrot, Prawns, Ham, Garlic, Black Pepper, Salt, Soyu, Butter and Cooking Sake)
Ingredients:
10ml cooking oil
10g chopped garlic1 egg
1 carrot, diced
2 pieces prawns
1 slice ham
120g japanese rice (cooked)
10g butter
A dash of salt and black pepper
8ml dark soyu
10ml cooking sake
Method:
1. Heat up frying pan with cooking oil
2. Add garlic to fry till fragrant
3. Add beaten egg and fry
4. Add carrot, prawns, ham and japanese rice
5. Add salt, black pepper, dark soyu, cooking sake and butter
6. Adjust to high heat and stir-fry till fragrant
