July 4, 2019
Hi. I’s Dave again. I figured I’d share a recipe that Dorothy dared me to perfect while she was gone, okonomiyaki.
Now, I’ve made okonomiyaki before, but there’s always been something just a little bit off about it. So this time I was determined to do it right. But then, when I went to knock around the cupboard, I discovered I was out of dashi. And soy sauce. And a few other ingredients. So I figured, what the hell, let’s just half-ass it with everything that’s lying around, right? And it turned out okay! So here’s a quick recipe.
Lazy Man’s Okonomiyaki (makes 4 servings)
- 4 slices of bacon, cut in half
- 1/2 cup water
- 1 tablespoon red miso paste
- 1/2 tablespoon oyster sauce
- a few drops of fish sauce
- 10 ounce package shredded cabbage for angel hair slaw
- 1/2 cup shredded carrot
- 3 scallions, diced fine
- 2 eggs
- 1 1/2 teaspoon Bragg’s amino acids
- 2.6 ounce package of flaked tuna
- 5 gram package dried katsuoboshi
Put four half-slices of bacon in an egg pan on low heat.
While those are cooking, put the water, red miso paste, and oyster sauce and fish sauce into a mixer and whisk them together. Once the mixture is pretty well incorporated added the vegetables, eggs, and aminos. Then the tuna and katsuoboshi. Keep mixing, scraping the sides occasionally, until you have a nice gloppy batter.
Once your bacon is done on one side, flip it over and let it go for a while. When you think it’s about three quarters of the way done, crank the heat up to medium-high and then cover the bacon with about a quarter of your batter. Cook for five minutes. Then flip and cook for five minutes on the other side.
Voila! You’re done. Top with some Bulldog tonkatsu sauce and Kewpie mayonnaise and call it day.