Okonomiyaki

Okonomiyaki is a savory Japanese pancake made with a variety of ingredients. There are a few key ingredients that must be used in the recipe, but you can pretty much add anything you like (i.e. different types of meat) to it. Hence, the word okonomi, meaning what you like. It is really easy and inexpensive to make, and great for parties. In the past, I've read about people making pizza for parties but if you're tired of that idea, this would be a great alternative. Like pizza, everyone can make their own okonomiyaki with their choice of fixings. Serve this alongside some ice cold Sapporo and you're all set! Itadakimasu!

I learned this recipe from my mother-in-law and I've made it again at home to test it out. It turned out great and I hope you will give this a shot! :)

Okonomiyaki Ingredients:
Yields approximately 4 servings
1/2 cup grated nagaimo (yam- click link for a picture)
5 eggs
1/2 cup dashi/water
1 cup okonomiyaki flour
3 cups shredded cabbage
1/2 cup chopped green onion
1/4 cup pickled ginger

1 cup chopped shrimp/squid

Vegetable oil

Thinly sliced pork
Japanese style mayonaise (click link for picture)
Okonomi sauce (click link for picture)
Dried seaweed powder (click link for picture)
Dried bonito flakes (click link for picture)


Side note: All of the ingredients stated above can be purchased at a Japanese grocery store.


Instructions:
1. Peel skin off the nagaimo and grate. When grated, the nagaimo will turn into a thick pastey texture that resembles glue.

2. Whisk the grated nagaimo, 1 egg, dashi/water and okonomiyaki flour together. If the batter is too thick, add more liquid (dashi/water). And if the batter is too thin, simply add more okonomiyaki flour.

Okonomiyaki flour

The consistency of the batter should be thick and fall back into the bowl like lava. 

3. Add shredded cabbage, green onion and ginger. If using shrimp, peel and devein the shrimp. Chop both shrimp and squid, if using either or both into bite size pieces and add to the batter. Mix well.

I used an electric griddle to make the okonomiyaki. You can also cook the pancake using a non-stick pan over medium-high heat. I got my griddle from Zojirushi.

4. Damp a paper towel with vegetable oil and lightly coat the pan. I set the pan at medium-high heat.

5. Scoop about 1 cup of okonomiyaki batter onto the pan. Then, lay thinly sliced pork on top of pancake. Let the pancake cook for about 4-5 minutes.

6. Flip the pancake over and let the other side cook for about 1 minute. After you flipped over the pancake, crack open an egg for each okonomiyaki that you have made.

7. Break the yolk slightly with the spatula and place the pancake, with the pork side down, on top of the egg.

8. Allow the pancake to cook fully, another 5-7 minutes.

9. Top the cooked okonomiyaki with mayonnaise, okonomi sauce, dried seaweed powder and fine bonito flakes.

Enjoy!

A Princess Tea Party

Over the weekend, we threw an intimate tea party for a very special 3 year old. Because she absolutely loves Cinderella, it is only fitting that we do a blue and white theme party with "Princess" accents.

We decided to focus more on the colors, rather than going all out with Cinderella party products. Everything was purchased from Party City.

We had (from top left) smoked salmon sandwiches (recipe below), ham and cheese sandwiches, chicken salad sandwiches, shortbread cookies and earl grey macarons with tea. 

I guess some other princesses decided to join the party too.

I've made these smoked salmon sandwiches many times and it has always been a big hit with both the adults and kids. So, I decided to make them again for this tea party.

Recipe for smoked salmon sandwich:

1 stick butter, softened

2 sprigs green onion, chopped

1/4 cup chopped parsley

Salt and pepper

1 loaf honey whole wheat bread

Smoked salmon (about 2 4oz packages)

2 cups thinly sliced cucumber

Instructions:
1) To make the compound butter, leave the stick of butter to soften at room temperature. This usually takes a few hours after you take them out of the refrigerator. However, if you're like me and forgot to prepare ahead of time, simply put the stick of butter in the microwave and heat it at 5 seconds intervals until it softens.
2) Add chopped green onion, parsley, salt and pepper to the softened butter. You can use the mixer with a paddle attachment to mix or the back of a wooden spoon to gently combine the mixture. Because the smoked salmon has already been seasoned, use salt sparingly. You do not want an overly salty sandwich.
3) Spread the compound butter on both sides of the bread. Add smoked salmon and cucumber.
4) Trim the sides off and cut the sandwiches diagonally into four mini triangles.

Side note:
Compound butter is simply butter with supplementary ingredients - generally herbs or spices. You can also use this compound butter to flavor a simple pan seared fish (I love it with Salmon) or scallops.

I used this shortbread recipe for the princess dress and slipper cookies. I got the cookie cutters at Sur La Table for a dollar each. The dress and slipper cookies are adorned with dragees in different sizes and color, and decorated in white and blue royal icing.

Earl Grey Macaron.

I made a batch of earl grey macarons that I've brushed with light blue food coloring to match the theme of the party. To add color to your macarons, simply mix a few drops of food coloring with water. Then, lightly brush the top of the macarons and let them dry.

Happy birthday sweet Shi-wa-wa! :) And special thanks to Jessica for hosting and the rest of the aunties who helped out too!

A Lemon Inspired meal

I guess nothing screams spring like lemons. This wonderful fruit is vibrant, acidic and versatile. You can use lemons for savory dishes or desserts, hot or cold, heck it's even used as a cleansing tonic. To welcome spring, I decided to create a meal using this flavorful fruit. On the menu is a shrimp, peas and corn orzo, oven-roasted dover sole and lemon cupcakes.

The oven roasted fish was inspired by a dish Ina Garten had made. In her recipe, Ina used swordfish and a sauce that is similar in taste to tartar sauce. I am not a giant fan of swordfish because the meat is a little tough. I wanted something flakey and soft, and that I can prepare and cook quickly. So, I decided on sole. Also, I love the combination of herbs with seafood. Rather than using tartar sauce, I decided to make a herb sauce that would brighten up this dish and give it a fresh flavor.

Ingredients:

10 pieces of sole (you can use any fish of your choice though another good one is cod)

A bunch of Basil leaves plus 1/4 cup chopped basil (enough for fish and sauce)

1/2 cup mayonnaise

3 garlic cloves

2 tablespoons chopped onion

2 tablespoons cilantro

1 sprig green onion

2 lemons

Salt and pepper

1. Preheat oven to 400 degrees F. 

2. Place a piece of basil inside each fillet and roll the fish to seal it. Place the fish on an oven proof baking dish. 

3. Combine the 1/4 cup chopped basil leaves, mayonnaise, garlic, onion, cilantro, green onion and juice of 2 lemons in a food processor. Season with salt and pepper, then pulse to combine. 

4. Spread 3/4 of the sauce over the fish. Reserve the rest to pour over the finished dish. If prepping this dish in advance, keep the fish and sauce separated in the refrigerator until you are ready to use. Spread the sauce right before you place them in the preheated oven.

5. Bake the fish at 400 degrees F for 18 minutes. Then, switch to broil and cook for another 2 minutes. The cooked fish should be firm to the touch and slightly browned on top. Depending on the thickness and choice of fish, adjust the cooking time accordingly. 

Oven roasted dover sole with herb dressing.

Over the weekend, we had dinner at Osteria La Buca in Los Angeles. It came highly recommended by a friend and the family decided to check it out. It was a very satisfying and enjoyable meal. There was one dish that I particularly enjoyed that night- agnolotti with tiger shrimp and peas. Inspired, I came up with my version of pasta with tiger shrimp and peas. 

Shrimp, peas and corn orzo.

Ingredients:

1 cup peas (I used frozen peas and corn)

1 cup corn

16 oz orzo

1 lb peeled and deveined shrimp

Paprika powder

Salt and pepper

Olive Oil

4 lemons

2 tablespoons chopped mint

2 tablespoons chopped parsley

1. In a pot of boiling water seasoned with salt, blanch the peas and corn for 30 seconds. Remove from pot and set aside. 

2. Prepare orzo according to the instructions on the packaging. I cooked the orzo in the same pot that I had previously used to blanch the vegetables. That way, you don't have to wash another pot. 

3. Season the shrimp with paprika, salt and pepper, one tablespoon of olive oil and the juice of one lemon. 

4. Set the oven to "broil" and place the shrimp on the top rack of the oven. The shrimp will cook quickly, about 8-10 minutes. Since all ovens are different, check the shrimp from time to time. When it turns pink and is firm to the touch, it is cooked and can be removed from the oven.

 5. While the orzo and shrimp are cooking, prepare the lemon vinaigrette. Whisk equal amounts of lemon juice and olive oil together. I used the juice of three lemons. Season with salt and pepper to taste. 

6. When the orzo is done, drain the liquid and combine the orzo, peas and corn in a nice serving bowl. Toss together with the shrimp, chopped mint and parsley, and vinaigrette. The warm orzo will soak up the lemon vinaigrette. I also added some liquid from the cooked shrimp into the orzo to add more flavor. If your orzo seems dry, simply prepare more lemon vinaigrette. 

Although you can make the fish and orzo on separate occasions, the combination of these two dishes work very well together. I think each dish helps enhance the flavor of the other and it brings on a very light and refreshing taste. 

For dessert, I made lemon cupcakes with cream cheese frosting. I used a regular vanilla cupcakes recipe but added some lemon juice for flavor. In conjunction with Easter, I decorated the cupcakes with Easter chocolate eggs and edible green grass. Voila. 

Lemon Cupcake.

Shortbread cookies

I love the taste and texture of shortbread cookies. They are crisp on the outside but buttery and crumbly on the inside. Shortbread is a classic Scottish dessert that consists mainly of the following three ingredients: sugar, butter and flour. While I was researching other shortbread recipes, I noticed that some called for rice or cornflour and shortening. This gives a different texture to the cookie - crispier or softer depending on the type of flour and amounts used. But if you know me, I like to keep things simple and classic, which is why my shortbread recipe is made with those top three ingredients and vanilla, of course.

The shortbread recipe is adapted from Claire Clark, the former pastry chef at Thomas Keller's famous French Laundry. When we visited The French Laundry a couple years ago, we got a bag of shortbread cookies as favors after the meal. Those were the best shortbread cookies I have ever had and when I found her pastry cookbook, I was ecstatic. Obviously, the shortbread cookies were the first thing I made from that book. Claire's recipe was actually from her mother. I personally love recipes that are passed down from generation to generation. It brings a sense of nostalgia and tradition to the people making and those enjoying them. In her book and at the French Laundry, she cut her shortbread into oblong shapes, which looks more traditional. Because I wanted to make shaped cookies from the shortbread, I altered some steps in her recipe.

1. Preheat oven to 350 degrees F or 180 degrees C.
2. Cream the butter, sugar and flour until it resembles a coarse meal. You can use your hands to rub the butter into the dry ingredients. I just think it's a lot easier to use a mixer.
3. Add vanilla and continue to beat the batter to mix.

4. The dough will look and feel crumbly, but don't worry it will come together. Shape the dough into a ball and flatten it. Roll the dough to about 1/4 inch thick and cut with your favorite cookie cutter.

5. Chill the cut cookies in the refrigerator for 20 minutes. This will help retain it's shape when it is baked in the oven.

 6. Bake them in a preheated oven for 15 minutes, then turn the baking sheet around and continue baking for another 10 minutes, or until the shortbread is golden brown. One way to tell that your shortbread is done is by looking at the edges of the cookie. It will be slightly brown and crisp. Remove from oven and let cool completely before icing. If you decide not to ice the shortbread, simply dust some granulated sugar on top of the cookie when they come out of the oven. Let cool and serve. They are equally delicious at this stage.

Recipe for shortbread:
It is best if you weigh the recipe, but if you don't have a weighing scale, I've converted the measurement to 'cups'. This recipe yields about 40 cookies, depending on the size.
337.5g or 2 2/3 cups of plain flour 
112.5g or 2/3 + 1/4 cup granulated sugar
225g or 2 sticks of butter at room temperature
1 tbsp of vanilla
granulated sugar for dusting

If you decide to ice the cookies, here's how I did it. But first, a low down on a couple types of icing.

Piping icing:

The consistency for piping icing is similar to toothpaste. Because you are using this for outlines, you want it to flow easily, in a straight-line without breaking or cracking. You want to make sure that it is not too thin (watery) that it is hard to draw outlines on the cookie (it will drip off the sides of the cookie). 

Flood icing:

Once the outline dries, you want to "flood" the inside of the cookie with a thinner icing. Simply add water to the basic royal icing to thin it out. When you lift the beater up, it should flow back into the pool of icing slowly, like a stream. 

Recipe for Icing:

2 egg whites (you can also use pasteurized egg whites)

2 tsp lemon juice

About 3 cups of powdered sugar. You may need more if the icing is too wet.

Water, as necessary

Beat the egg whites and lemon juice together for a few seconds. Then add the powdered sugar, a tablespoon at a time until you reach the appropriate icing consistency. I started off by making the flood icing first. That way, I can divide the mixture when the flood icing is done and leave the rest to make the piping icing by adding more powdered sugar. The color of the icing is glossy and white. Add colors, if desired. I used yellow and white for the shortbread cookies.

Pipe an outline around the border of the cookie and let dry.

Once the outline dries, "flood" the inside of the cookie with thinner icing. I spread the icing, making sure I cover the entire cookie with the back of a spoon. You can also use a toothpick. Sometimes, air bubbles will form, so just use a toothpick to poke the air bubble. The 'flood' icing is made by simply adding water to 'piping icing', a teaspoon at a time. If you had accidentally added too much water, don't worry. You can thicken it by adding more powdered sugar, till you reach the right consistency.

Once the icing dries, I piped a border around the cookie again and the buds in the middle. Let dry.

Shortbread Flower cookies. 

I packaged my cookie with some edible green apple candy 'grass' that I bought from Target in a glassine bag and topped it with a ribbon.

Happy Spring!

Pastry Cream Recipe

Recipe for standard pastry cream

Makes 1 cup
1 cup whole milk
3 egg yolks
1/3 cup sugar
1 and 1/2 tbsp corn starch
1 tsp vanilla
1tsp Grand Marnier (or any other orange flavored liquor)
Heavy cream, if necessary

Step 1: Whisk the egg yolks and sugar until the mixture turns pale yellow and is extremely thick, about 3 minutes. Then, add the corn starch and continue whisking until fully incorporated. The mixture should fall slowly, back into the mixing bowl.

Step 2: While whisking the eggs, heat the milk in a sauce pan over medium-low heat. Do not let the milk boil.

Step 3: Carefully pour the warmed milk into the egg mixture. Be careful not to pour the milk too quickly or you will end up with pieces of scrambled eggs in your mixture.

Step 4: Once all the milk has been combined, pour the mixture back into the sauce pan.

Step 5: Over medium-low heat slowly whisk the mixture until it comes together and becomes thick, about 7 minutes. Make sure you continue to whisk throughout this process.

Step 6: Once the mixture comes together, pass it through a fine sieve. Then add the flavorings - vanilla and grand marnier. If you feel that your pastry cream is too thick, thin it out with some heavy cream, one teaspoon at a time.

Step 7: Refrigerate the pastry cream until you are ready to use. Place a piece of plastic wrap directly on top of the pastry cream to avoid having a layer (skin) from forming on top.