Okonomiyaki

Okonomiyaki is a popular dish in Japan. It consists of a batter made of flour, eggs, cabbage and green onions and other ingredients of your choice. The name means "as you like it" or "what you want" in Japanese.

Ingredients

• 1 cup all-purpose flour (or yam flour if you can get it)
• 1 cup water (or stock)
• 2 eggs
• 3/4 cup cabbage, finely sliced into strips (2" long by 1/4" wide)
• 2-3 green onions, chopped into 1/4" rounds (use white part and freshest bit of green part)
• 1/4 cup mozzarella cheese (optional; other cheese may be substituted)
• 10 small slices of chicken, bacon or beef (your choice)

Toppings:

• okonomiyaki sauce (sold at Japanese markets)
• dried bonito flakes
• powdered nori (seaweed)

Directions

1. Mix flour, water and eggs until smooth (about 25-30 strokes with a spoon or whisk; do not overmix.)
2. Gently fold in cabbage, green onions and cheese.
3. Heat a griddle or non-stick frying pan over medium heat. When pan is hot, add 1 tablespoon oil.
4. Add 1/3 cup of batter and flatten slightly. Fry for 2-3 minutes.
5. When pancake is golden brown on bottom, add toppings (chicken, bacon or beef, or other topping of your choice), and press into the batter slightly.Turn the pancake and fry for five minutes or until golden brown on other side.
6. Turn once more and fry topping side up for another minute.

To serve, place the okonomiyaki on a plate, top with bottled sauce, nori, and or bonito flakes. Enjoy!

Oyakodon

Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish.

Ingredients

• 1/4 Cup chicken breasts
• 1/2 Cup chicken broth
• 4 Shiitake mushrooms, soaked
• 1 Onion
• 1 Carrot
• 4 tbsp Soy sauce
• 2 tbsp Sugar
• 1/4 Cup green onions, chopped
• 4 Eggs, beaten
• Salt, according to taste

Directions

1. Cut the chicken and mushroom into strips, and slice the onion.
2. Heat oil in a pan and fry the onions and chicken until the meat is tender.
3. Add the chicken broth and cook on low heat.
4. Now add the carrots and mushroom, and a cook for a few more minutes, stirring.
5. Add soy sauce, salt and sugar and pour the beaten eggs into the chicken mixture.
6. Continue cooking on low heat until the eggs are cooked.

Tamagoyaki

Tamagoyaki 卵焼き (also called tamago or dashimaki, literally grilled egg) is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyakinabe. In some recipes sake is used. It is served as a Japanese breakfast dish, and often included in bento boxes as well as being a popular sushi topping. There are several types of tamagoyaki, both sweet and savory.

Ingredients

• 3 eggs
• 3/8 cup dashi (japanese fish soup)
• 1 tbsp mirin (sweet sake) or normal sake (depends on your sweetness preference) *if you dont have sake substitutewith sweet wine
• 1/2 tsp salt
• 1/2 tbps light-colored soy sauce

Directions

1. Put the eggs into a bowl and add the light-colored soy sauce, salt and mirin.
2. Beat the eggs. When its mixed well enough, add dashi stock to it and mix lightly. (if you mix too much, the dashi stock will lose its flavor)
3. Strain the egg through a sieve. This is the point where you could make the egg look good.
4. Heat a frying pan on medium heat. *Preferably, use a square tamagoyaki pan. Oil the pan
5. Pour a scoop of egg mixture in the pan and spread over the surface.
6. Cook it until half done and roll the egg toward the bottom side.
7. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
8. Cook it until half done and roll the egg again so that the omelet becomes thicker.
9. Cook the omelet until done.
10. If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
11. Cut tamagoyaki into 1-inch thick pieces.

Prep Time: 5 min Cook time: 10 min Serves: 2