Cookpad, Translated

The top recipes from cookpad.jp, translated into English. I'm still learning Japanese, so please excuse any errors!

[cookpadtranslated]

Asparagus meat roll with oyster sauce

It's an asparagus oyster sauce meat roll (^^)

Source and more pictures: https://cookpad.com/recipe/6317079

Ingredients

- 8 asparagus spears

- 400g thinly sliced pork shoulder - Dash salt and pepper - Potato starch to coat

- Sesame oil - ☆ Sugar, 1 tsp

- ☆ Sake, 2 tbsp

- ☆ Soy sauce, 2 tbsp

- ☆ Oyster sauce, 2 tbsp

Method

1. Mix all the ☆ ingredients together for the sauce.

2. Peel the tough woody parts from the lower parts of the asparagus stems, then cut stalks into quarter-lengths.

3. Roll the asparagus sticks up in the meat.

4. Sprinkle both sides of the rolls with salt and pepper, then coat well with potato starch.

5. Heat sesame oil in a frying pan. Line up the rolls in the pan, and fry until golden brown.

6. Dump the ☆ seasoning into the pan, and mix well and rapidly with the rolls [translator's note: the seasoning will boil extremely fast, you want to coat the rolls with it before it's all gone!].

7. Put it in a serving container and it's done (^^)

8. I'm so happy my asparagus meat roll made it into the top ten search results (*´꒳`*) Thank you very much (^^)！

Tips

When frying, start with the seam-side of the roll down (^^)

You can switch the pork for whatever is your favorite easy-to-roll cut of pork (^^)

How this recipe was born

Asparagus was on sale, and I thought I would roll them in pork shoulder scraps that were also on sale (^^)

[Translator's note: There are numerous variations on this meat-roll recipe, with all different types of thinly sliced meat for the outside and vegetables for the inside. Beef and green onion is another common combination.]

[cookpadtranslated]

Extra side dish! Shio kombu flavored tomato and okra

A super easy extra side to supplement when you don't have enough vegetables ✨ You can also exchange olive oil for sesame oil, I recommend the alternative flavor!

Recipe source: https://cookpad.com/recipe/4015834

Ingredients (2 servings)

- 1 tomato

- 2 okras

- 2 pinches shio kombu*

- 1 tsp olive oil

Method

1. Wash the okra and cut off the heads. Cover with plastic wrap and heat in the microwave for 30 seconds.

2. Cut okra into large bite-sized pieces on the bias and soak in water [for about ten minutes]. Cut the tomato into large bite-sized pieces also.

3. Mix all ingredients and flavorings.

How this recipe was born

I wanted color

* Translator's note: Salted dried kombu (or shio kombu) is a convenience product used in Japanese cooking. You can find it at Asian grocery stores or online, or make it yourself from dried kombu seaweed.

[cookpadtranslated]

Plump and juicy☆Chicken breast piccata

With cheap chicken breasts*, this dish is luxurious enough to serve at a party ～♡ I explain the technique to make it tender, in a way that's easy to understand

Source and additional photos: https://cookpad.com/recipe/4463275

Ingredients

- Chicken breasts: 2

- Seasoning (salt and sake): 1/2 tsp to 2 tbsp

- Cake flour: 6 tbsp

For piccata coating:

- Egg: 1

- Powdered cheese, 40g (7 tbsp)

- Milk: 2 tbsp

For frying:

- Butter and oil: 1-2 tbsp total

Method

1. Lay the chicken breast out flat on a cutting board.

2. Cut it in flat parallel pieces of about 1cm thick. Cut them on the bias, slicing through the tendon for each piece.

3. Sprinkle sake over the pieces and lightly rub it in.

4. Sprinkle salt and rub it in as well, then let sit for 10 minutes. Note: Don't put it in the fridge, leave at room temperature.

5. Coat with cake flour. Note: I recommend using a plastic bag for this step.

6. Mix egg and powdered cheese in a separate bowl.

7. Add milk.

8. Add the above to the chicken breasts.

9. Gently massage all ingredients together.

10. Heat a mixture of butter and oil in a frying pan. Fry the chicken on medium heat.

11. When it's fragrant and golden-brown, flip it over and fry the other side the same way.

12. Blot excess oil from the chicken with a paper towel.

13. Line up the piccata on a big plate and put a small bowl of ketchup in the moddle.

Tips

- Don't touch the chicken too much during frying, to avoid the coating coming off.

- A pack of 2 chicken breasts can be used for this plating method.

How this recipe was born

I often make this for everyone to eat noisily （＾＾）

* Translator's note: chicken breasts are typically seen as a cheap, low-quality cut of meat in Japan.

[cookpadtranslated]

Filipino flavor ★ Kangkong adobong

Easy and delicious kangkong [Chinese water spinach] with pork, adobong-style. With a little extra pork, it could become a main dish.

Source (with more pictures): https://cookpad.com/recipe/1506396

Ingredients

Kangkong, 1 bundle

Pork scraps, 50g

Green onion, ~1/6 of one

Garlic, 1 clove::

Oil, tbsp

* Soy sauce, 2 tbsp

* Rice vinegar, 1 tsp

* Sugar, 1 tsp

Black pepper, a bit

Directions

1. Cut up the kangkong, removing the hard stems, and separate the soft stems from the leaves. Wash well, and let sit in a colander to drain (so the stir fry doesn’t get too watery).

2. Chop the green onion into thin slices, and mice the garlic. Chop the pork into bite-sized pieces.

3. Saute the green onion and garlic on medium heat. When the green onion gets translucent, add the pork.

4. Reduce heat slightly, and saute the pork until the edges are slightly browned. This adds a nice flavor to the finished product.

5. Add the kangkong stems to the frying pan. After heating for a little while, add the leaves as well.

6. Add all the * ingredients, bring to a boil, and then turn off the heat. Sprinkle black pepper over the stir-fry evenly, and it’s done!

[Translator’s note: I bet a number of other greens would work well with this recipe, especially Taiwanese spinach or snow pea leaves. You could also try spinach or mustard greens.]

[cookpadtranslated]

[Joubisai / Bento stash] Meat-stuffed atsuage* -- Good for bento. Source: https://cookpad.com/recipe/4130498 (see recipe for more pictures & video) “Moderately-priced atsuage is finished into a hearty dish.” Ingredients (4 pc)

Atsuage, 4 units

Ground chicken, 60g

◆ Salt, pinch

◆ Sake, 1 tsp

◆ Potato starch, 1 tbsp

◆ Grated ginger, 10g

Egg yolk, 1

Dried shiitake mushrooms, 2

Negi, 1 [or 2 green onions]

☆ Dashi broth (mixed with soaking water from the shiitake), 300cc

☆ Sake, 2 tbsp

☆ Soy sauce, 2 tbsp

☆ Mirin, 2 tbsp

☆ Sugar, 1 tbsp

Wheat flour, as needed

Directions

Rehydrate the mushrooms. (Soak in about 100-150cc of warm water.)

Take the atsuage, and cut a slit in each triangle with a knife or kitchen scissors.

Scoop a little bit of tofu out of the middle of each triangle.

Mince the rehydrated shiitake and the negi.

Put the ground chicken in a bowl and mix with the ◆ ingredients until everything sticks together.

Once it’s all stuck together, add the minced negi and shiitake and egg yolk, and mix thoroughly.

Divide the meat mixture into 4 equal portions, and stuff each one into atsuage.

Sprinkle a little bit of flour onto the meat mixture where it’s stuffed into the atsuage.

In a frying pan, fry lightly until done.

Mix the ☆ ingredients and then add to the pan. Simmer until most of the liquid is gone.

It helps a lot for bento!

Tips: If you don’t have dried shiitake, fresh is OK too. You could also add carrot for some color. If you’re using dried shiitake, definitely use the soaking water. Origin of this recipe: Because I love atsuage ♡ Translation notes *Atsuage is thick-fried tofu, which you can buy in Japanese grocery stores or make by deep-frying tofu at home.

[cookpadtranslated]

Melt-in-your mouth ＊ Fresh chocolate cookies

Source: https://cookpad.com/recipe/5503329 (see recipe for more pictures)

I love the texture of fresh store-bought chocolate cookies, so I figured out how to make them. How about for Valentine’s Day? ♡

Ingredients

Milk chocolate, 50g

Unsalted butter, 10g

Cake flour, 30g

Cocoa powder, 6g

Directions

Melt chocolate and butter in a double boiler.

Sift the cake flour and cocoa powder together through a fine-mesh strainer. Mix together with the chocolate and butter with a spatula.

Shape the dough into a cylinder, wrap it in plastic wrap, and let sit in the fridge for 10 minutes.

Slice into 5mm-thick slices with a kitchen knife. Line a baking tray with parchment paper, and lay out cookies in rows. Preheat the oven to 160 C (320 F), and bake for 8 minutes.

Also check out my recipe for a fluffy chocolate gateau! https://cookpad.com/recipe/5494572

Tips: If you don’t have unsalted butter, salted is also ok.

Origin of this recipe: I ate delicious fresh chocolate cookies and figured out how to make them by trial and error.

[cookpadtranslated]

Easy ♡ Soft ♡ Chocolate pancakes

Source: https://cookpad.com/recipe/3669741 (see recipe for more pictures)

With one small twist, these soft fried pancakes have become a staple in my house ♡ Decorated with lots of hearts for Valentine’s Day.

Ingredients

Pancake mix, 200g (200g once mixed with the cocoa powder)

Pure cocoa powder (Mix with pancake mix and sift through a fine-mesh strainer), 1-1.5 tbsp

Milk, 150cc

Lemon juice, 2 tsp

Egg, 1

Directions

Put milk in a microwave-safe container, and microwave at 600W for 1 minute 20 seconds, then mix with lemon juice. The milk will separate.

Put egg in a bowl and whisk until frothy, then take the mixture of (1) and mix it gently with the egg.

Add the pancake mix (sifted and mixed with cocoa powder) and fold in with a spatula.

Heat oil in a frying pan; when it’s warm, place the frying pan on a wet cloth and pour the batter into the pan in the shape of pancakes.

Put back over the heat and fry until the first side is dry and sizzling, then flip; once the other side is finished, it’s done.

Add toppings you like. For this photo, I used fresh cream, strawberries, a chocolate heart, and chocolate sauce.

Tips: Don’t overmix the pancake batter. Just fold it in lightly.

About this recipe: This is the standard pancake in my household. I arranged it specially for Valentine’s Day.

[cookpadtranslated]

Gently creamy. Turnip and soymilk potage

Source: https://cookpad.com/recipe/2047411

“Turnip is cooked until soft and its sweetness increases. Even vegetable-hating kids will lick up this creamy soup.”

Ingredients (serves 4)

Turnip (kabu)*, 2 large (or 3-4 small)

Onion, 1/2

Bouillon or leftover dashi (broth made with boiled chicken or chicken-ham can also be used. Very delicious), 1 cup

Cooked rice (small amount will be added for thickening), 1 gou’s** worth (Rice amount can be adjusted for desired thickness)

Miso (For potage, I recommend barley miso, white miso, or other light-colored miso), 1 tbsp

Soymilk (or cow’s milk, oat milk, or other preferred milk), 1 cup, adjust for desired thickness

Butter or olive oil, 1 tbsp

Salt, about 1/3 tsp, adjust to taste

Turnip-leaf saute

Turnip stem and leaf parts, 1-2 bundles

Bacon, 2 strips

Salt, black pepper, to taste

Olive oil, a splash

Directions

Without peeling the turnip, cut it into thin slices. Cut the onion into thin slices also. Heat oil in a pot, then add onion, turnip, and then salt. Stir-fry to bring the sweetness out.

Once the vegetables are soft, turn off the heat and add the bouillon, miso, and rice. Put in blender and blend until smooth.

Add the mixture back into the pot, then dilute with soymilk until it reaches desired consistency. Simmer on low heat without letting it boil, then add salt to taste. Then it’s done.

[Turnip leaf saute] Mince the turnip stems and leaves and bacon. Lightly coat frying pan with olive oil, then saute bacon until crispy.

Once the bacon has added some umami-flavored fat to the pan, add the turnip leaves and stems and salt, and saute well. Add some black pepper and it’s done.

Use the saute as a topping for the turnip soup. For a delicious alternative, you can decrease the amount of milk slightly, and add 1/4 cup cream.

[Presentation] I drizzled ZENB-brand edamame paste and beet paste over the soup, then used a toothpick to sketch a pattern with it for topping.

ZENB paste is very nutritional, because it’s made just with vegetables and olive oil. It’s simple, yet so rich and tasty!

Tips:

If you don’t already have cooked rice, you can also use about a gou’s worth of bread.

Turnips have lots of vitamin C and oligosaccharides. The leaves contain iron, calcium, and folic acid. Don’t throw them away. Let’s get the whole vegetable’s nutritional value.

Origin of this recipe: Vegetable salad or smoothie, in the winter? No, on cold mornings, I eat warm soup. Just eating it, I feel a surge of warmth and energy from its nutrition, and I feel healthy and warm all day!

Translation notes

*This recipe calls for kabu, or Japanese turnips. You could reduce the number of turnips slightly if using Western turnips, as they tend to be a bit larger.

**1 gou is 3/4 cup uncooked rice.

[cookpadtranslated]

Elevated negi. 5-minute grilled marinated negi

Source: https://cookpad.com/recipe/1281846

Description: “Pairs well with wine. You can enjoy the thick sweetness of grilled negi. Received a Grand Prix in the 2010 Maiyu Recipe Contest.”

Ingredients

Negi* (fat, long white parts), 2

Lemon-mustard dressing:

Olive oil, 2 tbsp

Lemon juice, 2 tsp

Mustard powder, 1 tsp

Honey, 1/2 tsp

Salt, 1/2 tsp

Black pepper, to taste

Directions

Mix the dressing ingredients. Cut the negi into 4-5 cm lengths.

With a fish grill or toaster oven, grill until browned. (If using the oven, grill at 200 C for 10 minutes.) It’s okay if the center of the negi is not quite done.

Once the negi is done, add to the dressing while it’s still hot. Roll the negi 1-2 times in the dressing to coat, then wait 5-10 minutes before eating.

Tip: So easy, since you can eat it as soon as it’s dressed. Thick and sweet negi with powdered mustard go together extremely well.

Origin of this recipe: Making negi great!

Translator’s note

*The most common substitute for negi is green onions, but for this recipe I would recommend using the white parts of 1-2 leeks, since they have a milder flavor.

[cookpadtranslated]

♡ Done in 5 minutes ♡ Komatsuna and carrot namul ♡

Source: https://cookpad.com/recipe/5488090 (see recipe for pictures)

Description: “A typical namul recipe, changed to use shio koji. It came out delicious so I posted it ♡”

Ingredients

Komatsuna, 1 bunch

Carrot, 1/4*

★ Shio koji**, 1 tbsp

★ Sesame oil, 1 tbsp

Powdered white sesame seeds, to taste

Korean nori, 1 bag, shredded into small pieces

Directions

Wash the komatsuna, cut off the roots, and cut into 2-inch lengths. Slice the carrots into very thin matchsticks. Put both into a microwave-safe dish.

Cover with plastic wrap, and microwave at 800W for 3 minutes, or 600W for 4 minutes and 30 seconds. The komatsuna should be soft, and the carrot shreds should be translucent.

Rinse with water until cooled, then wring out to remove excess water. You can rinse it just briefly.

Add the ★ ingredients and mix.

Add the powdered sesame seeds and mix.

Lastly, add the Korean nori and mix, then it’s done!

This is the Korean nori I used:

Tips:

“I used the Korean nori to absorb extra moisture, but you can leave it out.”

“You can also use spinach, and/or daikon.”

Origin of this recipe: “I wanted a recipe to use up shio koji, lol. To my surprise, it was more delicious than I expected ♡”

Translation notes

*Japanese carrots tend to be huge, so this is probably more like 1/2 carrot from an American grocery store.

**Shio koji is a fermented seasoning. More info: https://www.justonecookbook.com/how-to-make-shio-koji/

[cookpadtranslated]

“Dragon-fried” mackerel with sesame seeds ⁂ Easy snack

Source: https://cookpad.com/recipe/5650909 (see recipe for more pictures)

Ingredients

Mackerel (saba), 2 fish

Salt and pepper, as needed

Oil, as needed

Sesame seeds, as needed [translator’s note: at least half a cup, I’d guess]

☆ Ginger, grated, a piece

☆ Garlic, minced into paste, a piece

☆ Egg, 1

☆ Potato starch, 2 tbsp

☆ Wheat flour, 2 tbsp

☆ Soy sauce, 1 tbsp

☆ Mirin, 1 tbsp

Directions

Rinse the saba, cut open, and remove bones. Cut into reasonable portion-sized pieces. Sprinkle lightly on both sides with salt. Let sit on a plate or cutting board for about 15 minutes, then rinse it off again.

Blot moisture out of the saba pieces with paper towels. Re-sprinkle with salt and pepper to season.

Whisk together all the ☆ ingredients in a bowl, ensuring there are no clumps. Dip the saba pieces into the mixture, then coat in sesame seeds on one side. Refrigerate for 30 minutes, so that the sesame seeds will stick better while frying.

Deep fry with the sesame seeds on top first, then flip over and fry until golden brown in color.

Remove to a grate to let the oil drain off.

Tip: “Fry on medium heat, then turn it up at the end, for extra crispiness.”

Origin of this recipe: “Saba was on sale ♪”

[cookpadtranslated]

Sauteed napa cabbage and octopus with garlic

Source: https://cookpad.com/recipe/1607280 (see recipe for more pictures)

“Fried napa cabbage scent and octopus mouthfeel!! Mixed with garlic-flavored oil, try it ♫”

Ingredients (for 2-3 people)

Napa cabbage, 1/8

Boiled octopus, 50g

Garlic, 2 cloves

Chili pepper,* to taste

Green onion, a little bit [translator’s note: probably ~1?]

Soy sauce, 2 tsp

Sake, 1 tsp

Olive oil, as needed

Flour, as needed

Directions

Cut octopus into slices on the bias.**

Mince the garlic finely. Cut dried chili pepper and green onion into fine rounds.

Cut the napa cabbage into large pieces on the bias [separating the green leaves from the white parts]. Coat the thick white parts with a thin layer of flour. Sprinkle a bit roughly on the leaf parts.

Fry the white napa cabbage leaves in olive oil until browned.

Add the green leaves and stir-fry to the same doneness, then remove to a plate.

Briefly wipe the pan, then add more olive oil, garlic, and chili peppers, and saute.

When the garlic is browned, turn off the heat. With the heat left in the pan, add sake, soy sauce, and octopus, then lastly the green onion.

Mix with the napa cabbage on a plate, and it’s done!

About this recipe: “I had the idea to combine the juiciness of sauteed napa cabbage and the tasty mouthfeel of octopus ^^”

Translation notes

*The recipe uses a pepper known as Hawk’s Claw in Japanese: https://www.kitazawaseed.com/seed_237-215.html You could substitute small pieces of a different spicy pepper.

**Specifically, biased against the grain. See this page for some picture examples: https://cookpad.com/cooking_basics/15958

[cookpadtranslated]

Yellowtail-daikon stew

Source: https://cookpad.com/recipe/1012764 (see recipe for video)

“Easy, rich buri-daikon”

Description: “So grateful for this recipe being selected on Jan 26, 2014 ✿ This easy buri-daikon has the richness of the [famous] kinmedai* stew of Izu City, Shizuoka Prefecture ✿”

Ingredients

Sliced buri (yellowtail), 2 cuts

Daikon, 5cm chunk (or desired amount)

Shiitake mushrooms (optional), 2

Ginger, sliced, 3cm (or desired amount)

Soy sauce, 4 tbsp

Sugar, 30-40g (3-4 tbsp)

Sake, 100cc

Water, 150cc

Shredded yuzu and/or ginger, for garnish

Salt, for treating the fish, as needed

Directions

First, let’s treat the buri to remove the fishy smell. Sprinkle salt over the buri slices, then pour boiling water over them.

Peel the daikon and cut it into 1-cm thick quarter-moons.

To reduce the simmering time needed, heat the daikon in the microwave for 1 minute. This step is optional.

Put the soy sauce, sugar, sake, and water in a pot and mix.

Layer the buri, daikon, shiitake, and ginger in the pot. Cover with an otoshibuta (drop lid)** and simmer, first on medium heat, then reducing to low.

Once the simmering liquid is reduced, it’s done! Garnish with yuzu or finely sliced ginger.

About this recipe: “I wanted to make an easy buri-daikon that would go well with rice.”

Translation notes:

*Type of fish also called “splendid alfonsino” in English. https://en.wikipedia.org/wiki/Splendid_alfonsino

**This is just a lid that sits directly on top of the food. You can make one out of tinfoil, or use a lid that’s slightly smaller than the pot; or just buy an otoshibuta.

[cookpadtranslated]

Soft fried hanpen and tofu

Source: https://cookpad.com/recipe/4307040 (see recipe for more pictures)

“You can make this soft snack with hanpen and tofu right now. Great for bento, too. Imitation crab and negi give it some nice color.”

Ingredients:

Hanpen*, one block (large), 110g

Firm tofu, 1/2 block (160g)

★ Powdered dashi, 1/2 tsp

★ Katakuriko (potato starch), 1 tbsp

Imitation crab, 4 sticks

Green onions, 3

Neutral flavor oil, 1 tbsp

Directions:

Tear up the hanpen into pieces, then crush it in a suribachi**. Add pressed tofu and crush/mix together.

Add the ★ ingredients, crush and mix roughly. (You don’t need to get it totally smooth.)

Cut the imitation crab into 1/3 lengths and tear it up. Cut the negi into small bite-sized pieces. Add to the mixture and mix.

Form into 10-11 ovals, made of about 1 tbsp each.

Fry the ovals with the oil in a frying pan over medium heat. Flip when they are browned, then cook to the same doneness on the other side (should be 3-4 minutes per side).

Arrange on a plate and serve with wasabi soy sauce. But it’s good without it too.

About this recipe: “I thought about what I could make into snacks with the leftovers from my fridge. It was so soft and delicious that I uploaded the recipe.”

Translation notes:

*https://en.wikipedia.org/wiki/Hanpen

**You could also use a mortar and pestle or any kind of cylinder and bowl assembly, if you don’t have a suribachi.

[cookpadtranslated]

Lotus root, pork, and garlic stir fry

Source: https://cookpad.com/recipe/2851686

“Spicy sauteed lotus root ♪ Quick recipe ♪”

Ingredients (serves 2):

Lotus root, 150g

Pork sirloin scraps, 200g

〇 Ketchup, 3 tbsp

〇 Soy sauce, 1 tbsp

〇 Mirin, 1 tbsp

〇 Doubanjiang, 1 tsp

〇 Garlic paste, to taste

Neutral flavor oil, 1 tbsp

Sesame oil, 1 tbsp

Directions:

Cut lotus root into “random” shapes*. On a heat-resistant plate, microwave for 4 minutes, covered.

Mix all 〇 ingredients.

Over medium heat, saute pork scraps in sesame oil in a frying pan. Optional: add sliced garlic and fry it as well at this step.

Add lotus root and neutral flavor oil.

When liquid has almost disappeared, add the sauce by pouring it in the edge of the pan (not directly on the ingredients; pouring it on the side of the pan first lets it cook slightly first and enhances the flavor). Once it sizzles and reduces, stir to coat the ingredients, and the stir fry is done!

Translation notes:

*For more information on what “random” shapes means: https://www.justonecookbook.com/japanese-cutting-techniques/

[cookpadtranslated]

Oyster Mixed Rice

Source: https://cookpad.com/recipe/5265353 (see recipe for more pictures, plus video!)

“With dashi, has a very Japanese-style flavor. Eat it when oysters are in season.”

Ingredients:

Uncooked rice, 1.5 gou*

Oysters, 200g

Salt, to taste

Shirodashi, 4 tbsp

Water, 2 cups

Brown beech mushrooms (bunashimeji),** 100g

Carrot, julienned into thin strips, 1/4 carrot

Aburaage (excess oil removed)**, 1/2 sheet

Mitsuba,*** for garnish

Directions:

Rinse the rice and let it dry for 30 minutes. Wash the oysters in salt water, then blot them on paper towels to remove the water.

Put water and shirodashi in the pot, and boil. Add oysters, and boil until cooked. Turn down the heat and remove oysters, then let the broth cool.

Put rice in rice cooker; pour over oyster broth up to the line, then add mushrooms, carrot, and aburaage. Cook as usual.

When the rice is done cooking, mix and scrape the bottom. Put oysters on top, then replace the lid and let it steam for five minutes. Serve in bowls with mitsuba for garnish.

Translation notes:

*Gou or rice cooker cups are about 3/4 of a US cup; so this is 1 1/8 cup, or use a rice cooker cup if you have one.

**For more info on aburaage: https://justhungry.com/inarizushi-sushi-bean-bag-redux-cooking-your-own-inarizushi-skins

***Or parsley if mitsuba isn’t available.

[cookpadtranslated]

Mochi and Napa Cabbage Okonomiyaki

Source: https://cookpad.com/recipe/4436531 (see recipe for more pictures)

”Got leftover New Year’s mochi? Use napa cabbage, negi, and beaten-egg batter (and add pounded-flat pork?) to make this okonomiyaki. Addictively delicious ♪”

Ingredients:

2 blocks of mochi

Napa cabbage leaves, 1-2

Negi, 1/2*

Bacon, 1 strip

Egg, 1

Salt and pepper, dash

Garlic powder, dash

Neutral flavor oil, just under 1 tsp

Okonomiyaki sauce, to taste

Mayo, katsuoboshi, and nori, to taste

Directions:

Chop the napa cabbage into 1-2cm strips.

Chop the negi into 1cm diagonal strips, and chop the bacon into 1cm width short strips.

Cut the mochi in half along its centerline (to make it thin). Toast in a toaster oven until it inflates,** or microwave until it is soft and pliable.

Heat oil in a nonstick pan, then saute bacon, napa cabbage, and negi in the oil.

When the vegetables are soft, sprinkle on salt, pepper, and garlic powder.

Lower the heat, and gently layer mochi on top of the vegetables.

Pour beaten egg over the top. Cover the pan with a lid and let it steam.

Once the egg has set, remove to a plate.

Pipe on sauce and mayo, and sprinkle on katsuoboshi and nori.

Since the mochi gets hard when it cools, eat it fast while it’s hot!

About this recipe: I had leftover mochi, and wanted to use winter vegetables.

Translation notes:

*You can replace 1/2 negi with 1-2 green onions.

**When you toast mochi, it inflates, kind of like a marshmallow in the microwave, then will deflate once it cools down.