I can’t believe it’s been a year since I cancelled my trip to Honolulu and we’ve been sheltering in place. I remember the last time I ate out (at Bac Lieu Restaurant on March 14) like it was yesterday. And the farthest I’ve travelled is East San Jose (to pick up banh it tran from a few Vietnamese eateries).
Fortunately, I continue to enjoy simple pleasures while stuck at home:
- Spying on a teeny tiny hummingbird that built her nest in a small tree in the backyard
- Baking sweet and savory treats, like chocolate babka scones and scaccia (a decadent bread filled with tomato sauce and Pecorino Romano cheese)
- Trying new recipes, like this meat-free version of chef Jonathan Brooks’ red cabbage and fried mortadella okonomiyaki (which can be served as an appetizer or light meal)
That said, I’m anxious to break free of my routine and go on an adventure. Greece and Italy are calling! 😉 What’s on your post-pandemic bucket list?
Recipe adapted from Food & Wine.
Udon Okonomiyaki
Makes 1 9" okonomiyaki
Ingredients
- 4 ounces fresh udon noodles
- 2 large eggs
- ¾ cup chicken broth
- ¾ cup all-purpose flour
- ½ teaspoon kosher salt
- 1½ tablespoons unsalted butter
- 1 cup thinly sliced red cabbage, plus more for serving
- 1 medium carrot, peeled and grated
- okonomiyaki sauce (see notes), Kewpie mayonnaise, bonito flakes, furikake and thinly sliced green onions (for serving)
Instructions
- Bring a medium pot of water to a boil. Cook udon noodles until al dente according to package directions. Rinse with cold water, drain well and set aside.
- Preheat oven to 350 degrees.
- In a medium bowl, combine the eggs, chicken broth, flour and salt; whisk until smooth and set aside.
- Heat butter in a 9" oven-safe fry pan over medium-high heat. Add cabbage and carrot and cook, stirring occasionally, until just tender, about 2 minutes. Add prepared udon and stir to combine.
- Add egg mixture to fry pan and cook, without stirring, for 6 minutes.
- Bake for 7-9 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
- Remove from the oven and invert okonomiyaki onto a large plate. Drizzle with okonomiyaki sauce and Kewpie mayonnaise. Top with bonito flakes, furikake, green onions and additional red cabbage. Serve immediately.
Notes
I used Otafuku Okonomi Sauce.
[…] It’s been soo long since I had okonomiyaki so I want to try this udon okonomiyaki. […]