Menu
Dr. Michelle Jorgensen
At the Living Well Christmas party this year we didn’t order food…
…we made it!
Healthier than takeout . . . and better for you.
These recipes are my favorite from 2022. Try them out at your next party – or whenever!
Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Add the bonito flakes and let them settle to the bottom.
Strain out the kombu and bonito flakes from the broth.
In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.
Crumble the wakame into the soup pot. Add scallions and tofu. Simmer over very low heat for 1 to 2 minutes. Don’t boil!
⅔ lb Napa Cabbage
1 lbs. Ground pork
2/3 T ginger, freshly grated
1 1/4 T light soy sauce
1 ¼ T Shaoxing Wine
⅔ t salt
1/8 t pepper
3 green onions, finely chopped
1 ¼ T Sesame Oil
25 dumpling wrappers
2 cups all-purpose flour
1/2 tsp kosher salt
1/2 tsp sugar
1/2 tsp baking powder
6 inches nagaimo/yamaimo yam
1 ½ cup dashi
8 large eggs
1 cup tenkasu/agedama- tempura scraps
½ cup pickled red ginger
1 head green cabbage
½ lb sliced pork belly
Avocado oil
For the Toppings
In a large bowl, combine all-purpose flour, salt, sugar, and baking powder and mix all together.
Peel and grate the nagaimo in a small bowl. Work quickly and rinse your hands immediately after touching the nagaimo. Nagaimo is very slimy and slippery, so make sure you have a good grip on the nagaimo. Add the grated nagaimo and dashi to the bowl.
Mix it all together until combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour. Meanwhile, you can prepare the okonomiyaki sauce and other ingredients.
To Prepare the Other Ingredients – Discard the core of the cabbage and then mince the cabbage leaves. Cut the pork belly slices in half and set aside.
To Cook the Okonomiyaki – After one hour, take out the batter from the refrigerator. Add eggs, tempura scraps (tenkasu/agedama), and pickled red ginger (kizami beni shoga) to the bowl. Mix until combined. Add the minced cabbage to the batter, one-third of it at a time. Mix well before adding the rest.
In a large pan, heat the vegetable oil on medium heat. When the frying pan is hot (400ºF or 200ºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make it smaller and thinner so it’s easier to flip.
Place 2-3 slices of pork belly on top of the okonomiyaki and cook covered for 5 minutes.
When the bottom side is nicely browned, flip it over. Gently press the okonomiyaki to fix its shape and keep it together. Cover and cook for another 5 minutes. Flip it over one last time and cook uncovered for 2 minutes. If you’re going to cook the next batch, transfer the cooked okonomiyaki to a plate.
To Serve – Here are the ingredients for toppings: Spread the Okonomi sauce on top, drizzle with Japanese mayonnaise, and sprinkle with dried bonito flakes. You can also top with chopped green onions and pickled red ginger for garnish.
2 ⅔ C flour
2 T baking powder
1 C coconut sugar
1 pinch sea salt
2 eggs
7 oz. milk
½ t vanilla extract
2 T white sesame seeds
2 T black sesame seeds
Neutral Oil (avocado) for frying
In a bowl whisk together the flour, baking powder, sugar and salt. Make a well in the center and add the egg. Stir in milk and vanilla with the egg with a fork. Warm the sesame seeds in a dry pan then crush slightly in a mortar and pestle. Stir into the batter.
Pour 3 inches of oil in a pan. Heat until hot but not smoking. Drop by rounded spoonful’s into a pan and cook until they bob- at least 3 minutes. Drain on a paper towel.
Add sugar to the pan and cook on low until it starts to melt. Add the remaining ingredients and stir constantly until melted and runny.
Main Menu
Resources
