I have been pining over this recipe for years. Years. But I never wanted to attempt it until I tried it in a restaurant, so that I knew what I was aiming for. I could not wait any longer. And I’m so glad that this recipe is now in my repertoire. Here’s the recipe that I adapted from Serious Eats.
- 1 cup flour
- 1 cup dashi (I used instant)
- 2 eggs
- pinch of salt (will use a larger pinch next time)
- 1 cup shrimp, raw
- 4 slices raw bacon, halved
- 4 cups cabbage, shredded. I used coleslaw mix
- sesame seeds
- kewpie mayo
- okonomi sauce
- pickled ginger
- green onions
Combine flour, dashi, eggs, cabbage, shrimp, scallions, and salt. This recipe makes two LARGE pancakes, so take half of the batter and fry it up. When it’s getting brown on the first side, add the raw bacon to the wet side. Flip, carefully, and brown bacon on second side. Cook longer than you think you need to and be careful not to burn it.
Add the rest of the condiments to your taste when it’s done cooking.
Notes: Next time I will make small pancakes to ensure even cooking. I am also excited to try different variations. The husband is allergic to shrimp–and he ate two today. He’s not feeling it. So I have to think of a replacement. Imitation crab? We’ll see.
I woke up this morning and promptly threw up. I lined up a sub, quickly typed of a plan for him/her, and went back to sleep with Henry. It took awhile to fall back asleep because my stomach was hurting so badly. I was startled awake at 10 by the maintenance people mowing outside my window. But I felt a little better.
(By the way, Henry thinks I am pregnant. I have no idea why I threw up this morning.) Around noon, we went to Lone Pine Farms and bought some Fresno chiles.
One of our first dates, over a year ago, was making sriracha at Henry’s house. We thought today would be a great day to create a tradition and make some rooster sauce.
- 2 pounds bright red fresno chilis
Chop peppers roughly and smash garlic. Add all ingredients into a large pot and boil vigorously for five minutes.
Blend the hell out of the pepper mixture.
At this point, you can strain it, bottle it, fridge it, or can it. We opted to not strain it and can it. Three jars is our yield. It’s beautiful stuff.
Adapted from The Best of Fine Cooking: Soups and Sandwiches
- 1 inch ginger
- 2 med. garlic cloves
- 2 boneless, skinless chicken breasts
- 2 cups chicken broth
- 2 cup of water
- 1 tablespoon soy sauce
- juice of half a large lime
- huge squirt of Sriracha
- green onions
Method: Poach chicken in broth, water, garlic, ginger, soy sauce, sriracha, and lime juice. Remove chicken and shred. Add chicken back to broth and simmer for a couple minutes. Wilt in a few handfuls of spinach. Ladle into bowls and top with scallions and cilantro.