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1993-01-18
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Newsgroups: rec.food.recipes
Distribution: world
From: patt@squid.tram.com (Patt Bromberger)
Date: Thu, 14 Nov 1991 00:38:53 GMT
Subject: MEAT: Okonomyaki
References: <ki07ktINNqfn@mthvax.cs.miami.edu>
Summary: orig. subject: Okonomyaki Recipe (Was: Re: REQUEST: Okonomiaki and other Japanese recipes)
Archive-Name: recipes/meat/okonomyaki
Keywords: recipe meat okonomyaki
Followup-To: rec.food.cooking
Organization: Tramway Unix Systems
Approved: aem@mthvax.cs.miami.edu
In article <ki07ktINNqfn@mthvax.cs.miami.edu>
lorie@brahms.udel.edu (Lorie Haggerty) writes:
>I am looking for a recipe for a food that I had several times when I
>was in Japan last summer. It is called okonomiaki (spelling?) and it
>[...]
I hope this will help you:
Reposted from Japanese Food & Culture Discussion List:>
>Date: Mon, 7 Oct 1991 14:28:00 EST
>Sender: Japanese food & culture discussion list
<J-FOOD-L@JPNKNU10.BITNET>
>From: NORIM%EARLHAM.BITNET@CUNYVM.CUNY.EDU
>Subject: Re: quick and easy okonomiyaki recipe?
This is a quick & easy way to make Okonomiyaki that I make.
Prepare:
1. flour 1 cup, water 1/2 c, 1 egg
2. finely shredded cabbage 1/2 c
3. 2 eggs
4. thin sliced pork loin 2-3 pieces (or cattlefish[ika], beef, or chicken)
5. chopped green seaweed (aonori), deepfried droplets (tenkasu), bonito flakes
6. sauce (tonkatsu sauce or soy sauce +ketchup mixture)
First mix 1. & 2. well. Pour in the center of hot frying pan greased,
5-6 inch round shape , even thickness, Cook pork while above being
cooked. Press pork by spatula, turn to cook. Place pork onto the
dough. Braeak 2 eggs beside, and make sunnyside down. Place eggs on
top of the dough & pork (dough is not yet fully cooked the up side).
Turn the whole thing to cook the pork & egg side. Press it by the
spatula. Turn again to sprinkle seaweed and tenkasu and sauce, cut &
serve. Somebody may have sent a recipe already, and there are more
sophisticated recipes may be available. This is an easy recipe I can
think off my hip.
Nori Matsui
[sent in by Patricia Ann Bromberger, patt@tram.com]