Hiroshima Style Okonomiyaki

Recipe from justonecookbook.com

Makes 2

• ▢ ⅔ cup water 
• ▢ 1 tsp mirin
• ▢ ¾ cup all-purpose flour
• ▢ 8.5 oz cabbage (about 3 large cabbage leaves)
• ▢ 1 green onion/scallion
• ▢ 2 Tbsp katsuobushi (dried bonito flakes) (my version: furikake)
• ▢ 4 Tbsp tenkasu/agedama (tempura scraps) (my version: fried onion)
• ▢ 2.1 g bean sprouts (about a handful)
• ▢
• ▢ 6 slices sliced pork belly (my version: bacon partially cooked)
• ▢ 2 servings yakisoba noodles
• ▢ 2 large eggs 

Toppings:

Okonomiyaki sauce (recipe below)

Spicy Mayo

Cut up nori

Mix water, mirin, and flour. Put in refrigerator for 1 hour. Cut up cabbage and green onion. Heat stove to medium heat, add oil to pan. Spread a thin layer of batter in a circle. Sprinkle some furikake on top, followed by a handful of cabbage, sprinkle of green onion, fried onion, bean sprouts, and more furikake. Place strips of bacon across the top followed by some drizzles of batter. Flip over and turn up heat. Move to the side so you can fry up noodles mixed with a bit of okonomiyaki sauce. Place the Okonomiyaki on top of the noodles, move to the side. Fry an egg with broken yolk and place Okonomiyaki on top of egg. Then flip entire thing once more and top with more Okonomiyaki sauce, spicy Mayo, and cut up nori strips. Serve.

Homemade okonomiyaki sauce 

▢ 4 Tbsp ketchup 

▢ 3 ½ Tbsp Worcestershire sauce

▢ 2 Tbsp oyster sauce (Mr version: soy sauce)

▢ 1 ½ Tbsp sugar (Add more sugar, if needed)

Beef Bulgogi

 

BEEF BULGOGI:

• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup packed light brown sugar
• ▢ 1 Tablespoon sesame oil
• ▢ 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
• ▢ 1/4 cup rice wine vinegar
• ▢ 2 Tablespoons minced garlic 
• ▢ 2 Tablespoons minced ginger
• ▢ 1/4 cup thinly sliced shallots 
• ▢ 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices
• ▢ 2 Tablespoons vegetable oil

• In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots. 
• Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
• Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate. 

Street Tacos

 

Ingredients

For the pork carnitas

• 1 large white onion, quartered
• 3 cloves garlic
• juice of 1 large orange
• juice of 1 lime
• 1 (3-4 pound) boneless pork shoulder
• 2 teaspoons cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon paprika 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 teaspoon salt

For the quick pickled red onions

• 1/2 of a medium red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt

For serving

• 1 cup crumbled queso fresco cheese
• 1 bunch radishes, thinly sliced
• chopped fresh cilantro
• lime wedges
• mini flour tortillas (or tortillas of your choice!)

Instructions

1. Rinse the pork shoulder with cold water and pat dry with paper towels. Place the onion and garlic in the slow cooker. In a small bowl, combine the cumin, oregano, paprika, onion powder, garlic powder, smoked paprika, and salt. Stir to combine. Rub spice mixture all over the pork shoulder and place in the slow cooker. Add the orange juice and lime juice. Cook on low for 7-8 hours, or on high for 4-5.

2. A half hour or so before pork is finished, combine the red onion, apple cider vinegar, honey, and salt in a medium bowl and stir to combine. Let sit for 30 minutes or longer until ready to serve the tacos!

3. When pork is finished, remove from slow cooker and shred with two forks. Preheat your broiler to high and position the rack in the upper third of the oven. Add the shredded pork to a rimmed baking sheet in a single layer. Broil for 3-4 minutes or until slightly crispy and golden on top. To assemble the tacos, char the tortillas if desired, and top them with the carnitas, a handful of pickled onions, a sprinkle of queso fresco and cilantro, and a squeeze of lime. Serve immediately!

Papa’s Baked Beans

Creamy White Chili

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chiles
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream
• Tortilla chips, optional
• Shredded cheddar cheese, optional
• Sliced seeded jalapeno pepper, optional

• 
  

  Directions

  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. 
  • Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Bibimbap

Bibimbap

(Recipe from Love and Lemons but I change up the sauce)

Serves 2

Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won't miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!

Ingredients

Bowls

• ½ English cucumber, thinly sliced
• ½ teaspoon rice vinegar
• 1¼ teaspoons sesame oil, divided
• 1 cup fresh mung bean sprouts 
• 1 cup shredded carrots
• 4 cups baby spinach
• ½ teaspoon soy sauce
• 2 cups cooked short-grain white rice
• 2 fried eggs
• 4 ounces sautéed shiitake mushrooms, optional
• 1 recipe Gochujang sauce
• Sesame seeds
• Sea salt
• Kimchi, optional, for serving
• Chopped scallions, optional, for serving

Instructions

• In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
• Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
• Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside. Heat ½ teaspoon more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
• Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.
  
  
  The sauce recipe I used:
  • ▢ 2 Tbsp gochujang
  • ▢ 1 Tbsp sesame oil
  • ▢ 1 Tbsp sugar
  • ▢ 1 Tbsp water
  • ▢ 1 Tbsp toasted sesame seeds
  • ▢ 1 tsp vinegar
  • ▢ 1 tsp minced garlic