Daily Archives: February 28, 2011

Okonomiyaki – Japanese Pancake

Okonomiyaki-the Japanese Pancake

As the name suggests, okonomi means your favorite in Japanese.  You can customize the pancake with your favorite ingredients.  I added my favorite corns with extra cabbages and Katsuobushi.  🙂


  • 1 pack (100g) Okonomiyaki Flour
  • 2/3 cup of dashi
  • 2 eggs
  • 1/2 lb chicken thigh, cut into bite-size piece
  • 4 cups of Cabbages, cut into strips
  • 1/2 cup of corns
  • 1 onion, cut into strips
  • 2 stalks of scaillion, thinly sliced
  • 2 tablespoons Beni Shoga (Pickled Ginger)
  • Kewpie Mayonnaise
  • Okonomiyaki Sauce
  • Katsuobushi (Bonito Flakes)


  1. Marinated the chicken with 2 tbs of soy sauce, 1/2 tbs sugar or mirin, 1 tbs of sesame oil, 1/2 tbs of corn starch
  2. In a bowl, whisk flour, egg and water until smooth, without overmixing
  3. Add cabbages, onion, corns, marinated chicken and 1 tbs beni shoga to the batter.  Mix well.
  4. In a saucepan or griddle, turn to high and pour the mixture and form pancakes.
  5. Turn the heat to medium and cook for 5 minute, then flip over the pancake and cook for 5 minute or until the pancake is firm and well browned.
  6. Remove from pan, drizzle with Kewpie mayonnaise, okonomiyaki sauce, sprinkle with Katsuobushi and 1 tbs Beni Shoga

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粵式蒸魚 Cantonese Style Steamed Sea Bass

Steamed Sea Bass

The best way to cook fish in order to taste its freshness is by steaming it.  It doesn’t require a lot of ingredients and it’s a very light and healthy meal.



  • 1 -12 oz whole sea bass, cleaned, scaled, and gills removed
  • 2 stalks chopped scallions, including green
  • 2 tablespoons fresh ginger
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 teaspoons sesame oil


  1. Pat dry the fish and place it on a plate and set the plate on top of a  wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Chinese supermarket).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 7 minutes.  You may need to adjust the time accordingly by the size of the fish.
  2. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones.
  3. Remove fish from steamer and pour off the liquid accumulated on the plate.
  4. Heat oil in the saucepan, pan fried scallions and ginger for 1 minute, then pour it over the fish.  *You can also place the scallions and gingers on the fish and pour the boiled oil on top.
  5. Pour soy sauce and sesame oil on the fish.

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Posted by on February 28, 2011 in Chinese, Fish Recipes, Seafood Recipes


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