- Taschenbuch: 116 Seiten
- Verlag: Trafford (8. August 2012)
- Sprache: Englisch
- ISBN-10: 1466908149
- ISBN-13: 978-1466908147
- Größe und/oder Gewicht: 21,6 x 0,7 x 27,9 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 40.984 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Okonomiyaki: Japanese Comfort Food (Englisch) Taschenbuch – 8. August 2012
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Über den Autor und weitere Mitwirkende
Chef Yoshio Saito learned to cook at his mother's side in Tokyo, cooking his first curry at fourteen, right before his mother's death. Although his traditional father discouraged his passion for cooking, Yoshio persevered, learning classical Japanese and French cooking from his older sister, a student of Miyuki Iida, the Julia Child of Japan.
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We first looked into Okonomiyaki after a friend from San Diego posted a picture of what turned out to be an Osaka-preparation to her Facebook page without a caption. Being foodies, we couldn't let something as unusual-sounding as a pancake made with shredded cabbage and garnished with shaved dried tuna, pickled ginger, seaweed and a special sauce made specifically for the dish go untried. Though we're happy to try new recipes on our own, given the unusual list of ingredients we decided that our first experience should be with a professionally-prepared dish made by an experienced chef- that would give us a benchmark. Though we live in a large metropolitan area, not a single restaurant seemed to have Okonomiyaki on the menu. A google search yielded one attempt to provide a worldwide list of places serving Okonomiyaki, however. ... and jackpot! The one place listed in our area no longer had it on the menu, but the 85-year-old chef was experienced in making five different styles, and was only too happy to make it to order with a day's warning! After trying a few different styles for inspiration and as a measure of the quality of our own attempts, our friend in San Diego sent a "care package" containing Okonomiyaki flour, Okonomi sauce, tempura bits (Tenkasu) , and shaved bonito flakes (Katsuobushi). We were instantly hooked. It was the night after our first (happily, successful!) attempt at Kansai Okonomiyaki that we found this wonderful guidebook to the broader world of this delicious dish.
Our favorite (thus far) is Kansai/Osaka style with pork belly (just ask your supermarket butcher if they don't normally have pork belly on the shelf). We make the dish healthier by trimming all of the fat off of the pork belly and just using the meat (chopped). We find one pound or so of untrimmed pork belly yields enough meat for two Okonomiyaki. If you don't have a Japanese market in your area, you might try eBay and Amazon for the flour, Beni Shoga (red pickled ginger), Katsuobushi, Tenkasu, Aonori (seaweed flakes) and Okonomi sauce. We use Kewpie brand mayonnaise (a Japanese favorite) but I think most any high-quality relatively neutral (not sweet) mayonnaise would work well. If you're in a hurry, try using the angel hair shredded cabbage sold in 10 oz bags in many supermarkets for use in making cole slaw.
Okonomiyaki is quick and easy-to-make, probably unlike anything you've ever tasted, and almost impossible to describe in terms of other familiar flavors. It instantly became (and remains) our family's favorite comfort food. I'm sure we'll keep coming back to Mr. Saito's book for ideas and inspiration for years to come- it's written with the love, thoughtfulness, creativity, and sense of culinary adventure that a cooking tradition this wonderful deserves.
I found the cookbook well organized and easy to follow; my only minor complaint is the paucity of photographs. I like to know what my recipe should look like at various stages of preparation, and I like having the final product shown so I can compare my efforts to the master version. But it is a minor complaint, and I am very happy to have added many great recipes to my repertoire. I was so glad to find out that I could make really good, semi-authentic ramen at home with just a little planning. Everyone in my family has loved each meal I've made from the book, which is a miracle in my house.
We had been looking for some way to increase out recipe base to add more vegetables to or diet, too.
The book is also practical: the author knows that most people who make okonomiyaki at home use a flour mix, and he includes plenty of recipes that begin with the mix. You can then move up to making the batter from scratch, and from there to the graduate-level Hiroshima-style pancake.
This is my first Kindle cookbook. I don't know that I'd want a comprehensive cookbook on Kindle, but a small one like this is handy and space-saving.
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