Obanyaki Recipe 345

Steps:

• Prepare cream filling. Mix sugar and flour well with egg yolk in a small saucepan. Gradually add milk, until the consistency is pasty. Cook on low heat until thickened into a cream consistency, stirring the pan over the heat. Once there is a cream consistency, take the pan off of the heat and add butter and vanilla extract. Filter the custard crème in a sieve. Keep cool in the refrigerator. Prepare red bean filling. Whip 1/4 cup of heavy cream until there is stiff peaks. Mix in the can of Japanese red beans. Keep cool in the refrigerator. Prepare pancakes. Sift the flour and the baking powder together in a small bowl. In a separate bowl, mix sugar and eggs, until a thick consistency. Add honey, vegetable oil and milk into the egg mixture. Then, add in the flour and baking powder mixture. Preheat a griddle pan to 150C. Pour the batter into a small round shape with a diameter of approximately 8 cm. Once bubble surfaces on the top, flip the pancake until both browns sides are golden brown. Should be able to create 24 pancakes. Once the pancakes are done, they should be covered so that they do not dry out. Once the pancakes have cooled off, add the fillings prepared above and you are done! Note: Filling is for about 6 pancakes.

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

Steps:

• Mix all ingredients except the filling.
• Grease and heat pan. (Spray with oil or butter up before heating pan).
• Pour in batter, cook until bottom is golden brown but the top is still tender.
• Use 2 spoons and spoon a little filling on top of 2 of the pancakes.
• Turn the other 2 (no filling) pancakes on to the filled ones and let cook for a minute or so and press down a little.
• Cook until the batter is set.
• Use a small metal spatula, loosen the edges of the pancake and release it from the pan. (You may have to do this to release the top pancakes).