commit: 5ab2d0b2898ade7762e3a69e87ff456ba978a547
parent 7155f60e52e33fee4dc74d6070fb5a1a1a17b007
Author: Rekka <rekkabell@gmail.com>
Date: Sat, 23 Feb 2019 10:30:56 +0900
changes
Diffstat:
1 file changed, 1 insertion(+), 1 deletion(-)
diff --git a/scripts/database/recipes.js b/scripts/database/recipes.js
@@ -18,7 +18,7 @@ OKONOMIYAKI
INST
MAIN
- - Peel the {{nagaimo}}, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate {_3 inches_} of {{nagaimo}} (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.
+ - Peel the {{nagaimo}}, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate {_3 inches_} of {{nagaimo}} (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.
- Mince {_1 medium_} {{green cabbage}}, keep aside.
- In a bowl, mix {_3/4 cup_} of {{chickpea flour}}, {_4 tbsp_} {{nutritional yeast}}, {_1/4 cup_} of grated {{nagaimo}}, the minced {{green cabbage}} and {_1/4 tsp_} of {{salt}}. Then, add {_320 ml_} of {{water}}, or {{shiitake}} dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for 15 minutes, or overnight in cold water.)
- Heat a non-stick pan at high heat, add {_1 tsp_} of {{sesame oil}}. If you throw some water on and it starts to sizzle, the pan is hot and you can add {_1/4_} of the batter. Alternatively, you can add 1/2, although this makes two very large portions.
