commit: a52c86e0e0987f5eb39803397e9f06beca9ce6cb
parent 5ab2d0b2898ade7762e3a69e87ff456ba978a547
Author: Rekka <rekkabell@gmail.com>
Date: Sat, 23 Feb 2019 10:34:56 +0900
irritant 2
Diffstat:
1 file changed, 1 insertion(+), 1 deletion(-)
diff --git a/scripts/database/recipes.js b/scripts/database/recipes.js
@@ -10,7 +10,7 @@ OKONOMIYAKI
& {*okonomiyaki*} (meaning, 'grilled as you like it') is a japanese dish, similar to the american omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.
& The key ingredient? Chickpea flour, or 'besan flour'. We make chickpea pancakes, and scrambled chickpea flour (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.
% recipes/okonomiyaki.1.jpg
- & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. It's low-calorie, high in protein, and has much potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy); it is present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.
+ & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. Although, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant {*oxalate crystals*} found on their skin. Nagaimo low-calorie, high in protein, and has much potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy); it is present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.
& Aonori is another obscure ingredient, again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, and that it simply wasn't available. What we did, was use finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. Though, nori is still very delicious and pairs well enough with the okonomiyaki.
% recipes/okonomiyaki.2.jpg
& {*How to make true okonomi sauce*}
