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Shrimp and Pork Belly Negiyaki
Shrimp and Pork Belly Negiyaki
If you’re a fan of okonomiyaki, this pancake is on another level! Negiyaki uses green onions as the main ingredient instead of cabbage. The pancake is topped with bonito flakes, kewpie mayo, and okonomiyaki sauce; but more traditionally served with a dashi/soy sauce mixture. You can use either regular green onions or any type of spring onion. For protein, shrimp or pork belly are great options. The negiyaki only take 5 minutes of prep time and 7 minutes to cook, making this a quick go to snack or main meal.
Ingredients
- 1 bunch green onions finely chopped
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 cup bonito flakes
- 1 large egg beaten
- 2 tbsp agedama (tempura scraps)
- 1/2 tsp soy sauce
- 3 tbsp water
- vegetable oil for frying
- 4 8/12 count shrimp peeled and deveined; sliced in half
- 3 slices pork belly thin sliced
Toppings
- bonito flakes
- kewpie mayonnaise
- okonomiyaki sauce
Instructions
- Mix together the egg, water, soy sauce, tempura scraps, and bonito flakes in a bowl.
- In another bowl, mix together the green onions, flour, and baking powder. Mix the batter into the green onions.
- Heat up an 1/8” of cooking oil in a large sauté pan over medium heat. Pour in the batter. Lay the shrimp in a circular patter on top of the pancake. Cook for 2 minutes.
- Flip the pancake. Cover. Reduce the heat to low and cook for 4 minutes.
- Uncover. Flip. Increase the heat to medium and cook for 1 more minute.
- Top with more bonito flakes, kewpie mayo, and okonomiyaki sauce.
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Authentic Bolognese Sauce
Authentic Bolognese Sauce
Originating from Bologna, Italy, authentic bolognese sauce has these required components: a mirepoix, ground beef and pork, tomato and paste, white wine(not red), beef stock, and milk. Unlike what you’d think of when you hear of Italian food, there is no garlic, basil, or oregano. Traditionally, bolognese sauce is served with tagliatelle, but spaghetti, bucatini, or any heavier pasta will work. The main difference between a bolognese and a ragout is the type of meat used and the time it takes to simmer the sauce. A bolognese uses ground meat; taking anywhere between 2-4 hours to simmer. A ragout uses beef and pork ribs and other braising meat; taking at least 6 hours to simmer.
Ingredients
- 2 olive oil
- 1 medium carrot small dice
- 1 rib celery small dice
- 1 small yellow onion small dice
- 8 oz ground beef
- 8 oz ground pork
- 1/4 cup tomato paste
- 1/2 cup white wine
- 1 cup beef stock
- 3 cup canned tomatoes
- 1 cup whole milk
- 1 lb tagliatelle, spaghetti, bucatini cooked al dente
- parmesan cheese grated
Instructions
- Heat up olive oil in a large saucepan over medium heat. Add in the carrot, celery, and onion. Sauté for 10 minutes.
- Add in the ground beef and pork. Cook until browned; about 8 minutes. Season with salt and pepper.
- Stir in the tomato paste. Cook for 2 minutes.
- Pour in the white wine. Cook for 2 minutes, scraping up the brown bits. Add in the canned tomatoes and beef stock. Cover. Reduce the heat to low and simmer for 3 hours.
- Uncover and stir in the whole milk.
- Stir in the cooked pasta. Cook for 2 minutes. Turn off the heat.
- Serve with grated parmesan cheese.
Menudo
Menudo
Menudo is a Mexican soup made from beef tripe, and sometimes cow feet, in a red chili pepper broth with hominy; topped with cilantro, onions, and oregano. Said to be the ultimate hangover cure, the heat of the soup will wake your drunk ass up. Traditionally, there is no beef shanks in the soup. I added a couple to give the soup additional meat and to enhance the broth’s flavor.
Equipment
- blender
Ingredients
- 2 lbs honeycomb tripe washed; cut into 1 1/2” cubes
- 2 beef shanks
- 1/2 medium white onion
- 5 garlic cloves
- 2 bay leaves
- water
- 3 cup white hominy drained and rinsed
Sauce
- 3 guajillo chilies
- 2 arbol chilies
- 1/2 medium white onion
- 3 garlic cloves
- 2 tsp ground cumin
- 3/4 cup water
- salt to taste
For Serving
- white onion finely chopped
- cilantro finely chopped
- Mexican oregano
- lime wedges
Instructions
- Add in tripe, beef shanks, onion, garlic, and bay leaves to a large pot. Add in enough water to cover 6” above the ingredients. Bring to a boil, reduce the heat to low and simmer for 4 hours.
- While the tripe is simmering, allow the dried chilies to soak in hot water for 5 minutes.
- Add the chilies along with the rest of the sauce ingredients to a blender and purée.
- Add the sauce and the hominy to the pot. Season with salt to taste.
- Simmer for 30 more minutes.
- Ladle the menudo into a bowl. Top with onion and cilantro. Serve with lime wedges.
