Obon season, a time to celebrate ancestors, typically runs from June through August. It is believed that during this time their spirits return to visit. Bon festivals are fun not only for the dancing, but also for the food. This week we feature some festival favorites.
OKONOMIYAKI (JAPANESE STUFFED PANCAKE)
2/3 cup all-purpose flour
1 large egg, beaten
1/2 cup cold water
1 cup fresh cabbage, shredded or thinly sliced
1/8 cup green onions, chopped
1/4 cup corn, canned or fresh
1/4 cup ground pork, cooked and drained
1/4 cup shrimp, cooked and cut into bite-size chunks
1/2 teaspoon fresh ginger, grated
» Toppings:
1/4 cup Japanese mayonnaise (available in Asian section of markets)
1/4 cup okonomiyaki sauce (available in Asian section of markets)
1/4 cup bonito flakes (dried fish flakes, available in Asian section of markets)
1/4 cup shredded unseasoned nori
In medium bowl, mix flour, beaten eggs and water, making sure there are no lumps. The consistency of the mixture should be thick and smooth. Add cabbage, green onions, corn, pork, shrimp and ginger. Mix until combined.
On high, heat medium, nonstick skillet. Pour batter into the skillet, spreading to cover entire surface. The batter should be about 1/2-inch thick. Cook until both sides are golden brown, about 2-4 minutes per side. Remove pancake to a plate.
Spread an even layer of mayonnaise on top, making sure to cover completely. Drizzle okonomiyaki sauce on top and garnish with toppings. Serves 4 (batter makes about 2 skillet-sized pancakes).
Approximate nutritional information, per serving (with toppings): 300 calories, 17 g fat, 3 g saturated fat, 100 mg cholesterol, 800 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g sugar, 13 g protein
GREEN TEA KAKIGORI (GREEN TEA SHAVE ICE)
8 cups of ice, cubed or crushed
» Syrup:
1 cup water
3/4 cup sugar
2 teaspoons green tea matcha powder (available at Asian markets)
» Topping:
1/4 cup evaporated milk, unsweetened
1 pint green tea ice cream
1 cup cooked and sweetened azuki beans (available at Asian markets)
In small saucepan, dissolve sugar into water and bring to a simmer on low heat. Remove from heat.
Cool 10 minutes, whisk in green tea matcha powder. Refrigerate until chilled before using.
Add ice to blender or food processor, being sure to fill it only halfway. Grind ice on finest setting, stopping intermittently to scrape down edges and rotate ice for even consistency.
In a small bowl, pack in generous amount of ice and cover with syrup. Drizzle with evaporated milk and top with one scoop each ice cream and azuki beans. Serves 4.
Approximate nutritional information, per serving: 550 calories, 19 g fat, 12 g saturated fat, 100 mg cholesterol, 100 mg sodium, 88 g carbohydrate, 4 g fiber, 72 g sugar, 9 g protein
YAKI TOMOROKOSHI (GRILLED CORN WITH MISO BUTTER)
8 ears fresh sweet corn, cleaned and cut in half
1/4 cup mirin (available in Asian section of markets)
1/4 cup soy sauce
1 clove garlic, crushed
2 quarter-size ginger slices, peeled and crushed
1 tablespoon white miso paste
2 tablespoons butter
In a large pot over high, boil water, then add corn and cook 2-4 minutes, until tender; drain well.
In small saucepan, add mirin, soy sauce, garlic, ginger and miso. Simmer over medium heat until slightly reduced. Remove from heat and add butter.
Cook corn on charcoal grill, basting with sauce frequently. Cook to desired charring, about 3-5 minutes.
Approximate nutritional information, per whole ear serving: 180 calories, 5 g fat, 2.5 g saturated fat, 10 mg cholesterol, 600 mg sodium, 32 g carbohydrate, 3 g fiber, 11 g sugar, 6 g protein
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