Recipes
Recipe of Japanese Okonomiyaki
Ingredients: 1 cup all-purpose flour 1 cup dashi stock (or chicken/vegetable broth) 2 large eggs 2 cups shredded cabbage ½ cup sliced scallions ½ cup cooked and chopped shrimp (optional) ½ cup tenkasu (tempura scraps) ¼ cup sliced pickled red ginger (beni shoga) ¼ cup bonito flakes vegetable oil for cooking Okonomiyaki sauce Japanese mayonnaise Aonori seaweed flakes Instructions: In a mixing bowl, combine the all-purpose flour and dashi stock (or broth) and whisk until you have a smooth batter. Add the two large eggs and whisk them into the batter until fully incorporated. Fold in the shredded cabbage, sliced scallions, chopped shrimp (if using), tenkasu, and pickled red ginger into the batter. Mix well. Heat your SENSARTE Nonstick Crepe Pan over medium heat and add a bit of vegetable oil. Pour a portion of the batter onto the pan, spreading it into a round shape, similar to a pancake. You can make one large Okonomiyaki or several smaller ones, depending on your preference. Cook for about 5-6 minutes until the bottom is golden and crispy. Carefully flip the Okonomiyaki using a spatula. Cook the other side for an additional 5-6 minutes. Transfer your Okonomiyaki to a serving plate. Drizzle with Okonomiyaki sauce and Japanese mayonnaise in a zig-zag pattern. Sprinkle with bonito flakes and Aonori seaweed flakes. Slice your Okonomiyaki into wedges or squares, then serve and enjoy!
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Recipe of Kung Pao Chicken
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsps vegetable oil ½ cup unsalted peanuts 2 cloves garlic, minced 2 tsps ginger, minced 2-3 dried red chili peppers (adjust to your spice preference) 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 4 green onions, chopped ¼ cup low-sodium soy sauce 2 tbsps rice vinegar 1 tbsp hoisin sauce 1 tbsp sugar 1 tsp cornstarch dissolved in 2 tablespoons water sesame seeds for garnish (optional) Instructions: In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and sugar to create the sauce. Set aside. Heat 1 tbsp vegetable oil in your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add the chicken pieces and stir fry until they turn golden brown and are cooked through. Remove the chicken from the pan and set it aside. In the same pan, add the remaining tbsp vegetable oil. Add the minced garlic, ginger, and dried red chili peppers. Stir fry for about 30 seconds until fragrant. Add the diced red and green bell peppers and zucchini to the pan. Sauté for 2-3 minutes until they start to soften but remain crisp. Return the cooked chicken to the pan and mix it with the vegetables. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Add the cornstarch-water mixture to the pan to thicken the sauce. Continue to cook for another 2 minutes until the sauce has thickened and coats the ingredients. Toss in the unsalted peanuts and chopped green onions. Stir fry for an additional minute. Transfer the Kung Pao Chicken to a serving dish, garnish with sesame seeds if desired, and serve hot over steamed rice or noodles. Enjoy!
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