My Wonderland

生活在這有“美食沙漠”之稱的國度   加上物價高昂

我們夫妻倆  若有突然想吃某種記憶中的美食的慾望

便會發狂似的在網路上遍尋食譜  而後滿懷成就感地做出來犒賞自己

是鄉愁吧......？

在我揣想今年聖誕大餐該煮什麼給大家吃才好

無意中找到了做大阪燒的食譜

老公旋即對這道菜予以熱烈的回應

於是我知道他是想念美味的大阪燒了...

就像我會突然無來由的想念紫菜蛋花湯...

泡菜大阪燒  
Kimchi Teppanyaki

材料：

低筋麵粉  50克
鰹魚粉   1小匙
鹽   適量
水   50ml
高麗菜  70克
泡菜  60克，擠乾水分
五花肉  3-4片
蛋  1顆

Ingredients

50g Cake Flour
1 tsp Fish Powder
A pinch of Salt
50ml Water
70g Cabbage, shredded
60g Kimchi, squeeze out the excess water
3-4 slices of Pork
1 Egg

做法：

1. 麵粉過篩後，加入鰹魚粉、鹽和水，攪拌混合好。
2. 加入切絲的高麗菜、雞蛋和泡菜，用湯匙攪拌（不要攪拌太多次，因為麵筋的關係，煎的時候會縮小，口感會變差）。
3. 鋪一張烘焙紙在鍋子上，把混合好的麵糊放進去，用小火慢慢煎。上面鋪一層肉片，繼續小火慢煎。
4. 大阪燒旁邊已經開始凝固的時候，紙拿高一點看看另外一面的顏色；若呈金黃色，就可以翻面。
翻面 Tips:
取一大圓盤並鋪上一張烘焙紙。將圓盤連同烘焙紙倒置於煎鍋上，而後反轉將鍋子倒置於圓盤上。
此時取下位於上方的烘焙紙，用雙手抓住下方烘焙紙的兩邊，緩緩將大阪燒再次移入煎鍋中。翻面完成!
5. 翻面後，以小火繼續煎 3-4分鐘即可。
6. 盛盤，上面擠豬排醬和美乃滋，撒上適量的海苔粉和柴魚片。

Method

1. Mix together the sifted flour, fish powder, salt and water.

2. Add the shredded cabbage, egg and kimchi to the batter and lightly mix with a spoon.
    (NB. Do NOT over mix and stir as it might cause an unpleasant outcome in the taste of Teppanyaki.)

3. Lay a sheet of baking paper on the frying pan, heat on low, and gently spoon in all the batter on the baking sheet.
    Place a layer of pork slices on top of the batter and keep frying on low.

4. When the egdes of Teppanyaki solidify and the other side turns into a golden colour
    (lift the baking paper and see the colour on the other side), flip the Teppanyaki to another side.

Flipping Tips*
Place a sheet of baking paper on a round-shaped dinner plate. Reverse the plate together with the baking sheet and put it on top of the frying pan. Then reverse the frying pan onto the plate. Now, remove the baking paper on top (which was in the frying pan), put the frying pan back to the stove, and, grabbing the sides of the baking paper beneath the Teppanyaki, gently move the Teppanyaki back into the frying pan. Flipping done!

5. After flipping, keep frying on low heat for another 3 to 4 minutes.

6. Serve Teppanyaki with some Tonkatsu sauce/ HP sauce and Mayonnaise, and sprinkle some aoko powder (seaweed powder) on top. 

Ta-Dah!