#mayonnaise
This #FoodieFriday, add another of the five French sauces to your cookbook. Reblog if you’ll be trying this recipe brought to you by Le Cordon Bleu!
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Sis went out for an errand and asked if I wanted some sushi. She came back with this Hoso Maki Mayo (S$6) or Hosomaki (細巻き) from Sushi Express(爭鮮). The hosomaki according to what I understand is considered the most basic makizushi type. Rather than having a combination of fillings, it only contains a single filing, normally consisting of either cucumber, salmon, tuna, or crab stick. It is the smallest maki and enjoyed for its simplicity. This one had omelette, crab stick and cucumber rolled in tobiko (flying fish roe) with mayonnaise.
Having to work from home means sis had more time on hand to try out new recipes such as this Okonomiyaki(お好み焼き), a type of Japanese savory pancake dish. She uses this store bought Otafuku Okonomiyaki Japanese Pancake Kit (S$9.10) that makes four servings. Comes with kelp flavoured flour, nagaimo (Chinese yam) powder, squid powder seasoning (I think) and seaweed (aonori) powder. The pancake kit provides the bare minimum ingredients so you have got to add chopped cabbage (300g), two eggs and 160ml of water. You can add in meat and seafood but we don’t have any on hand.
Once you are done pan-frying the Okonomiyaki, you can add in the bonito flakes and shredded seaweeds. I preferred to drizzle the okonomiyaki sauce on the pancake first so the bonito flakes and seaweeds will stay put and then used the mayonnaise to weight down on the top to prevent them from get blown off. Whatever ways you want the sauces to be in, just eat it while it is still hot/warm.
