Chef Miles Vaden, Executive Chef for Passion Food Hospitality, demonstrated two delicious recipes at the NBC4 Health & Fitness Expo.
He was on stage Sunday, Jan. 10th at 11 a.m. at the Cooking 4 You Stage showing the audience how to make healthy eating tasteful. He made Okonomiyaki with Smoked Salmon, Siracha Lite Mayo, Tonkatsu Sauce and Roasted Seaweed Furikake.
Okonomiyake (Japanese Pancake)
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup water
1/2 tsp salt
Health
1/2 tsp baking powder
1 tsp sugar or sugar substitute
1/2 lb kale coarsely chopped, washed well
2 each scallion sliced thing
2 each eggs or egg substitute
1/8 cup vegetable oil to coat pan
4 oz sliced Smoked Salmon
In a mixing bowl combine the flours, salt, sugar and baking powder. Whisk till combined, and then mix in the water to form a thick batter, whisk in the eggs softly until just nearly combined. Gently fold in the kale and scallion- don’t over work the batter, just enough to cover the kale.
Heat ½ tablespoon oil in a 10” cast iron pan or nonstick for a couple of minutes over a medium heat. Scoop the batter into the pan, spreading out with a spatula until it is even in thickness (about an inch thick). Top with the salmon and gently press the salmon down into the batter with your spatula.
After about 3 minutes, the bottom should be light golden brown. Flip it over, being careful not to break, and cook another 5 minutes. Add a little more oil if pan looks dry. Flip over and cook a few minutes more until the pancake is puffy and cooked through.
Slide onto cutting board, top with the Tonkatsu Sauce, Lite Sriracha Mayo, and the Roasted Seaweed Furikake. Cut into sliced and serve
Sriracha Lite Mayo
1/4 cup lite mayo
1 tbsp Sriracha sauce
1 tsp low fat or skim milk
Mix the Sriracha and mayo and thin with the milk. Add more if needed; it should be thin enough that you can drizzle with a spoon over the Okonomiyaki.
Tonkatsu Sauce (Japanese BBQ Sauce)
1 cup ketchup
1 tbsp Dijon Mustard
1/4 Worcestershire sauce
1 tbsp soy sauce
Roasted Seaweed Furikake
2 each nori sheets
1/4 cup white sesame seeds, lightly toasted
1/2 tsp coarse sea salt or kosher salt
1/2 tsp sugar
Using tongs to hold the nori, toast over a low flame, waving it slowly over the burner until it is crisp. The color should darken slightly, be careful not to burn.
Let nori cool, and then slice thin and into small pieces. Scissors are perfect for this. Combine the rest of the ingredients in a bowl and mix well.
