Texas Smoked Brisket with Japanese Pancake

(@cooking_with_aloha_texas_style) • Instagram photos and videos

I tried the instant mix for the Okonomiyaki for the first time.  The box instructions said to add 3 slices of bacon, but I had leftover pork belly and decided why not chop it up since it's just thicker bacon to me.  I know it's supposed to be a delicate dish, but when I have lots of protein, why not try it with other heartier meats?

I smoke a brisket at least once a month and always looking for new ways to incorporate it into my dinner rotation.   Thought why not try tweaking a recipe since I am learning to cook with organic Japanese Jumbo Quail eggs from a neighbor who raises them, may as well get all the protein in 1 bite.

I was also excited to test the recipe out on Guy Fieri's new line of cookware that doesn't use chemicals to make the pans nonstick.  It has to do with the manufacturing and seasoning it before using, kind of like a wok, but it can go in the dishwasher.  That's a bonus since I HATE hand washing dishes.

 

 

 

*This post contains affiliate links. This means I may earn a commission should you chose to sign up for a program or make a purchase using my link. 

 

Ingredients

 

  • Protein of choice (I like pork belly, brisket ½ -1 pound)
  • ⅔ C flour
  • 2 T cornstarch
  • ½ C warm water or beef stock
  • 1 t dashi powder dissolved in warm water
  • 3 eggs or 12 Japanese Jumbo Quail Eggs (about 6 oz.)
  • ½ small green head cabbage or napa -shredded
  • 1 bunch green onion chopped

Instructions

  1. Pan fry the protein until cooked through and fat renders, then set aside.
  2. Batter - combine  eggs and dashi powder dissolved in water/beef stock
  3. In a large mixing bowl add flour and cornstarch
  4. Add the eggs and dashi stock mixture. Stir and combine until smooth.
  5. Add the shredded cabbage, protein, green onion into the batter mixture. Mix until all the dry ingredients are evenly coated. There shouldn’t be much excess batter liquid at the bottom - if there is excess liquid, just add a little more cabbage or protein and mix.
  6. Heat frying pan over medium heat, using the same pan as the protein, allowing the rendered fat to get shiny.
  7. Add about 1 ½ C of the batter to the pan and flatten to a circle about ¼ inch thick.
  8. Cook each pancake for about 2mins per side, until lightly browned.

Transfer pancakes to serving plates, then top with a drizzle of mayonnaise miso, tonkatsu sauce, furikake or bonito flakes.

Store bought mayonnaise dressing and tonkatsu sauce drizzled over the pancake makes it a perfect fusion of cultures bite.

 

Here's the link to learn more about these great pans https://flavortown-cookware.com/?rfsn=8135150.b922f9