Sam Choy's Kitchen Recipe: Ikayaki - Hawaii News Now - KGMB and KHNL

Sam Choy's Kitchen Recipe: Ikayaki

Sam Choy's Kitchen Recipe: Ikayaki

4 ounce surume ika (squid)
½ cup chopped head cabbage
2 eggs
2 cups flour
2 cups water
1 cup tonkatsu sauce, preferably Ikari brand
1 cup Best Foods mayonnaise
4 Tbsp. oil
2 cups katsuobushi- dried, smoked tuna shavings
2 cups agedama- crunchy bits of deep fried flour-dough
4 tsp. aonori- green seaweed

For the batter: cut the squid into ¼ inch dices.  Put the squid, cabbage, eggs, and flour in a large mixing bowl.  Add water bit by bit; mix after each addition.  The batter shouldn't be too dry and it shouldn't be too wet and runny.  You may have to stop adding water or add a bit more to get the right consistency.

For the sauce: put the  tonkatsu sauce and mayonnaise in a bowl and mix well.  There are many different types of tonkatsu sauce and you may have your favorite.  I prefer to use the Ikari brand and also the Best Food mayonnaise.

To make pancake: put 1 tablespoon of oil in a non-stick frying pan and heat over medium heat.  Ladle about ½ cup of ikayaki batter into the pan.  Use a spatula to spread the batter evenly and thinly over the bottom of the pan.  Sprinkle ¼ cup of katsuobushi and ½ cup of agedama on the batter.  Press down the pancake with the spatula to make the pancake as thin as possible.  Turn the heat to medium-high and cook both sides until they are golden brown and crispy on both sides.  It will take about 3 minutes on each side.  Remove the pancake from the pan and put on a plate; cover to keep warm.  Repeat until you have used up all the batter.

Presentation:  Use a spatula to transfer a pancake to a serving plate.  Use a pizza cutter to cut it into 8 pieces.  Pour the tonkatsu-mayonnaise sauce over the pancake.  Sprinkle ¼ cup of the katsubushi and 1 teaspoon aonori over the pancake and serve.

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