MILWAUKEE -- Mark your calendar for the 15th annual Kohler Food & Wine Experience -- a four-day extravaganza of food, wine and fun. This interactive culinary event features celebrity chefs, libations specialists, wine experts and epicurean enthusiasts from around the world for dynamic culinary seminars, tastings and signature festivities. Tom McGinty joins FOX6 WakeUp with a preview.
Below is a recipe for a dish Tom McGinty shared during WakeUp.
- 3/4 cup dashi or vegetable stock
- 1 cup all purpose flour
- 4 eggs
- 1 tsp sweet soy sauce
- 4 slices of bacon, diced
- 5 cups shredded green cabbage
- 1/2 cup green onions, sliced thin
- 1/2 cup panko flakes
1. Pour stock in a medium bowl; slowly whisk in flour until just fully incorporated.
2. Whisk in eggs, one at a time; add shichimi togarashi & sweet soy sauce. Whisk to combine & set aside.
3. Add diced bacon in a 8” non-stick skillet over medium heat. Sauté for 4-5 minutes, until crisp. Remove bacon from pan leaving the rendered fat in the pan.
4. Combine cabbage, green onion, carrot & panko flakes in a large mixing bowl; add egg batter & mix thoroughly.
5. To cook okonomiyaki, place cabbage batter into pan with rendered bacon fat over medium heat and press into pan using a spatula.
6. Reduce heat to medium-low & cook for 5 to 7 minutes, or until golden brown. Flip pancake & cook for an additional 5 to 7 minutes. Slide cooked okonomiyaki onto a clean cutting board to rest. Repeat process in step #5 to cook 3 more pancakes
7. To serve: using a sharp knife, quarter okonomiyaki into wedges & arrange on a serving plate. Top generously with crisp bacon and desired garnishes.