{"id":3371,"date":"2016-12-26T20:40:17","date_gmt":"2016-12-27T01:40:17","guid":{"rendered":"http:\/\/www.goodmath.org\/blog\/?p=3371"},"modified":"2016-12-28T11:19:00","modified_gmt":"2016-12-28T16:19:00","slug":"okonomilatkes","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2016\/12\/26\/okonomilatkes\/","title":{"rendered":"Okonomilatkes!"},"content":{"rendered":"<p> I&#8217;m working on some type theory posts, but it&#8217;s been slow going.<\/p>\n<p> In the meantime, it&#8217;s Chanukah time. Every year, my family makes me cook potato latkes for Chanukah. The problem with that is, I don&#8217;t particularly <em>like<\/em> potato latkes. This year, I came up with the idea of trying to tweak them into something that I&#8217;d actually enjoy eating. What I came up with is combining a latke with another kind of fried savory pancake that I absolutely love: the japanese Okonomiyaki. The result? Okonomilatkes.<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li> 1\/2 head green cabbage, finely shredded.<\/li>\n<li> 1 1\/2 pounds potatoes<\/li>\n<li> 1\/2 cup flour<\/li>\n<li> 1\/2 cup water<\/li>\n<li> 1 beaten egg<\/li>\n<li> 1\/2 pound crabstick cut into small pieces<\/li>\n<li> Tonkatsu sauce (buy it at an asian grocery store in the japanese section. The traditional brand has a bulldog logo on the bottle.)<\/li>\n<li> Katsubuoshi (shredded bonito)<\/li>\n<li> Japanese mayonaise (sometimes called kewpie mayonaise. You can find it in squeeze bottles in any asian grocery. Don&#8217;t substitute American mayo &#8211; Japanese mayo is thinner, less oily, a bit tart, sweeter, and creamier. It&#8217;s really pretty different.)<\/li>\n<li> 1 teaspoon salt<\/li>\n<li> 1\/2 teaspoon baking powder.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> In a very hot pan, add about a tablespoon of oil, and when it&#8217;s nearly smoking, add the cabbage. Saute until the cabbage wilts and starts to brown. Remove from the heat, and set aside to cool.<\/li>\n<li> Using either the grater attachment of a food processor, or the coarse side of a box grater, shred the potatoes. (I leave the skins on, but if that bugs you, peel them  first).<\/li>\n<li> Squeeze as much water as you can out of the shredded potatoes.<\/li>\n<li> Mix together the water, flour, baking powder, egg, and salt into a thin batter.<\/li>\n<li> Add the potatoes, cabbage, and crabstick to the batter, and stir together.<\/li>\n<li> Split this mixture into four portions.<\/li>\n<li> Heat a nonstick pan on medium high heat, add a generous amount of oil, and add one quarter of the batter. Let it cook until nicely browned, then flip, and cook the other side. On my stove, it takes 3-5 minutes per side. Add oil as needed while it&#8217;s cooking.<\/li>\n<li> Repeat with the other 3 portions<\/li>\n<li> To serve, put a pancake on a plate. Squeeze a bunch of stripes of mayonaise, then add a bunch of the tonkatsu sauce, and sprinkle with the katsubuoshi.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m working on some type theory posts, but it&#8217;s been slow going. In the meantime, it&#8217;s Chanukah time. Every year, my family makes me cook potato latkes for Chanukah. The problem with that is, I don&#8217;t particularly like potato latkes. This year, I came up with the idea of trying to tweak them into something [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-3371","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-Sn","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/3371","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=3371"}],"version-history":[{"count":2,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/3371\/revisions"}],"predecessor-version":[{"id":3379,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/3371\/revisions\/3379"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=3371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=3371"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=3371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}