LCBO Food & Drink Holiday 2018

TWISTS  MORNING UMAMI

SHRIMP OKONOMIYAKI WITH UMAMI SAUCE AND NORI

¾ lb (340 g) raw shrimp, peeled, deveined, chopped into ½ inch (1 cm) pieces 8 tsp (40 mL) vegetable oil, divided Mayonnaise (preferably Kewpie brand) for serving Thinly sliced green onions and shredded nori to garnish 1 For the umami sauce, whisk ingredients in a small mixing bowl until combined. Transfer to an airtight container. Refrigerate up to 1 month. Bring to room temperature before serving. 2 For the okonomiyaki, whisk flour, baking powder, salt and pepper in a large mixing bowl. In a separate bowl, whisk eggs and broth. Whisk wet into dry until smooth. Fold in cab- bage and shrimp. 3 Preheat oven to 200°F (100°F). Line a baking sheet with parchment paper. 4 Heat 2 large nonstick frying pans over med­ iumheat. Pour 1 tsp (5 mL) vegetable oil in each pan. Pour one-quarter of batter in each pan and spread evenly to 7-inch (18-cm) rounds. Cook

Packed with crunchy cabbage and sweet shrimp, this iconic Japanese pancake is all- dressed with a sweet-and-savoury sauce, tangy mayo and slivers of seaweed. You could also cut it into thin wedges and serve as an hors d’oeuvre before a dinner party. Kewpie is a Japanese brand of mayonnaise that comes in a convenient squeeze bottle and can be found at many Asian supermarkets. UMAMI SAUCE 3 tbsp (45 mL) ketchup 3 tbsp (45 mL) Worcestershire sauce 1½ tbsp (22 mL) oyster sauce 1½ tbsp (22 mL) honey OKONOMIYAKI 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder ½ tsp (2 mL) salt Freshly ground pepper to taste 4 large eggs 1⅓ cups (330 mL) low-sodium chicken broth 8 cups (2 L) chopped napa cabbage

until golden brown, about 5 minutes. Working 1 at a time, slide pancake onto a plate or light cutting board bigger than the pan. Place fry- ing pan over pancake and holding both firmly, quickly invert pancake back into pan. Return to heat and drizzle 1 tsp (5 mL) oil around sides of pancake. Cook until golden brown and cooked through, about 4 minutes. Slide onto baking sheet and keep warm in oven. Repeat with remaining batter and oil. 5 To serve, brush pancakes with umami sauce, drizzle with mayo and sprinkle with green onions and nori. Serves 4 to 6

WHAT TO SERVE Ozeki Junmai Sake VINTAGES 41137, $10.80 Tawse Quarry Road Organic Riesling VQA VINTAGES ESSENTIALS 198853, $24.95

66  FOOD & DRI NK HOLIDAY 2018