Cooking                        Recipes              

Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).



Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Italian Sausage Tortellini Soup
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
House Seasoning

Total Recipes: 138
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I first tried Okonomiyaki (おこのみやき) in Hawaii and then had it several times in Toyko.  It was something I really wanted to learn how to make, so eventually went out and found a recipe and really enjoy making it.

Warning, this recipe makes a lot - probably 16 Okonomiyaki patties - so when we make it, it is dinner for the next 4 days. Maybe one of these days we will try to figure out how to make less ... but you will end up with extra cabbage.  Still, the batter keeps in the fridge pretty good, so it is as good on day 4 as day 1.  A few times we have made a couple extra and then microwaved them the next day (didn't add the okonomiyaki sauce or mayo until after) and they were ok (fresh is better). 


1 cup all-purpose flour

1/4 tsp salt 

1/4 tsp sugar

1/4 tsp baking powder

4 nagaimo

3/4 cup dashi (3/4 cup water + 1 tsp dashi powder)

6 large eggs

1/2 cup tempura scraps (1/4 cup of cold water and about 1/4 cup tempura mix, cooked in hot vegetable oil)

1/4 cup pickled red ginger

1 whole cabbage

Sliced pork belly (about three 1 and a half inch strips per Okonomiyaki)

3 cooked shrimp per Okonomiyaki

Vegetable oil

Okonomiyaki Sauce

Japanese Mayonnaise

Katsuobushi (dried bonito flakes)


Squid, crab, or octopus

Add shredded carrots or chopped bean sprouts with the cabbage

Mochi or mozzerella cheese

Dried green seaweed topping


Cooking Directions

In a large bowl, combine the flour, salt, sugar, and baking powder and mix.

Peel and grate a nagaimo  in a small bowl. Combine the cool water and dashi powder in a measuring cup and mix together.

Add the nagaimo and dashi mix to the flour mix and combine by hand.  Cover with plastic wrap and put in the fridge for at least one hour. Longer is better. 

After the batter has rested at least one hour. you can cut out the cabbage core and mince the cabbage. If you want to add carrots or bean sprouts, put them with the cabbage.

Cut the pork belly.  We like to do it in 1 inch strips because you will get more bites of pork belly when you eat the okonomiyaki instead of having to cut it while you are eating.  Lightly saute the shrimp to get it mostly cooked, but tender to the bite (pretty much until the color starts to change).

Add the eggs, tempura scraps, and pickled ginger to the batter and mix.  To make tempura scraps, just get a tempura batter and slowly pour it into hot oil until it browns.  Then cool and chop finely.  Reserve the oil for coating the frying pan.

Mix in the cabbage with the batter, normally 1/4th at a time. Fully combine by hand.

Heat the vegetable oil until it gets up to 350 degrees. We use a Japanese griddle and set it to 350 and check the temp then add the oil. You can use a frying pan as well.

Grab about a baseball ball size of the cabbage / batter and form into a patty.  Place on the griddle or in the pan.  Top with the pork belly and shrimp (or whatever toppings you use).  Cover.  Cook the first side for 3 minutes.  Flip, cover,  and cook the second side for 3:30. Flip again for 1 minute and then set aside to keep warm (you can warm the oven to 250 degrees and place on a baking sheet).  

Once all are done, put about 1 tablespoon of okonomiyaki sauce on each and spread with the underside of a spoon.  Drizzle the Japanese mayonnaise on top in a stripe pattern.  Top with bonito flakes, dried seaweed, additional red ginger, green onions (as desired). 




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This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

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