Rika's TOKYO CUISINE: Komeko Rice Flour Dishes

Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Komeko (rice flour) Okonomiyaki (2) Komeko (rice flour) Deep-fried Seafood.

(1) Komeko (rice flour) Okonomiyaki

Ingredients (Serves 1)
2 cups (400 ml) chopped cabbage
1/4 cup (50 ml) grated potato
1 piece fresh ginger
3/4 cup (150 ml) fine rice flour
1 tbsp granulated dashi
1/2 cup (100 ml) water
1 egg
1/2 sac mentaiko (chili spiced and fermented fish roe)
40 g pork belly

For the sauce:
1 tbsp worcestershire sauce
1 tbsp tomato ketchup
1 tbsp mayonnaise
1 tsp aonori (dried seaweed)
Katsuobushi (skipjack shavings), as needed

1. Cut the cabbage into 7-millimeter squares. Grate the potato.
2. Beat the egg. Mix in the dashi, grated potato and rice flour.
3. Cook the mixture in a pan over medium heat. Place the pork belly slices onto it.
4. If you don't have okonomi-sauce, mix equal amounts of ketchup and worcestershire sauce. Drizzle it over the okonomiyaki. Top with mayonnaise, katsuobushi and aonori to serve.

(2) Komeko (rice flour) Deep-fried Seafood

Ingredients (Serves 1)
1 cup (200 ml) rice flour
5 peeled shrimp
6 scallops
8 green beans
1 tsp salt
Pepper, as needed
1 wedge lemon
Wasabi, as needed

1. Season the shrimp and scallops with salt and pepper.
2. Lightly coat the shrimp and scallops with rice flour. Cut the stems off the green beans.
3. Deep fry them in medium heated oil. Don't cook too long. Once it is golden brown, it's done.