{"id":39107,"date":"2017-12-21T13:48:06","date_gmt":"2017-12-21T20:48:06","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=39107"},"modified":"2026-09-30T16:17:00","modified_gmt":"2026-09-30T23:17:00","slug":"recipes-christmas-november-part-2-olsons","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/recipes-christmas-november-part-2-olsons\/","title":{"rendered":"Recipes From Christmas In November – Part 2 The Olsons"},"content":{"rendered":"

Savouries From Anna and Michael Olson For The Holidays and Beyond<\/b><\/h2>\n

Part of the fun at Christmas in November<\/a>, the annual festival at Jasper Park Lodge,\u00a0is learning a few new takes on recipes, and sometimes new recipes altogether. Anna and Michael Olson’s main stage performance this year involved Bacon Okonomijaki ( a Japanese pancake), Pork-a-Leekie Pie and Pork Sausage Square. These two are super entertaining and their recipe work. Make sure you source your pork locally with BC and Alberta Pork!<\/p>\n

\u00a0\"Bacon<\/a><\/strong><\/p>\n

Bacon Okonomiyaki<\/strong><\/h3>\n

Makes 24 bite-size pieces Prep Time: 10 minutes Cook Time: 12-15 minutes<\/p>\n

Okonomiyaki is an inexpensive snack served in beer joints across Japan. It\u2019s a cabbage pancake cooked on a griddle with whatever toppings you wish and then brushed with a sweet sauce and mayonnaise. The traditionalists top it with \u201channa katsuo\u201d (dried tuna flakes) so go for it if you want the real deal. The basic batter is easily modified with any topping or garnish you have, kind of the like the versatility of making pizza (and by versatility, I mean clean the fridge). The good news is that one of these can be cut up into a couple dozen pieces so it makes appetizers an easy chore.<\/p>\n

Batter<\/strong><\/p>\n

1 cup\/250 ml all-purpose flour
\n\u00bd tsp\/2 ml salt
\n1 tsp\/5 ml granulated sugar
\n1 tsp\/5 ml baking powder
\n1 cup\/250 ml water
\n2 Tbsp\/30 ml beer
\n2 eggs
\n2 cups\/500 ml grated green cabbage
\n1 tsp\/5 ml canola oil
\n6 slices cooked bacon, drained on a paper towel<\/p>\n

Toppings*<\/strong>
\n1 Tbsp\/15 ml mayonnaise (look for Kewpie brand)
\n2 Tbsp\/30 ml okonomi sauce (in Asian grocery stores, or equal parts soy sauce, ketchup and Worschestershire)
\n* you can substitute sour cream and salsa for the mayonnaise and okonomi sauce<\/p>\n

    \n
  1. Combine the flour, salt, sugar, baking powder, water, beer, and eggs in a bowl, blend well. Cover and refrigerate 30 minutes to allow the batter to rest.<\/li>\n
  2. Add the grated cabbage to the batter and stir to coat.<\/li>\n
  3. Heat the oil in a 10-inch (25 cm) nonstick pan over medium heat and pour in the batter. Cook 4 to 6 minutes until the bottom starts to brown a little and the pancake begins to rise and firm up at the edges. Shake the pan occasionally to loosen the pancake. Crumble the cooked bacon over the top of the cooking pancake.<\/li>\n
  4. To flip it, slide the pancake from the pan onto a dinner plate and then carefully invert the hot pan over the plate and flip it back letting the pancake fall onto it, lifting up the plateso that the other side can now cook another 4-6 minutes or until golden and firm.<\/li>\n
  5. Using the plate, turn over again to make sure the bacon is cooked.<\/li>\n
  6. Squeeze or brush the top side with mayonnaise then drizzle the okonomi sauce over in a criss-cross pattern. Cut the pancake into 24 squares and eat while hot.<\/li>\n<\/ol>\n

    \"pork<\/a><\/p>\n