Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 4 slices bacon, chopped
- 1/4 cup brown sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper
Special equipment needed:
- Imagawayaki pan or a non-stick skillet
- Mixing bowls
- Whisk
- Spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Skewer or toothpick
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
2. In another mixing bowl, beat the eggs and then add the milk and vegetable oil. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat the imagawayaki pan or non-stick skillet over medium heat.
5. In a separate skillet, cook the bacon until crispy. Remove from the skillet and set aside.
6. In the same skillet, add the sliced onions and cook over medium heat until caramelized, stirring occasionally. This should take about 15-20 minutes.
7. Add the brown sugar, balsamic vinegar, and black pepper to the caramelized onions. Stir well and cook for another 2-3 minutes until the sugar has melted and the mixture is sticky.
8. Fold the bacon and caramelized onion mixture into the batter.
9. Grease the imagawayaki pan or non-stick skillet with a little oil.
10. Pour about 1/4 cup of the batter into each mold of the imagawayaki pan or onto the skillet.
11. Cook for 2-3 minutes on each side until golden brown.
12. Use a skewer or toothpick to check if the imagawayaki is cooked through. If the skewer comes out clean, it is done.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 imagawayaki
Nutritional information:
- Calories per serving: 230
- Total fat: 8g
- Saturated fat: 2g
- Cholesterol: 50mg
- Sodium: 270mg
- Total carbohydrates: 32g
- Dietary fiber: 1g
- Sugars: 13g
- Protein: 7g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use turkey bacon instead of regular bacon for a lower-fat option.
- You can use honey instead of brown sugar for a natural sweetener.
Variations:
- You can add chopped green onions or chives to the batter for extra flavor.
- You can add shredded cheese to the batter for a savory option.
- You can substitute the bacon and onion mixture with sautéed mushrooms for a vegetarian option.
Tips and tricks:
- Do not overmix the batter, as this can result in tough and chewy imagawayaki.
- Grease the pan or skillet lightly with oil to prevent sticking.
- Use a skewer or toothpick to check if the imagawayaki is cooked through before removing it from the pan or skillet.
- Serve the imagawayaki warm for the best taste.
Storage instructions:
- Store the leftover imagawayaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the imagawayaki in the microwave or oven until warm.
Presentation ideas:
- Serve the imagawayaki on a plate with a drizzle of balsamic glaze and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley
- Balsamic glaze
Pairings:
- Green salad
- Steamed vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Tempura vegetables
- Sushi rolls
Troubleshooting advice:
- If the imagawayaki is sticking to the pan or skillet, grease it more lightly with oil.
- If the batter is too thick, add a little more milk to thin it out.
- If the imagawayaki is not cooked through, cook it for a little longer on each side.
Food safety advice:
- Make sure to cook the bacon and onions thoroughly before adding them to the batter.
- Store the leftover imagawayaki in the refrigerator to prevent bacterial growth.
Food history:
- Imagawayaki is a traditional Japanese dessert that originated in the Edo period (1603-1868). It is a type of sweet pancake that is typically filled with red bean paste.
Flavor profiles:
- Sweet and savory
- Smoky and salty
- Caramelized and sticky
Serving suggestions:
- Serve the imagawayaki as a snack or dessert.
- Pair it with a cup of green tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese