Here are 2 yaki toppings for an Asian-flavored salad to make it more substantial. Either can also be eaten on their own. The first, the Ramen Fritter, is probably a WT creation, although it does slightly remind me a bit of the okonomiyaki I had in Osaka (without the octopus, bbq sauce, mustard and mayo). The second, the tamagoyaki, is a bit more authentic. I bought a tamagoyaki pan at KoMart (for 6 bucks!). My first attempts to make it had not been successful, it does take time to learn how to make it properly. I did better after watching a few videos on YouTube with people making it.
Ramen Fritter
1 package ramen noodles
2 eggs, beaten
4 green onions, white and green chopped
1 clove garlic, chopped
1 TBSP soy sauce
dash coriander
vegetable oil
Cook ramen to package instructions. Drain off broth - do not rinse. Add eggs, onions, garlic, soy sauce, and coriander.
Heat oil in skillet over medium heat. Drop 1/4 of mixture as a glob onto the frying pan and flatten out. Cook until sets and turns golden brown (about 3-4 minutes). Flip and cook other side the same. Repeat until you're out of mixture.
I used this recipe to make the Tamagoyaki. I chose this one to make because most recipes I found are require dashi, which I didn't have handy.
I overcooked a couple layers, and I didn't use a sushi rolling mat, but the taste was pretty good, especially drizzled with a little extra soy sauce.
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