Ingredients
Preparation
In a small pot, heat chicken fat until liquified and starting to smoke. In a medium heatproof bowl, combine all other ingredients. Slowly pour schmaltz into the bowl, letting it sizzle through all of the spices. Whisk to incorporate fully and let cool completely.
Cut each cucumber into three pieces, then use the flat size of your knife to smash each piece into two craggy halves. In a large bowl, toss smashed cucumbers with chili oil, sesame oil, and MSG until evenly combined, then season with salt to taste.
In a small pot, heat oil. Add in salt, spices, and MSG, and whisk to combine. Whisk in flour and let cook until toasty, about 30 seconds. Let cool completely, then brush onto pancakes before sprinkling on scallions during assembly.
Make the sauce: In a small bowl, whisk together all ingredients until combined. Make the okonomiyaki: In a large bowl, combine cabbage, onions, carrots, and garlic. In a medium bowl, beat eggs together with spices and broth, then whisk in flour and baking powder. Pour egg mixture over cabbage mixture and fold to combine.In a skillet over medium heat, heat oil. Spread ⅓ the cabbage mixture into a circle and cook until lightly golden, 4 to 5 minutes. Flip pancake and continue cooking until golden on the second side, 4 to 5 minutes more.Spoon sauce on pancake and brush evenly across, then top with squiggles of mayonnaise, a layer of bonito flakes, and a shake of furikake before serving.
In a skillet over medium heat, heat oil. Add in onion, garlic, ginger, and pork and cook until onions are lightly caramelized. Add in fish sauce and season with salt and pepper and stir to combine.Reduce heat to medium-low. Add in tamarind sauce and sugar and continue cooking, stirring frequently, until meat is deeply golden, caramelized, and bordering on crispy, about 10 minutes.
Make the rice: In a skillet over medium heat, heat 2 tablespoons oil. Add in yellow onion, garlic, and season with salt and pepper. Cook until onions are slightly golden, then add in rice, soy sauce, ketchup, and 2 tablespoons reduced broth. Stir until each grain of rice is coated with ketchup, then continue cooking, stirring frequently, until rice is glazed and almost caramelized. Transfer to a bowl or mold and gently pack in with a bit of pressure, then set aside.Make the sauce: In a small pot over low heat, combine both ingredients and whisk to combine. Bring to a simmer, then remove from heat. Make the omelette: In a medium bowl, whisk eggs with 3 remaining tablespoons of reduced broth and a pinch of kosher salt. In the same skillet over medium-low heat, heat remaining 1 tablespoon oil. Pour in whisked eggs and cook until soft curds form, shaking pan and stirring eggs with a spatula or chopsticks constantly to avoid overcooking. Remove from heat, then gently fold omelette into an almond shape.To assemble: Cover bowl of fried rice with a plate, then flip to invert rice onto plate. Carefully transfer omelette on top of rice, then pour sauce over. Garnish with green onions before serving.
