I’m a tourist Grinch. That scene where he complains about all the noise, noise, noise? That would be me. I prefer doing absolutely nothing in vacations. Maybe fit in a one hour tour, but then just vedge out for the rest of the day. Oh and eat something yummy! I spent a few days of my family summer vacation in Wisconsin Dells, and …wow. Tourist theme park central. Plastic pirate ships, Trojan horse statues, billboards everywhere! I feel like Fry in that Futurama episode where he goes to the moon for the first time and is disappointed to find a theme park there, when he only wants to see the moon. I just wanted to see Wisconsin lakes and trees. The lively Dells was not for me.
Fortunately, my family was just like me and wasn’t interested in planning a strict schedule of back-to-back activities and sight seeings. Just a few touristy things, dinner, and sleeping. One of things we did was a duck tour through the Dells. They use these interesting vehicles and are able to travel on land and through water. The scenery was pretty nice too, and I always like a calm boat ride. Of course, having a tour guide with the cheesiest jokes is required.
So that vacation is over, and I can’t stop thinking about the next one. Later this year, I plan to visit Japan for a fall vacation. I’ve lived there before and visited there on business not too long ago, so I shouldn’t have to feel obliged to do the touristy thing. Ideally would love to submerge in the hot springs and eat some good Japanese street food. Like okonomiyaki.
Okonomiyaki is a savory “pizza pancake” and is a popular throughout Japan as soul-food or street-food. The pancake is made with eggs, flour, and a variety of vegetables, and then topped with okonomiyaki sauce and mayonnaise. I added meat for my topping.
The sauce I used is a Sake spiked version of Okonomiyaki sauce. Sake! A good quality Hoison sauce or Oyster sauce would work well too. Even Ponzu sauce. Paleo mayonnaise is really easy to make with an immersion blender. My version of Paleo mayo uses a blend of light olive and almond oil. I love how the almond oil adds a bit of sweetness without adding extra sugar. It can be enjoyed with any topping, meat or meatless!
- 2 Duck Breasts with skin
- ½ teaspoon of Five Spice
- Salt and Pepper to taste
- 1½ cups of Sliced Napa Cabbage
- ½ cup of Bean Sprouts
- 3 Green Onion Stalks
- ¼ cup of Shredded Carrots
- 2 Tablespoons of Fennel Leaves
- 3 Eggs
- ¾ cup of Chicken Stock
- 1 Tablespoon of Coconut Aminos
- 1 teaspoon of Chopped Garlic
- 3 Tablespoons of Tapioca Starch
- 3 Tablespoons of Coconut Flour
- ¼ cup of Sliced Shiitake
- Cooking Fat for Frying
- Preheat oven to 375F
- Score the duck by slicing the skin in a criss-cross pattern, careful not to slice the meat. Add seasoning.
- Heat a skillet to medium.
- Place the duck breasts skin side down and cover. Cook covered for 10 minutes.
- Transfer the duck to a shallow pan, skin side up.
- Roast in the oven for 10-15 minutes until temperature reads 155F.
- Let sit and prepare the okonomiyaki.
- Sift the tapioca starch and coconut flour. Whisk in the chicken stock and let sit for about a minute.
- Add the eggs and blend with a food processor or hand mixer.
- Fold in the cabbage, carrots, sprouts, and fennel.
- Heat a skillet to medium and add about 1T of cooking oil.
- Pour about ⅓ to ½ cup worth of the mixture onto the hot surface.
- Cover with parchment paper and let cook for about 4 minutes.
- Flip the okonomiyaki and cook uncovered for another 2-3 minutes.
- Top with Sake Okonomiyaki Sauce and Paleo Mayonnaise, mushrooms, and sliced duck.