SMOKED GOOSE OKONOMIYAKI
Smoked goose leg meat is folded into an okonomiyaki batter with cabbage and scallions, then cooked in a skillet until crisp on both sides. Finish it with kewpie mayonnaise, Bulldog sauce, nori, and bonito flakes for a simple savory pancake with a little smoke from the goose.
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup dashi
- 3 eggs plus 1 yolk, lightly beaten
- 4 cups thinly sliced cabbage
- 1/4 cup sliced scallions
- 1/2 cup shredded cooked goose (or duck leg meat)
Smoked Goose Leg Ham
- 2 quarts water
- 3/4 cup kosher salt
- 1/4 cup brown sugar
- 1/2 cup honey
- 1 teaspoon pink salt (optional)
- 2 garlic cloves
Instructions
For the Okonomiyaki
- To a large bowl, add the flour, baking soda and salt. Whisk to combine.
- Add the eggs and dashi. Stir until just combined.
- Add the cabbage, scallions and meat. Fold to combine.
- Heat a large nonstick skillet over medium heat. Add 2 tablespoons of cooking oil.
- When the oil starts to shimmer and lightly smoke, add your batter.
- Cook the pancake until the edges start to crisp and the center starts to set.
- Turn the pancake over and cook until lightly browned and crispy.
- Top with nori, bonito flakes, kewpie mayonnaise and Bulldog sauce.
For the Smoked Goose Leg
- Heat brine and stir to dissolve salt, sugar and honey. Chill throughly in the fridge.
- Brine goose legs for 24 to 36 hours
- Rinse until cold water, dry and refrigerate for 12-24 hours uncovered.
- Smoke at 200 degrees F for 2 hours.
- Place the legs in a pot. Pour in just enough water to cover the legs. Slowly simmer until they are tender and almost falling apart when pierced with a fork.
NOTES
- Keep wet ingredients in check. Cabbage works well here, but avoid extra fillings that throw off a lot of water or the pancake will be harder to flip cleanly.
- Mix the batter just enough. Stir the eggs and dashi into the flour mixture until combined, then fold in the cabbage, scallions, and goose without overworking it.
- Start with a hot skillet. Heat the oil until it shimmers and just starts to smoke, then add the batter so the bottom sets and crisps faster.
- Flip when the center sets. Wait until the edges are crisp and the middle starts to firm up before turning it over.
- Brine the goose legs first. Chill the brine completely, then brine the legs for 24 to 36 hours before drying and smoking them.
- Dry the legs before smoking. Rinse them, dry them well, and refrigerate them uncovered for 12 to 24 hours so the smoke sticks better.
- Smoke, then simmer tender. Smoke the goose legs at 200 F for 2 hours, then simmer them in just enough water to cover until the meat is tender and nearly falling apart.
Nutrition
Calories: 476kcal | Carbohydrates: 78g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 22353mg | Potassium: 386mg | Fiber: 3g | Sugar: 51g | Vitamin A: 340IU | Vitamin C: 29mg | Calcium: 142mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!