Can This Chef Cook A 3-Course Meal With A Waffle Iron?

Ingredients

• 1.5 cup All-Purpose Flour (sifted; 1 cup for cake waffle, 0.5 cup for okonomiyaki)
• 0.25 cup Cocoa Powder (unsweetened)
• 1 tsp Baking Powder
• 0.5 tsp Salt (divided between batter and okonomiyaki)
• 0.5 cup Granulated Sugar (for cake batter)
• 2 tbsp Powdered Sugar (for chocolate whipped cream)
• 1 cup Milk (whole milk)
• 2 tbsp Vegetable Oil
• 1 tsp Vanilla Extract
• 4 large Eggs (2 for cake batter, 2 for okonomiyaki)
• 1 cup Heavy Cream (for chocolate whipped cream)
• 100 g Dark Chocolate (bars, chopped)
• 1 cup Fresh Cherries (pitted; can use frozen and thawed)
• 2 cup Green Cabbage (shredded)
• 8 stalks Scallions (thinly sliced; half for okonomiyaki, half for garnish)
• 1 tbsp Oyster Sauce
• 1 tbsp Ketchup
• 1 tbsp Worcestershire Sauce
• 2 tbsp Mayonnaise (Japanese mayo preferred)
• 1 tsp Bonito Flakes
• 1 sheet Nori Sheet (shredded)
• 4 cloves Black Garlic Cloves (fermented garlic, soft)
• 4 tbsp Unsalted Butter (softened)
• 1 tbsp Olive Oil
• 2 fillet Black Cod Fillets (about 6 oz each, skin removed)
• 1 Lemon (cut in half for char)
• to taste Black Pepper

Instructions

1. Combine Dry Ingredients for Cake Waffle

   In a mixing bowl whisk together 1 cup flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt, and 1/2 cup granulated sugar until evenly distributed.

   Time: PT5M

2. Mix Wet Ingredients

   In a separate bowl combine 1 cup milk, 2 tbsp vegetable oil, 1 tsp vanilla extract, and 2 large eggs. Whisk until fully blended.

   Time: PT5M

3. Create Cake Batter

   Pour the wet mixture into the dry mixture and whisk until smooth. If the batter looks too thin, add a tablespoon more flour; if too thick, add a splash of milk.

   Time: PT5M

4. Preheat Waffle Iron

   Turn the waffle iron on to medium‑high heat and let it warm for about 2 minutes.

   Time: PT2M

5. Cook Chocolate Cake Waffle

   Lightly spray the iron, pour enough batter to fill the grid, close the lid, and cook for 2‑3 minutes until a springy, lightly browned waffle forms.

   Time: PT4M

   Temperature: medium‑high

6. Melt Dark Chocolate in Foil

   Place chopped dark chocolate on a small piece of aluminum foil, fold loosely, and press onto the hot waffle iron for 2‑3 minutes until melted.

   Time: PT3M

   Temperature: medium‑high

7. Whip Chocolate Whipped Cream

   In a bowl, combine 1 cup heavy cream, 2 tbsp powdered sugar, and a pinch of salt. Whisk by hand until soft peaks form, then fold in the melted chocolate.

   Time: PT10M

8. Roast Cherries

   Scatter 1 cup pitted cherries onto the waffle iron surface (no batter) and cook for about 3‑4 minutes until they soften and release juices.

   Time: PT5M

   Temperature: medium‑high

9. Assemble Dessert Waffle

   Place the chocolate cake waffle on a plate, drizzle the melted chocolate, spread a dollop of chocolate whipped cream, and top with roasted cherries. Add a final drizzle of any remaining chocolate sauce.

   Time: PT5M

10. Prepare Okonomiyaki Batter

    In a clean bowl, whisk together 0.5 cup flour, 1/4 tsp salt, and 2 large eggs until a thick batter forms.

    Time: PT3M

11. Shred Cabbage and Slice Scallions

    Finely shred 2 cups green cabbage and thinly slice 4 scallion stalks.

    Time: PT5M

12. Combine Filling

    Fold the shredded cabbage and half of the sliced scallions into the batter until just incorporated.

    Time: PT3M

13. Cook Okonomiyaki in Waffle Iron

    Spray the preheated waffle iron, pour the batter mixture, close the lid, and cook for about 5 minutes until the edges are golden and the center is set.

    Time: PT5M

    Temperature: medium‑high

14. Make Okonomiyaki Sauce

    In a small bowl combine 1 tbsp oyster sauce, 1 tbsp ketchup, and 1 tbsp Worcestershire sauce; stir until smooth.

    Time: PT2M

15. Finish Okonomiyaki

    Drizzle the okonomiyaki sauce over the cooked pancake, add 2 tbsp mayonnaise, sprinkle 1 tsp bonito flakes, shredded nori, and the remaining sliced scallions.

    Time: PT3M

16. Prepare Black Garlic Butter

    Mash 4 black garlic cloves into a paste, then blend with 4 tbsp softened unsalted butter until uniform.

    Time: PT5M

17. Prep Scallions and Lemon for Grilling

    Trim the roots off 4 scallion stalks, leaving them whole. Cut the lemon in half.

    Time: PT5M

18. Char Scallions in Waffle Iron

    Lightly coat the scallions with olive oil, place them on the hot waffle iron, and cook for about 5 minutes until darkened and slightly crisp.

    Time: PT5M

    Temperature: high

19. Cook Black Garlic Butter Cod

    Pat the cod fillets dry, spread the black garlic butter evenly on each piece, place them on the waffle iron, and cook for 6‑7 minutes, flipping once, until the flesh flakes easily with a fork.

    Time: PT7M

    Temperature: medium‑high

20. Char Lemon Halves

    Place the lemon halves cut‑side down on the waffle iron for 2 minutes until lightly charred.

    Time: PT2M

    Temperature: high

21. Plate Main Course

    Arrange the cod on a plate, surround with the charred scallions, squeeze a little charred lemon juice over the fish, and garnish with a pinch of salt and pepper.

    Time: PT3M

Nutrition Facts

Calories

920

Protein

35 g

Carbohydrates

85 g

Fat

45 g

Fiber

8 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Cocoa Powder: Dutch‑Processed Cocoa
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Granulated Sugar: Coconut Sugar, Brown Sugar
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Milk: Almond Milk, Soy Milk
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Vanilla Extract: Vanilla Bean Paste
• Instead of Eggs: Egg Substitute (e.g., flax egg)
• Instead of Heavy Cream: Whipping Cream
• Instead of Dark Chocolate: Semi‑Sweet Chocolate
• Instead of Fresh Cherries: Frozen Cherries
• Instead of Green Cabbage: Napa Cabbage
• Instead of Scallions: Green Onions
• Instead of Oyster Sauce: Soy Sauce
• Instead of Ketchup: Tomato Paste diluted
• Instead of Worcestershire Sauce: Soy Sauce
• Instead of Mayonnaise: Regular Mayonnaise
• Instead of Bonito Flakes: Dried Fish Powder
• Instead of Nori Sheet: Seaweed Snacks
• Instead of Black Garlic Cloves: Regular Garlic (use 2 cloves)
• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Canola Oil
• Instead of Black Cod Fillets: Halibut, Snapper
• Instead of Lemon: Lime

Equipment Needed

• Waffle Iron
• Mixing Bowl
• Whisk
• Spatula
• Spray Bottle
• Aluminum Foil
• Knife
• Cutting Board
• Small Bowl
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Ensure cake batter is smooth but not overly runny; adjust with flour or milk.
• Do not over‑cook the cod; it should flake easily and remain moist.
• Okonomiyaki batter must be thick enough to hold cabbage but thin enough to spread in the waffle iron.
• Melt chocolate in foil carefully to avoid burning.

Chef Tips from the Video

• Line the waffle iron with a small piece of parchment paper for easier removal of delicate items.
• Use a spray bottle for a fine oil mist; it prevents sticking without excess oil.
• For extra chocolate flavor, sprinkle cocoa nibs on the whipped cream before serving.

Troubleshooting

Storage

Refrigerator: Store leftover dessert components in airtight containers for up to 2 days.

Freezer: Cod can be frozen raw for up to 1 month; thaw before cooking.

Room temperature: Do not leave cooked fish or whipped cream at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cake batter and keep it refrigerated for up to 4 hours.
• Whip the chocolate cream ahead of time and store in the fridge; re‑whip briefly before serving.
• Black garlic butter can be made a day ahead and kept refrigerated.
• Chop cabbage and scallions in advance; keep them in a sealed container.

Frequently Asked Questions