Hey guys! I just want to thank you all for so much support! When I recorded this video I had 120,000 subs but that’s shot up all the way to over 130,000!
To celebrate, I invited my friend Ryotaro to make a classic dish to share with friends - Okonomiyaki
Okonomi means ‘anything you like’ and ‘yaki’ means cooked or grilled - so come join us as we make delicious fluffy Japanese Okonomiyaki!
Make sure you check out Ryotaro’s channel too!
/ @ryotarosjapan
00:00 Intro
02:11 Make the Okonomiyaki Batter
02:06 Prepare the Vegetables
04:56 Okonomiyaki Fillings
07:21 Cooking the Okonomiyaki
09:33 Making Okonomiyaki Sauce
10:19 Let’s Eat!
Ingredients:
For Okonomiyaki Batter: (2 portions)
- 100g All Purpose Flour
- 150ml Water
- One Egg
- ⅛ Cabbage
- ½ Green Onion
- One Block of Mochi (Japanese Rice-Cake)
- 1 tsp sesame seeds
- ½ tsp Dashi Stock Powder
- ½ Japanese Yam
- Sea Food Mix (or your filling of choice! - you can add things like cheese, noodles, other meats or even kimchi!)
- 200g Thinly Sliced Pork Shoulder (or belly)
For Okonomiyaki Sauce:
- 40g Worcestershire Sauce
- 40g Ketchup
- 1 tbsp soy sauce
- 6g honey
For Topping
- Dried Seaweed (Nori)
- Bonito Flakes
- Mayonnaise (...maybe not so healthy though)
How to make:
- First mix 150g of All Purpose Flour to 150ml of Water in a mixing bowl - add the flour about ⅓ at a time to stop the mixture becoming too clumpy
- Add one egg and mix into the batter
- Now thinly slice ⅛ of a Cabbage - you can do this easily if you remove the hard stalk and then fold the outer leaves in half
- Add ½ Green Onion - add the green parts if you want a more bitter flavour
- Cut one block of Japanese Mochi (rice cake) into cubes - you can skip this step if you can’t find mochi but it will make your okonomiyaki chewier
- Mix your cut vegetables and mochi into the matter, along with the sesame seeds, ½ a tsp of dashi stock powder and soy sauce
- Peel and Grate ½ Japanese Yam (Yamaimo) - this will be very sticky but will give your okonomiyaki a fluffier texture
- Add the seafood mix (prawns, octopus, clams, squid etc) or your own filling of choice!
- Give that all a mix together
- Heat some grape-seed or other oil in a frying pan over a medium heat
- Add your thinly sliced pork the the pan and let cook for a few seconds before spooning out your okonomiyaki mixture and flatten it into a pancake shape (use about half of the mixture)
- Let cook on a medium heat for about 6 minutes or until the underside browns nicely (don’t use a lid or this will make everything very watery!)
- Flip over your Okonomiyaki (use a plate to make it easier) and cook the other side again for 6 minutes
- While your waiting for your Okonomiyaki to finish cooking make the sauce by mixing 40g of ketchup, 40g of worcestershire sauce, 1 tbsp of soy sauce and 6g of honey
- When your Okonomiyaki is done cooking, cover in sauce, sprinkle with nori (seaweed), bonito flakes and if you really feel like it… mayonnaise!