The Best OKONOMIYAKI You’ve Never Tried! | Hiroshima Okonomiyaki
Hey guys! Today we’re trying a DIFFERENT type of Okonomiyaki - you guys seemed to like my video where I made OSAKA style Okonomiyaki with Ryotaro - so today we’re trying HIROSHIMA style - which is famous for a thinner crispy batter and for having noodles inside!
It’s a great recipe to make in a single pan so give it a try!
Follow Me On:
🐦Twitter: https://twitter.com/ChampRyosuke
📷Instagram: https://www.instagram.com/champsjapanesekitchen/
00:00 Intro
00:49 Prepare the Vegetables
02:30 Prepare your Batter
03:47 Let’s Fry! How to cook
08:42 Add your Toppings!
09:35 Let’s Eat!
Ingredients
- ¼ Whole Cabbage
- 60g Beansprouts
- 30g Japanese Leak (Naganegi) - Green onion is okay too!
- Thin Slice Pork Belly (3-4 slices)
- One clove garlic (optional)
- One pack Yakisoba noodles, or Ramen noodles (thin pasta works too!)
- 1 tbsp oyster sauce
- 2 eggs
Batter
- One egg (for softer richer batter - optional otherwise)
- 25g flour
- 25g Water
Optional Flavors
- Fish Powder/Dashi Stock Powder/ Katsuo Flakes to Taste
- Tororo Kombu
Toppings
- 1tbsp Aonori
- Okonomiyaki Sauce (Make your own with 20g Worcestershire sauce, 20g ketchup, 7.5g soy sauce and 3g honey)
- Pickled Ginger (Beni shouga)
- Mayonnaise
How to make:
- Start by cutting your vegetables - cut ¼ cabbage into ½ cm slices, cut the japanese leek into similar rough pieces, slice garlic thinly if you choose to add it
- Cut the pork belly into ⅓ pieces
- Then make the batter by mixing one egg with 25 ml water and then with a fine sieve or fancy flour device - add 25g of flour - whisk well but don’t worry if there is lumps (you can remove the egg here if you want a thinner crispier batter - but the egg will give you a richer flavor)
- Then prepare your noodles - if they are stuck together use 1tbsp of vegetable oil and pull them apart so they cook more evenly
- Heat a frying pan to medium high with a little bit of oil and mix 2 eggs, add the egg mixture to the pan and cook until the bottom cooks and the top begins to turn soft - transfer the cooked egg to a plate
- In the same pan add a little bit more oil and fry your sliced garlic until fragrant, add the noodles from before and stir well - add 1 tbsp of oyster sauce and stir until coated. Transfer the noodles onto the egg and spread them out
- Next, turn off the heat and add your batter mixture to the pan once it's cooled down (to prevent it burning) - spread the batter around the pan until it makes a full circle and cook on medium low heat. Cook that until you see to see the underside slightly cooked and the batter moves around freely in the pan - flip it over and cook for another minute or so.
- Transfer the batter to the egg and noodle mixture
- Then add the thinly sliced pork slices to the heated pan (you won’t need oil if its belly pork), add your vegetables from before - cabbage, bean sprouts, Japanese leeks
- Then add the cooked batter back on top of the vegetables so it acts as a lid to steam the vegetables - let cook for 5 minutes
- Now check how the vegetables have cooked - if they look almost done add your fish powder, bonito flakes or dashi stock (tororo kombu is great too!)
- Add the batter lid back on and cook for another couple of minutes and make sure the mixture is in a dome shape so it cooks evenly
- Once the mixture is done cooking, turn off the heat and add them on top of your noodles and egg
- Put a plate on top of this mixture and quickly flip it over
- Add your toppings! Okonomiyaki Sauce (check the ingredients above if you want to make your own!) Aonori Seaweed, Pickled Ginger, and of course, mayonnaise! Enjoy!
If you want to learn how to make the OSAKA style Okonomiyaki check here
https://youtu.be/8Hutyh_f2PI
Director/Editor/Camera: Marcus Canning
Видео The Best OKONOMIYAKI You’ve Never Tried! | Hiroshima Okonomiyaki канала Champ's Japanese Kitchen
It’s a great recipe to make in a single pan so give it a try!
Follow Me On:
🐦Twitter: https://twitter.com/ChampRyosuke
📷Instagram: https://www.instagram.com/champsjapanesekitchen/
00:00 Intro
00:49 Prepare the Vegetables
02:30 Prepare your Batter
03:47 Let’s Fry! How to cook
08:42 Add your Toppings!
09:35 Let’s Eat!
Ingredients
- ¼ Whole Cabbage
- 60g Beansprouts
- 30g Japanese Leak (Naganegi) - Green onion is okay too!
- Thin Slice Pork Belly (3-4 slices)
- One clove garlic (optional)
- One pack Yakisoba noodles, or Ramen noodles (thin pasta works too!)
- 1 tbsp oyster sauce
- 2 eggs
Batter
- One egg (for softer richer batter - optional otherwise)
- 25g flour
- 25g Water
Optional Flavors
- Fish Powder/Dashi Stock Powder/ Katsuo Flakes to Taste
- Tororo Kombu
Toppings
- 1tbsp Aonori
- Okonomiyaki Sauce (Make your own with 20g Worcestershire sauce, 20g ketchup, 7.5g soy sauce and 3g honey)
- Pickled Ginger (Beni shouga)
- Mayonnaise
How to make:
- Start by cutting your vegetables - cut ¼ cabbage into ½ cm slices, cut the japanese leek into similar rough pieces, slice garlic thinly if you choose to add it
- Cut the pork belly into ⅓ pieces
- Then make the batter by mixing one egg with 25 ml water and then with a fine sieve or fancy flour device - add 25g of flour - whisk well but don’t worry if there is lumps (you can remove the egg here if you want a thinner crispier batter - but the egg will give you a richer flavor)
- Then prepare your noodles - if they are stuck together use 1tbsp of vegetable oil and pull them apart so they cook more evenly
- Heat a frying pan to medium high with a little bit of oil and mix 2 eggs, add the egg mixture to the pan and cook until the bottom cooks and the top begins to turn soft - transfer the cooked egg to a plate
- In the same pan add a little bit more oil and fry your sliced garlic until fragrant, add the noodles from before and stir well - add 1 tbsp of oyster sauce and stir until coated. Transfer the noodles onto the egg and spread them out
- Next, turn off the heat and add your batter mixture to the pan once it's cooled down (to prevent it burning) - spread the batter around the pan until it makes a full circle and cook on medium low heat. Cook that until you see to see the underside slightly cooked and the batter moves around freely in the pan - flip it over and cook for another minute or so.
- Transfer the batter to the egg and noodle mixture
- Then add the thinly sliced pork slices to the heated pan (you won’t need oil if its belly pork), add your vegetables from before - cabbage, bean sprouts, Japanese leeks
- Then add the cooked batter back on top of the vegetables so it acts as a lid to steam the vegetables - let cook for 5 minutes
- Now check how the vegetables have cooked - if they look almost done add your fish powder, bonito flakes or dashi stock (tororo kombu is great too!)
- Add the batter lid back on and cook for another couple of minutes and make sure the mixture is in a dome shape so it cooks evenly
- Once the mixture is done cooking, turn off the heat and add them on top of your noodles and egg
- Put a plate on top of this mixture and quickly flip it over
- Add your toppings! Okonomiyaki Sauce (check the ingredients above if you want to make your own!) Aonori Seaweed, Pickled Ginger, and of course, mayonnaise! Enjoy!
If you want to learn how to make the OSAKA style Okonomiyaki check here
https://youtu.be/8Hutyh_f2PI
Director/Editor/Camera: Marcus Canning
Видео The Best OKONOMIYAKI You’ve Never Tried! | Hiroshima Okonomiyaki канала Champ's Japanese Kitchen
Показать
Комментарии отсутствуют
Информация о видео
18 апреля 2023 г. 19:15:03
00:11:09
Другие видео канала
How to Make RAMEN at Home in Summer! | Hiyashi Chuka Recipe [NEW KITCHEN TOUR]Pork Ginger (Shogayaki) | Authentic Japanese RecipeThe EASIEST Deep Fried Japanese Hamburger Steak at Home! | Menchi Katsu RecipeSimple TENDON Recipe at Home! | Japanese Tempura Rice BowlThe PERFECT Japanese Winter Hot Pot Recipe | OdenThe EASIEST Way to Make Sushi at Home | Japanese Makizushi (Rolled Sushi)EASY Honey Garlic Teriyaki Salmon | Simple Japanese RecipeThis is why CHINESE FOOD is so Popular in JAPAN! | Chukadon RecipeCan I Make a Japanese BENTO Better than @CHEFPKR ?! | BENTO BATTLEJapan's PERFECT Fast Food Dish at Home | Butadon RecipeHow to make SUSHI at Home | Negitoro Sushi (Tuna & Salmon)How Bad is @AbroadinJapan at Cooking Japanese Food? | Ft. @JunkFoodJapanI Made Sharla and Ryotaro Cook Like a Pro Japanese Chef | @sharlainjapan vs. @RyotarosJapanJapan's BEST Katsudon | Crispy Pork Sauce KatsudonI Taught @AbroadinJapan How to Make Family Mart ChickenJapan’s Crispiest Tofu! | Fried Agedashi TofuJUICY Japanese Braised Pork Recipe | KAKUNIEASY Japanese Stew | Perfect for WinterMake the RAMEN From Naruto | Tonkotsu Ramen RecipeYou MUST Try This FRIED CHICKEN at Home! | Chicken Nanban RecipeMake a JUICY Yakiniku Beef Burger at Home | Japanese Recipe