Green Okonomiyaki Food

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

JAPANESE OKONOMIYAKI

Steps:

• Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
• While the mix is resting, combine the ingredients for the sauce, stirring until it's smooth. Set aside.
• Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
• Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it's ready by sticking a chopstick into the middle. If it comes out dry, it's ready.
• Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

OKONOMIYAKI

Steps:

• Gather all the ingredients.

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

OKONOMIYAKI

Steps:

• For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
• For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
• To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
• Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
• Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
• Whisk together the flour, cornstarch and beer in a medium bowl.
• Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

OKONOMIYAKI

Steps:

• Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
• Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
• Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
• When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.

KANSAI-STYLE OKONOMIYAKI

Steps:

• In a large bowl, beat together the eggs, nagaimo and water.
• Slowly beat in the okonomiyaki mix until it is well incorporated with the nagaimo/egg mixture. This is your okonomiyaki batter.
• Mix the cabbage, kimchee, green onions and pickled ginger into the okonomiyaki batter. Set aside.
• Heat a large skillet over medium heat and grease lightly with Pam or vegetable oil.
• Fry the pork belly until it is just cooked (do not brown, it will be cooking more later) and set aside.
• Add the 1/2 cup of tenkasu to the okonomiyaki batter.
• Make a large pancake (or two smaller ones) in the skillet with the okonomiyaki batter - you will have to be turning this pancake over at some point, so don't make it so big that you won't be able to flip it.
• Place the cooked pork belly on top of the pancake and push it down a bit (gently) into the batter. Let the pancake cook for about 10 minutes. Keep peeking at the bottom - you want it to brown but not to burn.
• Flip the pancake over and let it cook for another 5 minutes or so until it is browned.
• Place the pancake on a plate and top with okonomi sauce, mayonnaise, and bonito flakes - the heat from the pancake will make the bonito flakes "dance"! It's pretty cool.

OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE

Steps:

• Gather the ingredients.
• Put flour in a large bowl.
• Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
• To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
• Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
• Add 1 egg ​into batter and stir.
• Heat an electric pan, griddle , or skillet and oil lightly.
• Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
• Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
• Flip okonomiyaki and cook until cooked through.
• Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
• Gather the ingredients.
• Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
• Sprinkle ao-nori over the sauce.
• Sprinkle katsuobushi and beni-shoga, if you would like.
• Serve and enjoy!