Has anyone had a delicious okonomiyaki with lots of Japanese mayo, tonkatsu sauce and topped with bonito shavings? Ok it may seems like I am just making words up here and I promise I am not. The best way to describe it is, it is a type of savoury pancake, or some would say it is also a little like an omelette. The filling of the okonomiyaki batter varies, but usually consist of bacon, octopus, cabbage and pork, topped with a generous amount of Japanese mayo, tonkatsu sauce and a sprinkle of dried seaweed or bonito shavings.
You can pretty much put anything into an okonomiyaki, as the word translate as 'grilled as you like it'. There is no right or wrong, so let's get creative!
Still can't picture what it would look like? Here is one I made:
I was very proud of myself when I managed to make one that resemble some similarities to an authentic okonomiyaki, and also looks presentable to be shared on the World Wide Web!
Yes, judging on the volume of mayo perhaps it is best not to try this out on your diet days.... The sauces I used are as below. They are widely available at Oriental food store. If there isn't one near you Japan Centre in London does delivery nationwide: https://www.japancentre.com/en
Kenko Mayonnaise
Not dissimilar to Western eaters, the Japanese likes to have mayo with most things. Tempura, sushis, salad.... etc but yet the Japanese stays slim and slender! Perhaps it is time to replace regular Hellmann's with Kenko for real....
Bull-Dog Tonkatsu Sauce
Similar to our nation's favourite HP brown sauce. The Japanese likes to have this on breaded chicken, breaded pork chop, any type of fried meat really. Believe it or not it compliments the meat very well. The only obvious fried meat is KFC which I have yet tried the sauce with yet....!
Okonomiyaki usually cooked on a teppan platelike that of teppanyaki. Well, I don't own a teppan plate but I do have an iron frying pan which I am sure will do the job just fine.
Now the key ingredeitn - okonomiyaki flour. There are many okonomiyaki mix available. I personally don't think it matters much which brand you go for, just grab one that catches your eyes most. The one I went for this one, which has prawn and scallop extract:
Serves 2
100g okonomiyaki flour
120ml water
1 free range egg
Bowlful of shredded cabbage
6 rashes of streaky bacon
Handful of shrimps
100g pork shoulder steak, sliced
Generous amount of Japanese mayo & tonkatsu sauce (or ordinary mayo & brown sauce)
Sprinkle of crushed dried seasweed (optional)
1. In a bowl, whisk together the flour, water and egg until smooth.
2. Ensure the frying pan is preheated well (but not smoking) and oiled.
3. Mix the cabbage, shrimps and pork shoulder steak slices well into the batter.
4. Place 3 rashes of streaky bacon onto the frying pan then gradually pour in the mixture.
5. Cook until lightly browned and the liquid begin to set, then place the other 3 rashes of streaky bacon on top and flip over to cook the other side till lightly browned.
6. Press down the okonomiyaki with the spatular to make an even thickness and it is cooked through.
7. Once both side is cooked to lightly browned then it can be placed up, squirt a generous amount of mayo and tonkatsu sauce all over.
8. Finally garnish it with a sprinkle of bonito shavings or dried seasweed for some umami.
You can pretty much put anything into an okonomiyaki, as the word translate as 'grilled as you like it'. There is no right or wrong, so let's get creative!
Still can't picture what it would look like? Here is one I made:
I was very proud of myself when I managed to make one that resemble some similarities to an authentic okonomiyaki, and also looks presentable to be shared on the World Wide Web!
Yes, judging on the volume of mayo perhaps it is best not to try this out on your diet days.... The sauces I used are as below. They are widely available at Oriental food store. If there isn't one near you Japan Centre in London does delivery nationwide: https://www.japancentre.com/en
Kenko Mayonnaise
Not dissimilar to Western eaters, the Japanese likes to have mayo with most things. Tempura, sushis, salad.... etc but yet the Japanese stays slim and slender! Perhaps it is time to replace regular Hellmann's with Kenko for real....
Similar to our nation's favourite HP brown sauce. The Japanese likes to have this on breaded chicken, breaded pork chop, any type of fried meat really. Believe it or not it compliments the meat very well. The only obvious fried meat is KFC which I have yet tried the sauce with yet....!
Okonomiyaki usually cooked on a teppan platelike that of teppanyaki. Well, I don't own a teppan plate but I do have an iron frying pan which I am sure will do the job just fine.
Now the key ingredeitn - okonomiyaki flour. There are many okonomiyaki mix available. I personally don't think it matters much which brand you go for, just grab one that catches your eyes most. The one I went for this one, which has prawn and scallop extract:
It is basically wheat flour mixed with some yam powder along with some seafood flavouring, the key ingredient to a delicious okonomiyaki.
Serves 2
100g okonomiyaki flour
120ml water
1 free range egg
Bowlful of shredded cabbage
6 rashes of streaky bacon
Handful of shrimps
100g pork shoulder steak, sliced
Generous amount of Japanese mayo & tonkatsu sauce (or ordinary mayo & brown sauce)
Sprinkle of crushed dried seasweed (optional)
1. In a bowl, whisk together the flour, water and egg until smooth.
2. Ensure the frying pan is preheated well (but not smoking) and oiled.
3. Mix the cabbage, shrimps and pork shoulder steak slices well into the batter.
4. Place 3 rashes of streaky bacon onto the frying pan then gradually pour in the mixture.
5. Cook until lightly browned and the liquid begin to set, then place the other 3 rashes of streaky bacon on top and flip over to cook the other side till lightly browned.
6. Press down the okonomiyaki with the spatular to make an even thickness and it is cooked through.
7. Once both side is cooked to lightly browned then it can be placed up, squirt a generous amount of mayo and tonkatsu sauce all over.
8. Finally garnish it with a sprinkle of bonito shavings or dried seasweed for some umami.
No comments:
Post a Comment
Please feel free to leave a comment