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  • Hi, I'm Francis, the host of this show "Cooking with Dog."

  • Let's make the batter for Okonomiyaki.

  • Combine the cake flour (100g) and baking powder (1/4 tsp) in a bowl

  • and stir together with a whisk.

  • Dissolve the bonito stock powder (3g) in the water (140ml)

  • and gradually add the dashi stock while mixing.

  • This will help avoid pockets of flour.

  • Add a sprinkle of salt.

  • Grate the yamaimo (1 tbsp), Japanese mountain yam.

  • The yamaimo yam will give the okonomiyaki a delightfully gooey texture.

  • Let's cut the ingredients.

  • Cut the pork belly slices (100g) into 2 inch pieces.

  • Chop the spring onion leaves into fine pieces.

  • Remove the stalks of the cabbage leaves.

  • Stack the leaves on top of each other and cut into strips,

  • and then coarsely chop into pieces.

  • Place the cabbage leaves into the bowl of batter.

  • Chop the long green onion into fine pieces

  • and place into the bowl.

  • Chop the beni shoga, pickled ginger, into about 1/3 inch pieces

  • and place into the bowl.

  • Slice the boiled octopus (50g) into quarter inch slices.

  • Peel the amaebi, sweet shrimp

  • and remove the heads and tails.

  • Coarsely chop the shrimp

  • and place into the bowl.

  • Add the tenkasu, crunchy bits of deep fried batter,

  • and sakuraebi, dried pink baby shrimp.

  • Finally, crack two eggs into the bowl

  • and lightly toss all the ingredients to coat.

  • Remember not to mix the batter too much

  • otherwise the texture will become tough.

  • Let’s make Okonomiyaki.

  • Preheat an electric griddle to high heat (approx. 460 °F)

  • and coat the surface with vegetable oil.

  • Place the mixture onto the griddle, making a round shape.

  • Make sure to leave a bit of batter in the bowl for later use.

  • Place the pork slices onto the mixture.

  • Coat the surface of the pork with the remaining batter.

  • This will prevent the pork from getting tough.

  • Cover with a lid and cook about 2 minutes on high heat.

  • Turn the okonomiyaki over,

  • cover and cook the other side until golden brown.

  • Remove the lid,

  • flip it over again and lower to medium heat to cook the inside.

  • When it is ready to serve, coat it with the okonomiyaki sauce.

  • Sprinkle on lots of spring onion leaves

  • and garnish with the mayonnaise.

  • Finally, top with the aonori seaweed

  • and dried bonito flakes.

  • Enjoy the harmony of vegetables, seafood, pork belly

  • and the various toppings!

  • Okonomiyaki literally meansgrilled as you like it

  • so choose your favorite ingredients

  • and enjoy your original okonomiyaki.

  • Okonomiyaki has many variations from region to region

  • and you should definitely try it out when you visit Japan.

  • Good luck in the kitchen!

Hi, I'm Francis, the host of this show "Cooking with Dog."

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B2 okonomiyaki batter bowl pork chop shrimp

Okonomiyaki

  • 45 10
    阿多賓 posted on 2013/09/19
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