Chef Rika’s Favorite Okonomiyaki [Japanese Cooking] – Dining with the Chef
[Music] now for a recap of today’s recipes cut the cabbage into 7 mm squares mix with grated potato flour dashi water and eggs devain the shrimp make incisions in the squid and cut everything into the same size pieces make one okonomiyaki with the shrimp and squid and the other with shrimp and bacon cook for 6 minutes on one side and 7 minutes on the other top the bacon okonomiyaki with okonomiyaki sauce and katsuabushi top the squid okonomiyaki with olive oil and herbs that’s it using different ingredients make this delightful dish true to its name as you like it [Music]
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Rika’s Signature Okonomiyaki – A perfect combination of crispy and fluffy textures. Made with flour and grated potato for an irresistible chewiness, and a rich, savory flavor.
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Okonomiyaki
Ingredients
– 165 g flour
– 200 ml water
– 1 tbsp granulated dashi
– 2 eggs
– 220 g cabbage
– 100 ml finely grated potato
– 2 tsp vegetable oil
For the bacon and shrimp okonomiyaki:
– 3 slices bacon
– 50 g shrimp
– As needed: okonomiyaki sauce, mayonnaise (preferably Japanese), aonori, katsuobushi
For the seafood okonomiyaki:
– 50 g shrimp
– 100 g squid
– As needed: herbs, olive oil, coarse salt, lemon zest
Directions
1. Cut the cabbage into 7mm squares.
2. Mix the flour, water, dashi, egg and grated potato in a bowl. Add the cabbage. Divide it in half. Do not
mix the ingredients into a batter until just before you are ready to fry.
3. Make shallow cuts on the squid. Cut the shrimp and squid into same sized pieces. Add the squid and half of the shrimp to half of the batter, and the other half of the shrimp to the rest of the batter.
4. Mix the batter and cook in a frying pan with oil over medium heat. Top with bacon for an original version okonomiyaki. Fry for 6 minutes on one side, 7 minutes on the other. Flip again and cook for 1 minute.
5. For the bacon-topped version, top with sauce and mayonnaise. Sprinkle with katsuobushi and aonori. For the seafood version, top the olive oil, salt, chopped herbs and lemon zest.