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okonomiyaki

Okonomiyaki

kansai

Okonomiyaki (Kansai-style)

Ingredients

(2 servings)

  • 5.4 oz water
  • 1/2 cup okonomiyaki flour mix
  • 1/4 (about 10.5oz) cabbage
  • 2 spring onions *alternative: green onions (wakegi)
  • "about 2.5 Tbsp tenkasu (tempura scraps) *optional topping, add to your liking
    *You can use the scraps after making Japanese tempura."
  • 2 eggs
  • 1 Tbsp vegetable oil
  • 6 pieces thin-sliced pork belly *alternative: bacon slices
  • aonori (dried green seaweed) *optional topping, add to your liking
  • okonomiyaki sauce
  • mayonnaise
Method
  1. STEP1Pour water into a mixing bowl.
  2. STEP2Add okonomiyaki powder, mix well.
  3. STEP3 Use a mixer and mix until smooth. TipPour water into the bowl first, then add the okonomiyaki powder.
  4. STEP4Chop cabbage into thin slices.
  5. STEP5Chop spring onions into small pieces.
  6. STEP6Add the cabbage, spring onion, tenkasu and egg into okonomiyaki mix.
  7. STEP7 Fold in ingredients with a spoon. TipFold in as if to mix in air into the batter.
  8. STEP8Pour oil into a frying pan.
  9. STEP9Pour half of the mixture into the heated frying pan into a round shape. The thickness should be about a little less than 1 inch.
  10. STEP10Wait for 3 minutes, then place 3 pieces of thin-sliced pork belly on top. TipThe timing should be right before turning over the okonomiyaki.
  11. STEP11Use a spatula or an appropriate tool to carefully turn over the okonomiyaki. TipPut a lid on the frying pan after flipping over the okonomiyaki.
  12. STEP12Wait for about 4 minutes.
  13. STEP13Once the side that's facing down turns golden brown, flip over the okonomiyaki once more and wait for about 3 minutes.
  14. STEP14Serve the okonomiyaki on a plate and garnish with sauce, mayonnaise and aonori (dried green seaweed) to your liking.
Where to buy

Okonomiyaki Set
Okonomiyaki Sauce

  • Mitsuwa Market Place(CA,NJ,HI,IL,TX)
  • Nijiya Market(CA,HI)
  • Tokyo Central(CA,HI)
  • Marukai(CA)
  • Seiwa Market(CA,TX)
  • Sunrise Market(NY)
  • Dainobu Market(NY)
  • Maruichi Market(MA)
  • H-mart
  • 99 Ranch market
  • Otafuku
  • Amazon
  • WEEE
hiroshima

Okonomiyaki (Hiroshima-style)

Ingredients

(2 servings)

  • 3.4oz water
  • 1/4 cup okonomiyaki flour mix
  • 1/4 (about 10.5oz) cabbage
  • 2 spring onions *alternative: green onions (wakegi)
  • vegetable oil
  • 1/2 tsp katsuobushi (dried bonito flakes) *optional topping, add to your liking
  • 1/2 cup bean sprouts
  • "about 1.5 Tbsp tenkasu (tempura scraps) *optional topping, add to your liking *You can use the scraps after making Japanese tempura."
  • 6 pieces thin-sliced pork belly *alternative: bacon slices
  • 2 servings yakisoba noodles *alternative: 1 serving (1.7oz) of thin pasta, such as cappellini
  • 2 eggs
  • aonori (dried green seaweed) *optional topping, add to your liking
  • okonomiyaki sauce
Method
  1. STEP1Pour water into a mixing bowl.
  2. STEP2Add okonomiyaki powder, mix well.
  3. STEP3Use a mixer and mix until smooth.
  4. STEP4Chop cabbage into thin slices.
  5. STEP5Chop spring onions into small pieces.
  6. STEP6Pour oil into an electric griddle *If you don't have an electric griddle, use a frying pan.
  7. STEP7 Scoop the okonomiyaki batter with a ladle and pour into the middle of the gradle.
    Spread the batter into a thin, round shape and sprinkle some katsuobushi (dried bonito flakes) on top. TipStart spreading the batter from the center first.
  8. STEP8Add cabbage, tenkasu (tempura scraps), spring onions and bean sprouts.
  9. STEP9Spread 3 pieces of thin-sliced pork belly on top.
  10. STEP10Pour another ladle-full of okonomiyaki batter on top.
  11. STEP11When the batter is ready, turn over the okonomiyaki and wait until the meat is well-cooked.
  12. STEP12 When the meat is cooked, use a spatula to steam the vegetables in the middle. TipSend air into the okonomiyaki from either side by pushing gently with a spatula(s).
  13. STEP13When the vegetables are steamed, move the okonomiyaki to the side and fry the noodles in remaining space.
  14. STEP14Add sauce to the noodles while frying. When the sauce is evenly distributed, gather the noodles so they match the size and shape of the okonomiyaki.
  15. STEP15Place the okonomiyaki on top of the noodles, then move to the side. In the remaining space, crack open one egg onto the griddle.
  16. STEP16Break the yolk and adjust the egg's size and shape to that of the okonomiyaki.
  17. STEP17Put okonomiyaki on top of the egg and hold everything down with a spatula. TipStep 17 should be done when the egg is still half-cooked.
  18. STEP18When the egg is cooked, turn over the okonomiyaki with a spatula(s).
  19. STEP19Serve onto a plate and garnish with toppings such as okonomiyaki sauce and aonori (dried green seaweed).
Where to buy

Okonomiyaki Set
Okonomiyaki Sauce

  • Mitsuwa Market Place(CA,NJ,HI,IL,TX)
  • Nijiya Market(CA,HI)
  • Tokyo Central(CA,HI)
  • Marukai(CA)
  • Seiwa Market(CA,TX)
  • Sunrise Market(NY)
  • Dainobu Market(NY)
  • Maruichi Market(MA)
  • H-mart
  • 99 Ranch market
  • Otafuku
  • Amazon
  • WEEE

tempura

Tempura

tempura

Tempura

Ingredients
  • 8 pieces of shrimp
  • 1/2 carrot
  • 1 eggplant
  • 3.5oz pumpkin *type: Japanese pumpkin
  • 1/2 cup tempura flour
  • 5.4oz cold water
  • frying oil
  • salt
  • mentsuyu (noodle soup base)
Method
  1. STEP1Cut vegetables into smaller pieces.
  2. STEP2Peel the shrimp (except for the tail). Remove the back veins and make a few cuts in the back, so it doesn't curl up when frying. Cut off the end of the tail and squeeze out the excess water.
  3. STEP3 Dust a thin layer of tempura flour on all ingredients. TipIt's best to dust a thin layer of tempura flour on to the ingredients in advance.
  4. STEP4Pour cold water into a bowl.
  5. STEP5Pour the tempura flour into bowl.
  6. STEP6 Lightly mix tempura flour with water (some flour should be left undissolved). TipThe batter should be prepared right before deep-frying the vegetables and shrimp.
  7. STEP7Pour about 1-1.5 inches of frying oil into a pot. Heat oil to around 338-356°F.
  8. STEP8Dip the ingredients into batter.
  9. STEP9 Fry the vegetables first, then the shrimp. TipBest way to fry tempura is to start with the least-smelling ingredient (vegetables→meat→seafood). TipThe amount of tempura you can fry at once is up to about half the oil's surface area.
  10. STEP10When the ingredients start to surface, turn them over.
  11. STEP11The tempura is ready when the bubbles around it become smaller and the coating is crisp.
  12. STEP12Use a coolinc rack to get rid of excess oil.
  13. STEP13Serve the tempura onto a plate and season them to your liking.
Where to buy

Tempura Flour

kakiage

Corn Kakiage

Ingredients
  • about 5oz of canned corn
  • 6 Tbsp tempura flour
  • 4 Tbsp cold water
  • frying oil
  • salt
Method
  1. STEP1Remove excess water from the corn.
  2. STEP2 Cover with tempura flour. (2 Tbsp tempura flour) TipEvenly distributing the flour will make the ingredients easy to stick together.
  3. STEP3Pour the cold water into a bowl.
  4. STEP4Pour the remaining tempura flour into bowl. (4 Tbsp tempura flour)
  5. STEP5 Lightly mix tempura flour with water (some flour should be left undissolved). TipThe batter should be prepared right before deep-frying.
  6. STEP6Pour about 1-1.5 inches of frying oil into a pot. Heat oil to around 338-356°F.
  7. STEP7Pour corn into the batter and lightly mix.
  8. STEP8Scoop out a bite-sized amount with a spoon, and drop into frying oil.
  9. STEP9 Deep-fry for about 3 minutes. When the bubbles around it become smaller and the coating is crisp, take out from the oil. TipThe amount of tempura you can fry at once is up to about half of the oil's surface area.
  10. STEP10Use a cooking net to get rid of excess oil.
  11. STEP11Serve onto a plate and sprinkle some salt. The kaki-age is ready!
Where to buy

Tempura Flour

japanese noodles

Japanese noodle

zarusoba

Zaru Soba

Ingredients

(1 serving)

  • 1 bundle of dried soba noodles (2.8-3.5oz)
  • about 1 1/3oz soba dipping sauce
  • 2 inches spring onion *alternative: green onion (wakegi)
  • wasabi
  • shredded nori (dried seaweed)
Method
  1. STEP1Prepare a sauce pan. Fill the sauce pan with about 1L of water, and heat until boiling point.
  2. STEP2Spread the dried soba noodles in boiling water.
  3. STEP3 Stir the noodles occasionally, to make sure they don't stick togther. TipAdjust the heat level to prevent water from overflowing.
  4. STEP4When the noodles are cooked, strain and rinse with iced water. TipRun cold water to rinse off the slippery texture.
  5. STEP5Use a strainer to remove excess water well.
  6. STEP6Serve on a plate.
  7. STEP7Chop onions into small pices.
  8. STEP8Serve the onions and wasabi on a small plate. TipGrated ginger and white sesame are also great as condiments.
  9. STEP9Add shredded nori (dried seaweed) in the center of the dish.
  10. STEP10Pour about 1 1/3oz of soba dipping sauce into a small cup.
  11. STEP11Zaru Soba is ready to eat!
Where to buy

Dried Soba Noodles

kakeudon

Kake Udon

Ingredients

(1 serving)

  • 1 bundle of dried udon noodles (2.8-3.5oz)
  • 2.7oz mentsuyu (noodle soup base, 3x concentrate)
  • 8oz water
  • 2-3 pieces kamaboko (fish cakes)
  • 2 inches spring onion *alternative: green onion (wakegi)
Method
  1. STEP1Heat mentsuyu (noodle soup base) and 5 ounces of water in a sauce pan, turn off heat right before boiling point.
  2. STEP2In another pan, pour about 1L of water and heat until boiling point.
  3. STEP3Spread the dried noodles in boiling water.
  4. STEP4Stir the noodles occasionally, to make sure they don't stick togther. TipAdjust the heat level to prevent water from overflowing.
  5. STEP5Chop onions into small pieces.
  6. STEP6Slice the kamaboko (fish cake) into thin slices (about 1/5 in thickness.) TipPrepare condiments while the noodles are being cooked.
  7. STEP7Strain the noodles.
  8. STEP8Serve onto a bowl and carefully pour the noodle soup you prepared in step 1.
  9. STEP9Garnish with fish cakes.
  10. STEP10Also add the chopped spring onions.
  11. STEP11Finished!
Where to buy

Dried Soba Noodles

somen

Somen

Ingredients

(1 serving)

  • 2 bundles of somen noodles (2.8-3.5oz)
  • 1 1/3oz dipping sauce for somen
Method
  1. STEP1Prepare a sauce pan. Fill with about 1L of water, and heat until boiling point.
  2. STEP2Spread the somen noodles in boiling water.
  3. STEP3Stir the noodles occasionally, to make sure they don't stick togther. TipAdjust the heat level to prevent water from overflowing.
  4. STEP4When the noodles are cooked, take them out on a strainer and run cold water to rinse off the slippery texture.
  5. STEP5Remove excess water and serve on a plate.
  6. STEP6Pour about 1 1/3oz of soba dipping sauce into a small cup.
  7. STEP7Finished!
Where to buy

Dried Soba Noodles

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