♥ Please Subscribe my channel for more delicious recipes! Some will insist that you need a certain amount of grated or powdered nagaimo (a.k.a. Nagaimo – like a yam, this is, to the Japanese, a must have ingredient in the making of Okonomiyaki.It makes the batter fluffier and prevents the final product from being too … Generally, the harder an ingredient is to find in the UK, the more I reflect before including it in a recipe on this site. grated nagaimo yam (may substitute with 1/2 tsp. I liked their addition of Dijon mustard, but found the sauce much too pungent somehow, even when I omitted the garlic powder. Nagaimo is a species of Asian yam that looks like a long thick stick. A little spicier than most versions, since it’s derived from tonkatsu sauce. If you want traditional, plate-sized okonomiyaki, split the batter into two rather than three, frying one portion at a time if necessary. Tofu gives a fluffy texture without having to add nagaimo Chinese yam to the okonomiyaki batter. Okonomiyaki Ingredients. Brush the okonomiyaki with Okonomiyaki sauce and garnish with pickled ginger, more bonito and sprinkle aonori to serve. Okonomiyaki is a savory Japanese pancake. Chinese use it in stir-fries and soups, but often in Japanese cuisine, it’s simply grated and eaten raw as a topping. I love going to all the little family run shops in San Francisco’s Japantown and trying as many different variations as I can find. Without further ado, my favorite okonomiyaki sauce is really Bull-Dog Tonkatsu Sauce combined with Kewpie Mayonnaise. A recipe under 30 minutes using your sourdough starter discard. This recipe was originally adapted from Serious Eats’ tonkatsu sauce, since I wanted something a little spicy that would cut through the flavour of bacon. Also, use two rashers of bacon per pancake rather than one. This is a basic vegetable okonomiyaki with cabbage and green onions.Add your favorite seafood or meat to make this recipe your own. Aonori (topping, optional) *Tenkasu is tempura by-product crisps. There is such a thing asÂ okonomiyakiÂ sauce, which is similar to the more commonly availableÂ tonkatsu sauce, but slightly sweeter. When the first side is cooked, flip the pancakes over with a spatula. Mention. Fun fact aboutÂ nagaimo anyway: it’s the only member of the yam family that can be eaten raw! Remove the core from the cabbage and discard. The Kansai- or Osaka-style okonomiyaki is made with a thick batter that consists of flour, grated nagaimo (a type of yam, known as 山藥 in Chinese), water or dashi, eggs, and mixed with other ingredients such as shredded cabbage, green onion, thinly … It’s cut in five to six-inch sections before being packaged. Cut the carrot into fine matchsticks and finely chop the spring onions. Okonomiyaki is halfway between a pancake and an omelette. Again, mix well. Okonomiyaki is a glorious savory Japanese pancake that will blow your mind with it's varying textures and umami flavors. Okonomiyaki is a Japanese savoury pancake. It has the unique quality of becoming slimy, oozing, and viscous when you grate it. Using self-raising flour (and only as much as strictly necessary) will ensure that your ‘Japanese pancakes’Â stay on the lighter side anyway. Honestly, I heart Bull-Dog Tonkatsu Sauce on most everything. 2. Turn the okonomiyaki over one more time to check whether the meat is cooked. A post shared by chris (@nonjapanesecook). ‘Chinese yam’; ‘Chinese potato’; or ‘cinnamon vine’, after the scent of its flowers) for okonomiyaki. We like Otafuku brand, but anything you can find is fine. Put the lid on and steam grill for a few minutes. This will ensure that the cabbage – which makes up the bulk of the dish – cooks through. *Pickled ginger can be mixed into the batter or garnish later sprinkling on top of Okonomiyaki. http://www.youtube.com/subscription_center?add_user=SeonkyoungLongest ♥ Visit my website for … *Aonori is also known as green laver. In Japan, traditional okonomiyaki … This uses some very Japanese ingredients which may need some explanation. Osaka is famous for many things but you cannot, I repeat CANNOT visit Osaka without eating Osaka-style Okonomiyaki and takoyaki. The essential thing is to make sure the batter is quite thin. Set aside. (See this cool chart of Japanese sauces). Okonomiyaki (お好み焼き) is a savory Japanese pancake, mainly consisting of cabbage and nagaimo, also called Chinese yam.After many years of tinkering with our Okonomiyaki recipe, Kitty created this as our set method in making these delicious Japanese pancakes!. Place the flour in a large bowl and add salt, sugar, and pour the dashi stock in to mix. You may wish to add katsuobushi or powdered aonori on top of your okonomiyaki, as they do in Osaka. When raw, nagaimo is extremely slimy and sticky but once it is cooked, it helps give the okonomiyaki a delicious light texture, making it easier to eat. (Check out the ever growing reader-contributed list of Japanese grocery storesto find these ingredients.) Here find a recipe of Okonomiyaki Osaka-style. Oh boy. ! Okonomiyaki is my thing. However, I will say that Kikkoman Tonkatsu Sauce is good, too, and can work capably with Kewpie on okomomiyaki. If you only use nagaimo for okonomiyaki, you can grate and freeze as well. Finely shred the leaves. Nagaimo is quite rare here – but regardless, I’m not stressed about its absence from my rough-and-ready homemade okonomiyaki. okonomiyaki nagaimo160 g, grated green cabbage500 g, minced chickpea flour85 g nutritional yeast15 g salt1.25 g shiitake6 water320 ml sesame oil10 ml. Combine the vegetables in a bowl. This was delicious! You can use your favourite bottled sauce, try out the recipe below, or even improvise your own. The most traditional preparation would not even use Okonomiyaki flour at all, but would take regular wheat flour and add fresh grated Nagaimo or Yamaimo (Japanese mountain yam) to get the sticky glutinous texture that holds everything together. salt; 1-1/2 cup ichiban dashi, cold (see here) (may substitute with chicken broth) ; 4 Tbsp. A pancake-like batter should coat the vegetables, without puddling. This traditional dish is a staple of Japanese cuisine. It’s naturally sticky and smooth without flavour – a fantastic egg replacement in certain applications. Follow this easy savoury pancake recipe and also make your own okonomiyaki sauce, or simply purchase it from a local store. I think garlic would be a fun flavor to enjoy! And yes, you can definitely freeze nagaimo and use it after defrosting. Leave to stand for a few minutes. Dissolve the dashi powder into the water to make the dashi stock. Ingredients (serves 4): 2 cups all purpose flour; 1/4 tsp. As I’m unable to get nagaimo and wasn’t able to find a okonomiyaki flour with nagaimo powder I used baozi flour which is a very finely milled wheat flour. ... Yamaimo (Mountain Yam) / Nagaimo … It has a slimy consistency and gives a gooey center to the pancake. l’m pretty sure I didn’t like it. Using self-raising flour (and only as much as strictly necessary) will ensure that your ‘Japanese pancakes’ stay on the lighter side anyway. In fact, Tsukishima District is particularly known for its okonomiyaki and monjayaki restaurants. Pinwheel Cookies with purple sweet potato powder, Extra Thick and Fluffy Japanese Style Pancakes, Strawberry Shortcake cake – Japanese version. This kind of yam has a very slimy, almost gelatinous texture and helps bind everything together, plus it gives the okonomiyaki a fluffier texture. I now know how I will use my leftover nagaimo (after okonomiyaki night)! You can learn more about Okonomiyaki on Wikipedia. Instead, I tend to make up a small amount when required, using other store cupboard essentials. Read on to find out more! British-style unsmoked back bacon would be the closest equivalent, but if you prefer something a little crispier, go ahead and use streaky bacon. Yet, in Japan, there are small okonomiyaki restaurants on every street corner. Beat two eggs and add them to the bowl, together with the soy sauce. Until today. small shrimp, pre-shelled, deveined Great recipe for Ultra-Healthy No-Flour Okonomiyaki. My version reflects my own taste, my own cupboards, and hopefully the dish which follows! ChopstickChronicles.com. Osaka (or Kansai) style or Hiroshima. And 2 pounds of nagaimo!!!!! Often found in Asian markets packaged in shrinkwrapped styrofoam or packed in sawdust, nagaimo is a type of yam that is very long and tubular. In Japan, very thinly-sliced pork is preferred (and actually available). I separated the mixture into 4 seperate bowls to already mix and prepare into 4 okonomiyaki, however, you can mix all the ingredients in 1 large bowl and then divide it into 4 servings on the hot plate. In Japan, it’s often eaten raw in salads and grated into sauces, but it has a thick mucus-like texture that … Traditionally, okonomiyaki is made with all-purpose flour, dashi, and grated mountain yam, also called Nagaimo. I don’t eat fried foods very often, so I don’t keep commercial versions of either at home. There are two main types of okonomiyaki. *In the video, I used pre mix flour so added just water. Once cooked, the texture is perfect and the Simple salt/char/shoyu flavor was beyond delicious. Place the thinly sliced pork and bonito flake on top of the cabbage mixture. I’m pretty sure the first time I tried okonomiyaki was in Japan. Serve with the (crispy) bacon side upmost. Filed Under: full recipes Tagged With: bacon, cabbage, carrot, eggs, ketchup, mayonnaise, Osaka, soy sauce, spring onion, worcestershire sauce, yam, Generally, the harder an ingredient is to find in the UK, the, other ways I’ve adapted my okonomiyaki recipe, 1 tbsp Worcestershire sauce (Lea & Perrins). We first tried both the Hiroshima-style and the Osaka-style Okonomiyaki in Japan a few years ago and found both were delicious, but it looked like a difficult recipe with hard to get nagaimo yams and other Japanese ingredients. A healthy meal with simple vegetarian or vegan options. Peel the nagaimo, then soak it in a water and vinegar solution (doing this helps to remove irritants).Dry the nagaimo, then grate 160 g (6-8cm) of nagaimo with a fine grater. Add the flour and mix well to coat the vegetables. A friend from Osaka took me to a restaurant to try her hometown’s famous cabbage pancake. There will be differences in the batter and sauces. There should be none left at the bottom of the bowl. Yes, this is not traditional okonomiyaki. Show me how you went on Instagram! It is rare to find it in the Western world. These nicknames disguise the fact that okonomiyaki is packed with vegetables and therefore, I think, relatively healthy. Usually grated nagaimo root is added to the batter. The nagaimo, Japanese mayo and pickled red ginger. Nagaimo: This is a starchy root vegetable, which can be known under the name taro root.There is a dried yamaimo powder which can be used instead. After playing around a lot with the ratios, I’ve settled on an easyÂ okonomiyaki recipe, adapted for what I usually find in my fridge. All rights reserved. Divide the chopped cabbage, green shallots, and tenkasu into 4 small mixing bowls. Well, I used to anyway – because okonomiyaki is definitely not keto friendly. The unique thing about the batter of Okonomiyaki compared to other savory pancakes is the inclusion of nagaimo … When the edge of the okonomiyaki has become firm and cooked, flip it over with two egg flippers. Clearly, the okonomiyaki is not a meal for people on a diet, but a gluttony that is hard to say no! Nagaimo is quite rare here – but regardless,Â I’m not stressed about its absence from my rough-and-ready homemadeÂ okonomiyaki. I too had leftover nagaimo from okonomiyaki– I was trying to figure out a use for this, and this recipe was the ticket! Today is all about the former style – Osaka. An essential ingredient in okonomiyaki is some grated nagaimo in the raw batter. Add one egg each and 1/4 of flour and dashi mixture to each bowl. Preparing it at home is really simple, but some ingredients require some research, in particular for the preparation of the base. Try to heap the mixture into neat circles without pressing down at this point. Jump to Recipe for Okonomiyaki (お好み焼き) - Japanese Savory Pancake. Do this over a bowl, as the grated nagaimo is very slimy. Spoon an even portion of the vegetable mixture onto each rasher. It can be purchased from asian grocery stores but If you can not get it, it can be omitted. Get a taste of vegan okonomiyaki with sourdough discard an osaka-style pancake loaded with vegetables of your choice. You can soon open up an Okonomiyaki stand to sell it. Heat cooking plate to 200 degrees and pour the cabbage mixture onto the cooking plate to spread approximately 2cm thickness. Okonomiyaki (ãå¥½ã¿ç¼ã) or ‘fried/grilled-as-you-like-it’ is such an iconic dish that it is sometimes referred to as a ‘Japanese pizza’ or ‘Japanese pancake’. Your email address will not be published. Unsurprising, but nevertheless, divine. Combine all the ingredients, mixing thoroughly. This could be because I used vinegary Lea & Perrins rather than a mild, fruity, Japanese-style Worcestershire sauce. Compared to just flour and eggs, the okonomiyaki with yam will help balance the heaviness of the cabbage, meat and batter. This recipe is 10/10. It is edible green seaweed, usually consumed as dried, finely flaked form. Authentic okonomiyaki includes grated nagaimo (similar to a yam) that adds a creamy texture to the batter and if you can’t find it, feel free to omit it! ... Due to the girth of each pancake I assumed they’d be difficult to flip without … Often used for Okonomiyaki, Yakisoba, and takoyaki topping in Japanese cuisine. Okonomiyaki uses some very Japanese ingredients which may need some explanation. I always used firm tofu and nagaimo yam in my okonomiyaki, so I tried omitting the flour from the batter when I was on a diet. I’ve added smoked paprika to imitate the smokey notes of katsuobushi, which is often used to garnish okonomiyaki. If using bacon, heat a small amount of oil in a frying pan and begin frying the bacon, well spaced, on one side. A hearty, vegetable-based lunch that doesn’t feel too virtuous. *Check out The Shop if you don’t have Asian grocery stores nearby. If omitting the bacon, heat the oil and add the vegetable mixture to the pan directly. The interior should still be soft and a little cake-like when done, although possibly not as voluminous as a truly ‘authentic’ version. It seems the role of this sticky, starchy vegetable is to bind and bulk up the batter while keeping it nice and fluffy. Below is a photo of Hiroshima Okonomiyaki that we had in Japan. Nagaimo, which literally means “long potato” is a key ingredient in Kansai style okonomiyaki. Vegan Okonomiyaki is a savoury Japanese pancake made with yamaimo, rice flour, cabbage and tenkasu, topped with delicious okonomiyaki sauce and Japanese mayonnaise. 2-inch Chinese yam (nagaimo), grated into a paste, optional 100ml dashi stock, made by simmering kombu and bonito flakes in water for 30 minutes 500g sauerkraut, from above 4 tablespoons vegetable oil, for frying. Okonomiyaki is a cabbage pancake covered with Okonomiyaki sauce. The bacon in this recipe is completely optional. Coat the top of the pancakes with a thin layer of okonomiyaki sauce and decorate with lines of mayonnaise. A post shared by chris (@nonjapanesecook) on Jan 19, 2018 at 12:16pm PST. That particular creamy quality of the interior of an okonomiyaki pancake comes from the addition of nagaimo (or yamaimo) to the batter. Serve hot. Don’t worry if it’s not a masterpiece of presentation – it’s a quick dish after all! Use Sweet Rice Flour Instead of Nagaimo and Wheat Flour. The batter is very soft, so it's a bit difficult to flip over. Okonomiyaki sauce is a Worcester-based sauce with some sweetener, and it is the crucial flavor of this dish. Traditional okonomiyaki already contains nagaimo to lift the batter. It’s a species of yam consumed all over Asia. Or you can use Tonkatsu sauce that tastes similar but less sweet. When done, they should spring back when pressed without oozing. It differs by region and this authentic recipe is the well known and mouth-watering Osaka okonomiyaki. The essential thing is to make sure the batter is quite thin. Keep them near the sides of the pan and rotate them so that the edges cook. baking powder and 1/4 cup milk); 1/2 cabbage head; 4 green onions; 1 cup tenkasu / agedama (deep fried balls) (may substitute with deep fried flour-batter); 8 oz.