Backpackers Hostel "J-Hoppers" & "Hana Hostel"

Okonomiyaki Lesson!!

We J-Hoppers Osaka had a Okonomiyaki Lesson these day.
One of our staff Fumi gave our guests lecture how to cook Okonomiyaki.
She prepared a recipe and gave it to them.
One of a Singaporean earnestly made a note and said she will cook in her country.
We will regularly do this event.


How to make Okononiyaki
Make the batter: Serves 4
·100 g flower, 5g baking powder, a bit salt, a bit starch
·1 tablespoon yamaimo (powdered yam)*
·2 eggs
·Approx 2 cups iced water
·2 tablespoons sake (optional)

1. Put the flour and yamaimo in a large bowl. Make a well and add the eggs, water and sake. Fold together so to just combine. The mixture should be like a thick pancake batter. Set aside to rest while preparing the remaining ingredients.
·6 eggs
·1 cabbage, finely shredded * 150g for 3 pcs
·400g thinly sliced pork strips (or streaky bacon)
·Bunch of spring onions, chopped
·pickled ginger, diced
·Vegetable sauce (combine half oyster sauce with half tomato sauce)
·Seaweed and bonito (dried fish flakes) to serve

2. In a separate bowl combine 1 scoop batter, 1 egg, 1 cup shredded cabbage, handful spring onions and 1 teaspoon picked ginger.

3. Heat a frying-pan over a moderate heat(180-200°/the hot plate should be preheated, otherwise sticky.) and sauté the pork until coloured. Push the pork to the side and spoon 3/4 of the batter on to the hot plate. Use chop sticks to arrange the pork onto the fritter and spoon over the remaining batter. Cook until golden around the edges, carefully flip using two spatulas. Continue cooking until golden on both sides.

4. Remove onto a plate, spread with vegetable sauce and sprinkle with seaweed and bonito flakes. Okonomiyaki is traditionally served with Japanese beer and eaten with chop sticks. Good luck!

*Used to make the batter lighter, Yamaimo is available from Asian food stores. If you don't have it on hand use tapioca or corn flour.
*Option inside : squid, shrimps and whatever you may want
*Option on the top : mayonnaise, mustard and green laver in addition to the sauce
ketchup(some Japanese use it, but I have never)



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