JapanSocietyNYC – Taste of Home Series – Flipping Out: Okonomiyaki : http://www.japansociety.org/event/taste-of-home-series-flip-out-for-okonomiyaki
- 00:00 – 16:23 : Intro: Chef Yoshio Saito (author of Okonomiyaki: Japanese Comfort Food) to discuss the history and the appeal of okonomiyaki
“Okonomiyaki, a Western-influenced savory Japanese “pancake” made with a wide variety of ingredients. Evolved from a traditional Japanese tea ceremony confection, distinct regional styles of okonomiyaki can be sampled throughout Japan, from festival stalls to specialty restaurants.”
- 16:23 : Introduction video – OtaJoy – Otafuku
- 19:39: Masaharu Morimoto (Legendary Iron Chef and “Okonomiyaki Ambassador”) Introduction, along with Okonomiyaki Academy Master Chef Shigenori Matsumoto preparing this dish in a live demonstration.
- 46:48: Q & A – Tasting Reception
- 47:05 : Will there be more Okonomiyaki restaurants in the city/ Why so little?
- 48:07 : Is the OtaJoy recipe exactly the same as the Otafuku recipe?
- 49:54 : What type of items should I put in my Okonomiyaki? / What is the most creative or bizzare ingredient you’ve ever used in Okonomiyaki
- 50:02 : Lady asking about her version of Okonomiyaki experience, differences & why?
- 55:08 : Does soft wheat flour equate to our all purpose flour? / The use of Rice Flour
- 56:58 : Is this cook at a high temperature all the time? Like for a regular stove is it cook at a high temperature for the circumstances?
- 58:00 : What drink pairs well with the Okonomiyaki?
- 58:52 : What is the proportion of the water and flour
- 1:00:35 : Is there a good way of making this with out meat?
- 1:01::59 : What do you think biggest challenge on getting Americans interested in Okonomiyaki? / Difference between Japanese cabbage and American Cabbage & for recipe / How to eat Okonomiyaki
- 1:05:54 : Has any body been bold enough to deconstruct it on the plate?
- 1:06::48 : Did you use Dashi or Umami? If so, what stage and where?
Ingredients for Okonomiyaki (serves 2)
– Batter –
100g Soft Wheat Flour (3 1/2 oz)
140ml Dashi Soup (5 oz)
1/4 tsp Baking Powder
1 tpsp Grated Yamaimo (Japanese Mountain Yam)
A Little Bit of Salt
200g Cabbage & Welsh Onion (7 oz)
50g Boiled Octopus (1 3/4 oz)
8 Deep-Water Shrimps
Sakuraebi (Dried Pink Baby Shrimps)
Tenkasu (Bits of Deep-Fried Tempura Batter)
Beni Syoga (Pickled Ginger)
100g Slice Pork (3 1/2 oz)
– Toppings –
Long Green Onion
Dried Bonito Frakes
Aonori (Green Laver)
Description from video
Instead of using flour, I used a lot of cabbage. Perfect for those who are on gluten free diet 🙂
Of course, you can add more fillings if you like!!!
Easy Gluten Free Okonomiyaki (and the Sauce from Scratch)
Number of servings: 2
2-3 (70g=2.5oz.) bacon strips
300g (10.6oz.) shredded cabbage
1/2 long onion
salt and pepper
* Okonomiyaki sauce
* Katsuobushi (bonito flakes)
* Aonori (green laver)
Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)
1. Thinly slice the cabbage, bacon, and long onion.
2. Pan fry the bacon, then add cabbage and long onion, and cook until they are wilted. Then stop the heat and cool.
3. Beat eggs in a bowl, season with salt and pepper, add the vegetables (2.), then mix well. *or you can do this in 2 separate bowls
4. Heat cooking oil in a large frying pan. Spread 1/2 of the batter in a circular shape.
5. Cover, and cook on low for 3 minutes. Then flip it over, cover, and cook the other side for 3 minutes until golden brown.
6. Serve on a plate, and sprinkle with toppings.
YouTube Audio Library
How it Began