00:12Hey everyone, it's Yuto from StattyRecipes.com and today I'm going to show you how to make an
00:18iconic Japanese street food dish called Okonomiyaki. Today I'm going to show you how to make Osaka
00:25style and we'll even be making our own Okonomiyaki sauce. So let's start with the ingredients.
00:32To make the sauce, you'll need one tablespoon of Woshiso sauce, one tablespoon of oyster sauce,
00:39two tablespoons of ketchup, one tablespoon of honey and one teaspoon of soy sauce.
00:46Just mix them all together in a small bowl and that's it, so quick and easy.
00:52Otafuku is the most popular brand of Okonomiyaki sauce in Japan,
00:56but this homemade sauce is as close as it gets.
01:01Okay, set aside for later and we'll go over the rest of the ingredients.
01:06For two portions of Okonomiyaki, you'll need 100g of cake flour, 75ml of dashi stock,
01:141 teaspoon of milk, 1 teaspoon of tsuyu sauce, 3 eggs, 150g of cabbage, about 2 cups worth,
01:252 tablespoons of tenkasu, tempura bits, 2 teaspoons of benishoga, pickled ginger,
01:33100g of pork belly, thinly sliced, 2 tablespoons of vegetable oil,
01:391 tablespoon of Japanese mayonnaise, 1 tablespoon of katsuobushi bonito flake,
01:47and 1 teaspoon of aonori.
01:50So the first step is to make a batter.
01:53We sift the cake flour into a bowl.
01:56This is to get rid of any lumps and make the Okonomiyaki nice and fluffy.
02:01The reason I use cake flour is because I don't want it to be too heavy.
02:07Okonomiyaki is a type of savoury pancake. The main ingredients are egg, cabbage and pork,
02:13but it's a versatile dish and you can add lots of different things.
02:18Okonomi means as you like, so customising is expected.
02:27Okay, next add the dashi, milk, tsuyu sauce and 1 egg.
02:32I'm gonna mix this with a whisk, so make sure the batter is smooth.
02:37If you don't have tsuyu, you can use soy sauce instead.
02:42Using dashi is extremely important for Okonomiyaki.
02:46It gives it depth and a more authentic Japanese flavour.
02:50We only used 75ml, so I used an instant powder dashi for this.
02:56Make sure it's cold when you add it as well.
03:00Many special Okonomiyaki flours contain dashi powder.
03:03That's why it's ok to just use water with these.
03:07But when you're making it from scratch like this, always use dashi, not water.
03:12If you want to make dashi from scratch, I got a recipe on my website.
03:17The link is in the description below.
03:20Ok, this looks good and smooth to me.
03:22So I'm gonna cover it with plastic wrap and rest it in the fridge for 30 minutes to an hour.
03:29This will make it lighter, cook more evenly and stop it from spreading when we fry it.
03:42Next, I'm gonna get my cabbage and cut it into small rough pieces.
03:47Start by cutting it into thick strips like this.
03:56Okonomiyaki uses green cabbage, the same kind you'd use in coleslaw or salads.
04:01It's crunchy and has a pleasant flavour.
04:04So don't substitute it for other kinds of cabbage if you can.
04:10Now we're gonna cut the strips into smaller pieces like this.
04:14Cutting the cabbage small makes the okonomiyaki easier to eat.
04:18But you don't need to make it too small.
04:21In fact, if it's too small, it can get a bit soggy.
04:24Some professionals like to store the cut cabbage in the fridge for an hour to dry it out.
04:29But it's completely optional.
04:50So I'm gonna cut it into a new bowl.
05:01Ok, my batter has been resting for 30 minutes.
05:05So next, I'm gonna transfer half of it into a new bowl.
05:09We're making two okonomiyakis today.
05:11So this is the first one.
05:15Add half of the cabbage and your extra fillings.
05:18I have benishoga, a type of pink pickled ginger.
05:24And tenkasu tempura crumbs.
05:30Add one more egg and then mix it up.
05:36At this point, you can add any fillings you like.
05:39Popular options include cheese, mochi, kimchi, seafood, even nuts or crisps.
05:45You might be wondering why I make one okonomiyaki at a time,
05:49rather than just mixing everything together in one big bowl.
05:52Well, that's because it's better to add the cabbage to the batter just before cooking.
05:59Otherwise, the cabbage can start to release water into the batter, making it runny and soggy.
06:05Ok, this is mixed enough. Let's cook.
06:12Heat a frying pan on medium-high and add a drizzle of vegetable oil.
06:17If you're lucky enough to have teppanyaki grill, that's the more authentic way to cook it.
06:23But a big frying pan works fine and is more accessible.
06:28Spoon the batter into the middle like this.
06:30We use medium-high heat here to stop it from spreading.
06:34Okonomiyaki is supposed to be thick.
06:46If it spreads a little, you can neaten up the edges with a spatula.
06:57Next, place the pork belly over the top.
06:59I'm using a thinly sliced one, but thicker than this is also fine.
07:03You can even use unsmoked bacon if you can't get thinly sliced pork belly in your supermarkets.
07:11We're just going to let it fry for a few minutes until it's brown and crispy on the bottom.
07:18Once it reaches this point, flip it over, lower the heat to medium-low and place a lid on top.
07:26We use a lower heat to stop the meat on the base from burning and also to give the okonomiyaki
07:32time to cook, right through to the middle.
07:35We leave it to cook for about 5 minutes.
07:38Using a lid traps the heat and makes it steam a bit, which makes it cook more evenly.
07:45One of the most common problems is the okonomiyaki is still being a bit raw in the middle.
07:50You can check this by using a toothpick or bamboo skewer and piercing it at the thickest point.
07:57If it comes out clean and it's hot to the touch, that should mean it's cooked through.
08:04When you're sure it's cooked, flip it back over and turn off the heat.
08:09While it's still in the pan, we're going to spread half of our homemade sauce over the top and then
08:15drizzle it with mayonnaise.
08:28It doesn't need to be perfect as we're going to add more toppings in the end.
08:33It's quite fun to make a pattern on the top though.
08:55Finally, add bonito flakes and Aonori seaweed powder.
08:59I know okonomiyaki has a lot of specific Japanese ingredients, but it's pretty easy to find them online these days.
09:07I've got more information about the ingredients on my blog.
09:10If you want to check it out, the link should appear around now.
09:19So there you have it, delicious homemade okonomiyaki, a classic Japanese street food dish.
09:25Thanks so much for watching.
09:27If you enjoyed this video, don't forget to like it.
09:30And if you're interested in Japanese cooking, subscribe to my channel.
09:33I'm posting new recipes all the time.
09:35Thanks again, hope to see you in the next video.
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