Hiroshima Okonomiyaki

Posted on

Japanese savory pancake topped with cabbage, green onion, bean sprout, noodles, and sliced pork belly, this Hiroshima Okonomiyaki is an absolute treat you can tackle at home.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
Ingredients
  • 150 ml water (150 ml = a little bit less than 2/3 cup)
  • 1 tsp mirin
  • 100 g all-purpose flour (100 g = between ¾ cup to 1 cup) (See Notes)
  • 240 g cabbage (240 g = about 3 large cabbage leaves)
  • 1 green onion/scallion
  • 2 Tbsp katsuobushi (dried bonito flakes)
  • 4 Tbsp Tenkasu/Agedama (tempura scraps)
  • 60 g bean sprouts (60 g = handful)
  • 2 Tbsp tororo kombu (optional, see Notes for buy online)
  • 6 slices thinly sliced pork belly
  • 2 Yakisoba Noodles (egg noodles)
  • 2 large eggs
Toppings
  • Okonomiyaki sauce (See Notes for homemade recipe)
  • Japanese mayonnaise
  • Aonori (dried green seaweed)
  • Pickled red ginger (Beni Shoga, optional)
Instructions

 

  1. Gather all the ingredients.
  2. In a large bowl, add water and mirin.
  3. Add the flour and whisk until combined. Chill the batter for at least 1 hour in the refrigerator so the texture will become smooth.
  4. Meanwhile, cut the cabbage and scallion into thin slices. A good sharp knife will help you cut the cabbage into thin slices.
  5. Grind katsuobushi in a mortar and pestle until it becomes fine powder.
  6. After chilling in the refrigerator, the batter becomes smoother.
  7. We will make one hiroshimayaki at a time (unless you are comfortable making two at the same time). Keep in mind the ingredients are for 2 serving so divide all the ingredients into two equal parts.
  8. Heat a large non-stick griddle (I use a Japanese electric hot plate) to 340°F (170°C). Pour about ¼ cup of the batter onto the hot griddle. Immediately using the back of the ladle, move in spiral motion from the center towards the edge of batter (see the video). This process will make the batter thin out and maintain the nice round shape. The width of “crepe” should be about the 8-9 inches.
  9. Sprinkle ground katsuobushi on the batter and place cabbage on top.
  10. Next put tenkasu, scallion, and bean sprout on top.
  11. Then put tororo kombu (optional) and 3 slices of thinly sliced pork belly without overlapping.
  12. Pour 1 Tbsp. batter on top (this will act as glue). Using two spatulas one on each side, carefully and quickly flip. Turn the heat to 390°F (200°C) to cook the meat. Don’t press down the “crepe” with the spatula yet (you will do it so on Step 13). When the pork belly is no longer pink, turn the heat down to 340°F (170°C) and move the hiroshimayaki to the side. If you are using a frying pan instead of griddle, start heating up another frying pan.
  13. Separate the noodles with hands and place them in the open space on the griddle (or the 2nd frying pan). Stir fry the noodles until they are coated with oil. Add 1-2 Tbsp. okonomi sauce and coat with the noodles.
  14. Make the noodles into a round shape similar to the same size as the “crepe”. Now using two spatulas, transfer the hiroshimayaki on top of the noodles.
  15. Heat the oil in the open space and crack an egg. Quickly spread the egg into the same size as hiroshimayaki.
  16. Before the egg is completely cooked, place the hiroshimayaki on top of the egg (see the video).
  17. When bottom of the egg is cooked, using the two spatulas, flip the hiroshimayaki for the last time.
  18. Season with okonomi sauce, mayonnaise, and aonori. Serve immediately.

Source justonecookbook.com

Leave a Reply

Your email address will not be published. Required fields are marked *