Okonomiyaki - Japanese Savoury Pancake

Total Page：16

File Type：pdf, Size：1020Kb

www.merrychef.com Okonomiyaki - Japanese savoury Pancake 02:15 This recipe is available for: eikon® e2s SP (1000W) Accessories: e1s/e2s Full Size Cooking Tray 32Z4080 (Black), 32Z4100 (Red), 32Z4093 (Green), 32Z4101 (Blue) 4x Non-stick Mould 32Z4113 Stage 1 Stage 2 P 275 °C R Pre-cook in the Place them upside O Chilled 4°C mould down on the tray F I 4 Pieces 01:30 00:45 L 30 % 100 % E From Raw 100 % 50 % Ingredients 1. Food Preparation 120 g Flour Cut the pork belly and the shrimps into stripes. Cut the white cabbage into fine stripes. Mix a 120 g Bonito Broth batter with the flour, the broth and the eggs and add the pork, shrimps and cabbage stripes into the batter. Divide the batter into 4 equal portions and place them in the mould. R 80 g fresh White Cabbage E 2 pcs Egg 2. Cooking Instruction C 20 g Pork Belly Cook as per oven profile. After the precooking in the mould brush the pancakes with the oil, place I 20 g Shrimps them on the tray and continue to cook as per oven profile. P 1 tbs Okonomiyaki Sauce E 3. Food Serving Instruction 1 tbs Mayonaise Remove the cooked food from the tray and before you serve them sprinkle the sauce and the 1 tsp shredded dried Bonito mayonaise over the pancakes and dredge the dried bonito and the sea weed powder over. 1 tbs dried Sea Weed Powder 1 tbs Oil Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service..

Copy Link

Recommended publications

The Japan News / Recipe
Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century.
[Show full text]
Hiroshima Okonomiyaki Serves 2 Ingredients
Hiroshima Okonomiyaki Serves 2 Ingredients 100g okonomiyaki flour 120ml water 3 eggs 150g cabbage 60g bean sprouts 6 rashers bacon 2 servings par-boiled yakisoba noodles okonomiyaki sauce kewpie mayonnaise 2 spring onions pinch of aonori powdered seaweed katsuobushi dried bonito flakes 1 tsp pickled ginger How To Prepare 1. Begin by chopping your green onion and cabbage. Try to chop your cabbage as finely as possible. 2. Grab a bowl and mix the okonomiyaki flour with the water and 1 egg until you have a smooth batter with no lumps. 3. Now the fun part, take a frying pan or hot plate and grease with a splash of vegetable oil and place on a medium heat. Make sure the pan is evenly heated before the next step or the okonomiyaki will have trouble taking shape. 4. Add just under half the batter to the pan in a nice even circle, remember not to make the circle too wide or it won’t be able to keep its shape. Next, add half the cabbage and half the bean sprouts on top of the batter, before adding a layer of 3 rashes of bacon. 5. Pour 1 tbsp of the batter on the top of the mix to hold everything together and let the okonomiyaki cook for about 7 to 10 minutes before flipping it over with a spatula to cook on the other side. 6. Whilst the other side of the okonomiyaki is cooking for 7 to 10 minutes, grab another pan and cook 1 serving of yakisoba with a bit of vegetable oil and the sauce provided in the packet.
[Show full text]
Miyako Letter
NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO.166 Miyako Letter Tel.:201-933-9555, 212-564-4094 01/01/21 Highlighted Items Items to make Chirashi Zushi or Kaisendon Chirashi zushi (or sushi) is made ‘Kaisen don’ in Japanese is a of sushi rice and topped with combination of the words ‘seafood’ a beautiful assortment of bite- and ‘rice bowl’. Thus, ‘kaisen don’ sized vegetables, egg crepe/ is a seafood rice bowl. Since kaisen omelet and sashimi. Chirashi don is very easy to prepare and Zushi is not only delicious, but filling, it is becoming a very popular visually very attractive as well, so it is usually served on special and take-out / delivery item. festive occasions. #87932 WOODEN T RAY ONLY #87904 WOODEN OCTAGON TAKEOUT ROUND (M) 6.1”DIA 12/25 BENTO BOX 6.89” x 6.89” 12/25 #879331 LID FOR #87932 6pk/50pc #87905 LID FOR #87904 12pk/25pcs 1. Boiled Octopus 2. Ikura 3. Snow Crab Meat 4. Botan Ebi 5. Hiraki Ebi 6. Kihada Tuna We are so grateful for your support over this past year. Best wishes for a happy and healthy New Year! 11.Kinpira Renkon 7. Salmon Fillet 8. Hamachi Loin 10. Hotate 9. Masago - New York Mutual Trading, Inc. - January 1st, 2021 1. #710361 F-MUSHI TAKO ASHI, HIRAHACHI 10/2.2lbs. 2. #71898 F-”RED” IKURA,XIP 12/2.2bs. (1kg) 12. Shredded Egg Crape Recommended Egg Omelete Items 3. #73557 F-SNOW CRAB COMBO MEAT, MYK 6/5lbs. 13. SAKE FORNY, NJ NEW YEAR! 4.
[Show full text]
Okonomiyaki (Osaka-Style) Recipe
Okonomiyaki (Osaka-style) Recipe Although some Japanese cuisine can be an acquired taste, I have never introduced okonomiyaki (お好み焼き) to a person that didn’t like it. In fact, I have friends that started calling it “okonomi-yummy”! The character 好 means “as you like”, and the character “焼” means to grill. So, this basic recipe can be modified as needed to suit most any dietary need. (I’ll include some tips on how to do that below.) There are several variations of okonomiyaki such as Hiroshima-style or monjayaki in Tokyo, but Osaka-style is the most prevalent. An easy way to think of okonomiyaki is kind of like a personal pan pizza, so this recipe is for one portion. (Although I don’t think some translations of okonomiyaki as “Japanese pizza” are very accurate.) I’ve tried to suggested substitutes with items more readily available whenever possible, but you will probably need to order some ingredients online if you don’t have access to an Asian market nearby. Ingredients: okonomiyaki mix (you can substitute all-purpose flour) ¼ cup water 3½ Tbsp. of yam powder (this is a critical ingredient to make the batter sticky; you can substitute cornstarch) Thinly slice pork strips or preferred topping(s)* 1 egg 1 cup finely sliced cabbage 1/3 cup of green onion For top of cooked okonomiyaki: okonomi sauce (similar to Worcestershire sauce, but thicker and sweeter) mayonnaise (Japanese keypie mayonnaise that comes in a squeeze bottle is ideal for decorating, but mayo works flavor-wise.) aonori (powdered seaweed, optional) katsuobushi (dried bonito fish flakes, optional) Instructions: 1.
[Show full text]
JAPANESE FOOD CULTURE Enjoying the Old and Welcoming the New
For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ JAPANESE FOOD CULTURE Enjoying the old and welcoming the new Rice The cultivation and consumption of rice has always played a central role in Japanese food culture. Almost ready for harvesting, this rice field is located near the base of the mountain Iwakisan in Aomori Prefecture. © Aomori prefecture The rice-centered food culture of Japan and imperial edicts gradually eliminated the evolved following the introduction of wet eating of almost all flesh of animals and fowl. rice cultivation from Asia more than 2,000 The vegetarian style of cooking known as years ago. The tradition of rice served with shojin ryori was later popularized by the Zen seasonal vegetables and fish and other marine sect, and by the 15th century many of the foods products reached a highly sophisticated form and food ingredients eaten by Japanese today Honzen ryori An example of this in the Edo period (1600-1868) and remains had already made their debut, for example, soy formalized cuisine, which is the vibrant core of native Japanese cuisine. In sauce (shoyu), miso, tofu, and other products served on legged trays called honzen. the century and a half since Japan reopened made from soybeans. Around the same time, © Kodansha to the West, however, Japan has developed an a formal and elaborate incredibly rich and varied food culture that style of banquet cooking includes not only native-Japanese cuisine but developed that was derived also many foreign dishes, some adapted to from the cuisine of the Japanese tastes and some imported more or court aristocracy.
[Show full text]
Okonomiyaki by Chef Philli
Okonomiyaki By Chef Philli Serves Prep time Cook time Total time 2-3 20 mins 20 mins 40 mins Chef Skills: Learn how to make Japan’s answer to a pizza Ingredients Equipment ● ½ tsp salt ● Pallet knife ● ½ tsp white sugar ● Baking parchment ● 80g plain ﬂour ● Pizza tray or large tray ● 1 tsp bicarbonate of soda ● Mandoline ● 80ml water ● Whisk or chopsticks ● 2 eggs - lightly whisked ● Piping bag ● 2 handfuls spring onions - thinly ● Large frying pan with lid sliced ● 1 small white cabbage - thinly sliced ● 30g pink pickled ginger Before you click play ● 1 tsp rice wine vinegar ● Get out all equipment & ● 4-6 rashers of streaky bacon measure ingredients ● Handful of furikake (see ● Slice cabbage and spring onions furikake episode) as described ● Mayonnaise ● Make the takoyaki sauce by Ingredients for takoyaki sauce combining all ingredients ● 1 tbsp ketchup ● 1 tbsp oyster sauce ● 1 tsp worcestershire sauce ● 1 tbsp brown sugar 1 of 3 - Next Okonomiyaki By Chef Philli Method 1. To make the batter add the plain ﬂour, sugar, a pinch of salt and baking soda in large mixing bowl. Mix the ingredients with a whisk or a pair of chopsticks. 2. Add the water and the eggs and whisk to incorporate all the ingredients. 3. Add the cabbage, spring onions and the pickled ginger. Mix together, ensuring that the cabbage is fully coated with the batter. 4. Cut two round pieces of baking paper and place one into your frying pan - this is your cartouche - save the other for later. 5. Add rice wine vinegar and place into the mixing bowl with the okonomiyaki batter.
[Show full text]
LES SÉLECTIONS KOORI MAKI (6 PIECES) 15 Prune / Saumon / Mangue / Avocat / Salsifis Mariné / Daikon Mariné
KOORI_FR_8P_MENU_AP_2018.indd 1 15/11/2018 10:29 SUSHI KOORI ROLLS 4 PIÈCES 1 SUSHI 2 SASHIMIS DRAGON ANGUILLE 16 Concombre, sauce épicée, entouré d’avocat SAUMON 9 11 SAUMON ABURI 16 CREVETTE 9 11 Concombre, avocat, Philadelphia, entouré de saumon flambé HOMARD 15 18 CRABE TEMPURA 19 Crabe royal en tempura, pastèque, potiron, tobiko SÉRIOLE 9 11 HUITRE TEMPURA 19 LISETTE 9 11 Thon, avocat, concombre, fleur de bourrache THON 9 11 VÉGÉT’ALL 15 SAINT-JACQUES 12 15 Soja feuille, tempura d’asperge, avocat, kanpyo ANGUILLE 9 11 FUTOMAKI 25 Bœuf Wagyu, asperge, shiitaké mariné OMELETTE TAMAGO 9 11 HARICOT VERT 15 THON TORO 15 18 Panko, avocat, chiso, miso CALIFORNIA 19 Saumon avocat / Thon épicé / Crevette / Black tiger, tempura d’avocat, oeuf de saumon / King crabe, avocat, truffe LES SÉLECTIONS KOORI MAKI (6 PIECES) 15 Prune / Saumon / Mangue / Avocat / Salsifis mariné / Daikon mariné SASHIKOORI – 8 SASHIMIS (16 PIÈCES) 69 TEMAKI (1 PIECE) 18 Saumon, avocat / feuille de soja, anguille, concombre/ Thon Toro, cébette SUSHIKOORI – 8 SUSHIS (8 PIÈCES) 66 CALIKOORI – 6 CALIFORNIAS (24 PIÈCES) 90 KOORI FAMILY – SUSHIS, SASHIMIS, 220 CALIFORNIAS (48 PIECES) LES SIGNATURES KOORI LES ENTRÉES IODE 25 EDAMAME 18 Huître, caviar de France Haricots de soja parsemés de gros sel TERROIR 23 EDAMAME ÉPICÉ 18 Foie gras poêlé, pommes caramélisées, pistaches Haricots de soja parsemés d’épices CROUSTILLANT THON 18 LEGUMES 28 Tartare, sauce épicée, avocat, chiso Marinés, algue, cerise CROUSTILLANT SAUMON 18 SALADE FRAICHEUR 38 Tartare, sauce épicée, avocat, chiso
[Show full text]
PDF Download the Little Book of Takoyaki Kindle
THE LITTLE BOOK OF TAKOYAKI PDF, EPUB, EBOOK Jessica Harlan | 128 pages | 05 Mar 2019 | Little, Brown & Company | 9780316494120 | English | New York, United States The Little Book of Takoyaki PDF Book Open Preview See a Problem? I'm assuming of course that you got your takoyaki pan in Japan. I always buy takoyaki if there's Japan festival in my country, because it's so delicious :D. Lists with This Book. Takoyaki is the small, round cousin of okonomiyaki , and like okonomiyaki it originated in Osaka. This feature is just out there if the Adobe Reader is open in Web-based mostly method. This is a nice bonus for them to include with this maker! Julianne D. I have used things like cut up chikuwa, squid legs, or gasp, horror wieners instead of the octopus. Oct 09, Primadonna rated it liked it Shelves: manga , romance. I live in Virginia Beach so maybe its more common here seeing as we are right next to the ocean I see that you use a nonstick takoyaki pan - just have to say that a cast iron pan yields browner and crispier takoyaki!! I guess it just takes lots of practice. Thank you Maki for the reminder. The outer lining is heat resistant and will not burn you if you bump up against it. Mei Mei 18 June, - Permalink. The recipes themselves are well laid out with simple instructions and pictures so you can see where you went wrong ok that was mean! In Comprehensive Monitor Mode, all toolbars are hidden, Adobe Reader fills The entire monitor, so as to concentration quickly on the articles.
[Show full text]
GAIN Report Global Agriculture Information Network
Foreign Agricultural Service GAIN Report Global Agriculture Information Network Approved by: Date: 07/28/99 Sarah D. Hanson GAIN Report #JA9089 U.S. Embassy Market Brief Japan : Food Processing Sector - Retort Pouch Food Company Pofiles This report was prepared by the USDA’s Foreign Agricultural Service for U.S. exporters of food and agricultural products. This information is in the public domain and may be reprinted without permission. Use of commercial or trade names does not imply approval nor constitute endorsement by USDA/FAS. Tokyo[JA1], JA GAIN Report #JA9089 Page 1 of 36 Company Name Ajinomoto Co., Inc. Product Sector(s) Soup, Frozen Food, Retort Pouch Address 1-15-1, Kyobashi, Chuo-ku Number Of Employees 5,319 Tokyo 104 Number of Factories 5 Overseas Contact Phone Number 03-5250-8111 Fax Number 03-5250-8378 American Head Office Email Glenpointe Cetre West Web Page Address http://www.ajinomoto.co.jp/ 500 Frank W. Burr Blvd. Contact Person Norio Yamaguchi, Managing Director, Processed Foods Teaneck, N.J. 07666-6994 Division Tel: 201-488-1212 Sales and Net Profits Main Suppliers Year Sales (Mil. \) Net Profits 1995 580,260 7,534 Itohchu Shoji, Mitsubishi Shoji, Marubeni, Knorr Shokuhin, 1996 597,069 10,118 Calpis Shokuhin Kogyo 1997 613,102 10,261 Key Products % of Total Company Profile and Strategies Seasonings 19 Largest seasoning maker in Japan and ranks among the Oils and Fats 12 world's leaders in advanced amino acid application technology. Processed Foods 26 Beverages and Dairy Products 28 Sales of frozen foods, soups and retort packaged foods Pharmaceuticals, Amino Acids, Chemicals 11 are growing.
[Show full text]
Tucson Community Supported Agriculture Newsletter 521 ~ January 18, 2016 ~ Online At
Tucson Community Supported Agriculture Newsletter 521 ~ January 18, 2016 ~ Online at www.TucsonCSA.org Winter 2016 Barrio Bread Expansion Fundraiser Harvest list is online Do you want to support local bread production and help make Barrio Bread more widely The Back Page Recipes available in Tucson? You can make it happen! Lambs Quarter (Quelites) Pesto with Sesame Seeds and Don Guerra needs funding to expand Barrio Bread. With your support, Don could: Edamame Noodles 1. Increase the availability of Barrio Bread to you. Kale and Radish Salad with Barley and Citrus 2. Continue to work with farmers, scientists, and food producers to ensure that we have a Vinaigrette viable and healthy grain economy. Using local flours reduces the carbon footprint of Arugula and Radish Salad Barrio Bread loaves and invigorates our local economy and food production. Massaged with Avocado Okonomyyaki (Japanese 3. Focus on local education and his Bread Without Borders project. Don has taught and Fritters) presented at the UofA, Tucson Village Farm, Native Seeds/SEARCH, Hayden Flour Mills, Many more recipes and he has traveled to Taiwan and Mexico as on our website well as across the United States to teach about his craft and his Community Supported Baker We hope you all enjoyed business model. Rachel’s cooking demo Don received a USDA Local Food Promotion last week! Grant which is essential to reach these goals. Her recipes are on the back However, in order to receive this grant money, page! he has to generate a significant amount of matching funds. Bread Waitlist Don says, “I like to think that all of you will share a little piece of the new oven that is We are currently sold out of used to bake your bread, just like the age old tradition of the community oven located in Barrio Bread shares.
[Show full text]
ROUGH WINTER with Manuka Health
Experience I FOOD ICON GET THROUGH WINTER with Manuka Health With a range of natural New Zealand bee products, CLOCKWISE: An edible work of art at Sydney's Jugemu & Shimbashi, making including our award winning okonomiyaki is a labour-intensive affair, MGO™ Manuka Honey, the finishing touches. BIO30™ Propolis and MGO™ Manuka Honey Drops. Discover why people around the world are choosing Oko- -iyaki 27 Manuka Health. “ ” Move over ramen, nom-nomThe bare bones Kansai-style stand aside sashimi, Sometimes referred There are two main styles to as 'Japanese pizza', of okonomiyaki, each okonomiyaki okonomiyaki is often originating from different deserves its time likened to a savoury regions. Kansai style, also in the spotlight pancake or an omelette. known as Osaka style, is Yaki means 'cooked the most common across WORDS LACHEAN over direct heat' – as Japan, and abroad. HUMPHREYS in yakitori (grilled The savoury batter is skewers) and yakisoba made up of flour, water, A traditional and long- (fried noodles) – while eggs and shredded time favourite dish across okonomi means 'to cabbage, while fillings Japan, okonomiyaki is yet your liking'. often include octopus, to see the same recognition In Japan, you’ll outside of the country that find the dish at other iconic dishes have dedicated okonomiyaki received. But while katsu, restaurants, where chefs sushi, bento and even often cook in front of onigiri (rice balls) have diners on a large iron earned themselves emojis, griddle, or teppan. Some okonomiyaki brings its own restaurants offer a DIY talents to the table – it’s scenario, where the diner JUGEMU & SHIMBASHI, Y.
[Show full text]
What Is the Importance and Role of Food in Modern Japanese Society?
Háskóli Íslands Hugvísindasvið B.A í Japönsku máli og menningu What is the importance and role of food in modern Japanese society? Why is Japanese food classified as world heritag and what makes Japanese food stand apart from the food culture of other countries? Ritgerð til BA / MA-prófs í Japönsku máli og menningu César Vladimir Rodríguez Cedillo Kt: 040892-5089 Leiðbeinandi: Gunnella Þórgeirsdóttir May 20017 1 Abstract. In Japanese society, a meal goes beyond the food and eating it. It is known that Japanese food was influenced by China and Korea due to the geographical proximity. Traditional food is an important aspect of the culture and it is considered a world heritage. Thus, a traditional meal is not only aiming for the taste, but also aiming to protect the nature and transmit knowledge to future generations. The climate in Japan varies considerably, which allowed each city to develop their own traditional dishes representing the area. This has encouraged culinary tourism, where people travel throughout Japan to experience different flavours. Culinary tourism benefited Japanese culture and economy by supporting local villages and smaller communities. A convenient way to experience dishes from different regions, is by buying ekiben (lunch boxes sold at the train stations) while riding the train from one city to another. Seasonal food is important for society, because the diet is based on each season of the year. To stay healthy throughout the year, Japanese children learn important values and skills such as cooperation, teamwork and responsibility in their school lunches during elementary school. Bento boxes (lunch boxes) influenced, to some extent, the personality of Japanese children either by helping them to socialize easier with their classmates or excluded them out of a group.
[Show full text]