Japanese Pancake Okonomiyaki

Serving: 2

Preparation time: 10 minute

Execution time: 15 minute

This Japanese pancake okonomiyaki is simple to make. You can change flavours and textures with fresh squid or prawns. Garnish with bonito flakes and kewpie mayo.

Japanese Pancake Okonomiyaki

Ingredients

Methods

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Japanese Essential Ingredients

Some of these sushi rice, nori, bonito, miso—are common enough that you can find them at or your local health food store. The rest it might require a trip to an Asian grocery or an online order. Your efforts will be richly rewarded.

NORI SHEET

You might experience nori when you have sushi and other Japanese dishes. Commonly wrap is used for sushi and nigiri. It is also a garnish or flavouring in noodle preparation and soups. It is toasted prior to consumption. 

SAKE

You don’t need to drop dime on fancy stuff for cooking, but a decent bottle is miles tastier and more complex than “cooking sake.”


ROASTED SESAME DRESSING

Bring out the flavours of your foods with Kewpie dressing. This dressing is nutty and creamy as an ingredient for your pastas and salads. Main ingredients are soy bean oil, egg yolks, roasted sesame, mustard.

 

BONITO FLAKE


Dried, fermented, and smoked skipjack tuna also known as katsuobushi. This is the yin to kombu’s yang in dashi. Quality ranges widely; you get what you pay for.

RICE VINEGAR


Avoid “seasoned” rice vinegar, which has sweeteners and other additives in it. Choose a brand that lists rice and water as the only ingredients.

MISO

It is fermented soybean pastes, from younger, fresh-tasting white to long-aged, funky red. The latter, which is mellow and sweet, is the best introduction to miso.

MIRIN


Brewed from sticky rice, this cooking wine is sweeter and less alcoholic than sake. Pick one made with sugar rather than glucose or corn syrup—you can taste the difference.

SOY


Japanese soy is lighter, thinner, and saltier than standard soy, usukuchi is perfect for seasoning dishes like yosenabe hot pot without darkening the colour too much.

 

SHORT GRAIN RICE – SUSHI RICE

With its pearly grains and subtle flavors, sushi rice is Japanese short-grain rice varietals.

 

WASABI

Wasabi has tastes the pungency of horseradish and mustard. Wasabi is sold either as a stem to grated before use. However, we can get dried powder or ready to use tube in supermarket in Australia.

 

KEWPIE MAYO

This is Japanese smooth mayonnaise being introduced to Japanese in 1920s. Kewpie mayo has been a predominant household condiment on vegetables and as a salad dressing. Kewpie is a smoother, creamer mayonnaise, and it's made with rice vinegar rather than distilled vinegar. 

 

JAPANESE SEASONING

Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.

SUSHI MAT

Made by bamboo to use to roll sushi

JULLIENNE GRATER

Use to grate julienne from carrot, daikon and other vegetables. 

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The food of Japan is often based on freshest seafood, seasonal vegetable and Japanese ways of simplicity. So we will present you a focus on fresh seasonal produce, prepared meticulously and presented beautifully.  Japanese Inspired dining is a definitely memorable experience. Too many beautiful dishes to prepare, we will work on something you can make at home. Here we will learn the most popular Japanese cooking. READ MORE JAPANESE COOKING CLASS

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