Somen Okonomiyaki Recipes

OKONOMIYAKI

Steps:

• Gather all the ingredients.

OKONOMIYAKI

Steps:

• For the okonomiyaki batter: Whisk together the Okonomiyaki Flour Blend, water, eggs and salt in a large bowl. Fold in the cabbage.
• For serving: Heat a nonstick skillet over medium heat. Drizzle with a small amount of oil. Scoop 1/2 cup okonomiyaki batter into the center of the skillet. Drape 3 pieces of pork belly over the top, uncooked side of the pancake. Cook the pancake until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip to the pork belly side. Cook until the belly is crispy and the center of the pancake is cooked through, 6 to 8 minutes. Slide out of the skillet and repeat with the remaining batter and pork belly to make 4 pancakes total.
• To finish the okonomiyaki: Heat some oil in a skillet and cook the eggs to desired doneness. We prefer sunny-side up because the runny yolk adds a delicious richness.
• Top each pancake with an egg. Drizzle each with Tokyo Sauce and mayonnaise. Sprinkle with tempura crunchies and finish with cilantro and scallions.
• Whisk together the high gluten flour, sweet potato starch, baking powder, nori powder and guar gum in a large bowl.
• Whisk together the flour, cornstarch and beer in a medium bowl.
• Heat about 2 inches of oil in a large pot and attach a deep fry fat thermometer to the side. Heat to 375 degrees F. Drizzle the tempura batter into the oil and fry, stirring, until golden brown, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. Let cool.

OKONOMIYAKI (OSAKA-STYLE JAPANESE PANCAKES) RECIPE

Steps:

• Gather the ingredients.
• Put flour in a large bowl.
• Add dashi to bowl and mix to make batter. Rest for about an hour in refrigerator.
• To make one okonimiyaki pancake, take out about 1/2 cup of batter and place into another bowl.
• Mix about 1/4 pound chopped cabbage, about 1 tablespoon chopped green onion, and about 2 tablespoons of tempura flakes into batter.
• Add 1 egg ​into batter and stir.
• Heat an electric pan, griddle , or skillet and oil lightly.
• Pour batter into the pan and make a round shape. It will take a few minutes to cook, keep an eye on it.
• Meanwhile, fry a couple slices of meat on the side in another saucepan and place the meat on top of okonomiyaki.
• Flip okonomiyaki and cook until cooked through.
• Garnish the okonomiyaki as directed below. Repeat until you have used up all of the batter.
• Gather the ingredients.
• Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
• Sprinkle ao-nori over the sauce.
• Sprinkle katsuobushi and beni-shoga, if you would like.
• Serve and enjoy!

OKONOMIYAKI

Steps:

• In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
• Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

SOMEN OKONOMIYAKI

Steps:

• Break somen noodles in half prior to cooking.
• Cook according to directions and strain, but DO NOT rinse in water.
• Seperate the somen into 2 stacks
• Heat oil in 10 inch frying pan on medium heat.
• Place 1 stack of somen in pan, arrange in to a circle and flatten with spatula.
• Top with bacon, shrimp, basil, scallion, cabbage, and second stack of somen.
• Pour on egg mixture.
• Flatten and shape with spatula.
• Cook until browned on one side, then flip and brown on other side, reshaping as needed.
• Plate and drizzle with Worcestershire sauce.
• Top with mayonnaise, nori, and ginger.
• ***A simple salad of arugula, shredded carrot and cabbage, sliced cucumber, and diced yellow pepper drizzled with a balsamic vinaigrette and topped with julienned nori makes a great accompaniment.

HIROSHIMA OKONOMIYAKI RECIPE BY TASTY

Steps:

• Combine the flour, water, and mirin in a bowl and whisk until combined.
• Brush oil on an electric griddle heated to 350˚F (180℃).
• Pour the batter onto the griddle into a paper-thin circle 8 inches (20 cm) wide.
• Place cabbage, tempura, bean sprouts, and scallions on top of the batter to fully cover it.
• Top with 4 slices of pork belly and drizzle a little batter on top.
• Gently flip the pancake using two okonomiyaki spatulas, and press down.
• Add oil to the griddle and add the yakisoba noodles.
• Drizzle with okonomi sauce and stir to coat all the noodles.
• Put cooked pancake with the cabbage on the noodles.
• Crack an egg on the griddle and scramble with the okonomi spatulas.
• Place the egg onto the yakisoba noodles and drizzle with okonomi sauce.
• Drizzle with mayonnaise, nori flakes, and bonito flakes.
• Nutrition Calories: 5228 Fat: 544 grams Carbs: 77 grams Fiber: 8 grams Sugars: 22 grams Protein: 22 grams
• Enjoy!

CHILLED SOMEN NOODLES (HIYASHI SOMEN)

Steps:

• Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.
• Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.
• Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.
• To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.
• On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.
• Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.
• For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.