By : Chef Bambinyan

2012 060 193

Introduction

Okonomiyaki literally means as you like Pancake There are 2 major variation:

Kansai Style (Osaka Style) Hiroshima Style

Kansai : Toppings / fillings mixed with batter Hiroshima : Batter mixed with toppings

Main difference:

2013

Traditional Kansai Style Okonomiyaki

2013

Components of Okonomiyaki

Traditional (basic recipe):

Cabbage Yam (Nagaimo / Yamaimo) Egg Flour Okonomiyaki Sauce Aonori (seaweed powder) Katsuobushi
2013

Modern: Traditional + other toppings + Mayonaise

2013

2013

2013

2013

2013

2013

2013

Lets Start Making Okonomiyaki

2013

Divide your group into 2 group, 1 for cutting & 1 for making the batter

2013

Mix the batter ingredients slowly (exclude the eggs) Technique: make a hole in the middle of the flour & pour some water inside the hole Mix it slowly until smooth Try to achieve Viscous Consistency!!! Do not mix the veggies with the batter unless youre ready to cook it!!! If you mix it with the veggies too long, it will be moist and the batter will lose its consistency
2013

2013

2013

Cutting the veggies

2013

2013

2013

2013

Were going to finely dice the onion and make a jullienne

2013

2013

2013

LOMBAAAAA!!! Kelompok yg paling cepat motong bawangnya dan paling rapi boleh masak okonomiyakinya pake happy call

2013

Cut the other toppings into smaller bits / bite size chunks

2013

If youre ready to cook the pancakes, mix the batter with the fillings / toppings

2013

2013

Make the okonomiyaki sauce by mixing tomato ketchup and worchershire sauce (kecap inggris) with 1 : 1 ratio

2013

Glace the okonomiyaki with the sauce, add some mayonaisse, sprinkle some aonori & katsuobushi
Did You know that mayonnaise is made up from oil & egg yolks??? Egg yolk contains lecithin (a phospolipid) which acts as an emulsifier to emulsify the oils into mayonnaise (a foam colloid) Mix the egg yolk with acids such as lemon juice, wine vinegar, etc to help denature the egg yolk & kills some bacteria (salmonella) inside the yolk 2013 You must whisk the mixture vigorously to let some air to

ITADAKIMASU!!!
Thank You Okonomiyaki cooking class Presented by Chef Bambinyan 2012-060-193 alfredoibc2012@gmail.com
2013

References
Best recipe Okonomiyaki Your Japanese Kitchen 2010, Okonomiyaki

(encore) by Harumi Kurihara, NHK World Dining with the Chef NHK World April 2012 (Okonomiyaki episode) Professional Cooking 7th Edition by Wayne Gillsen Professional Baking 5th Edition by Wayne Gillsen Modernist Cuisine 4 vols set Culinary Reactions: the everyday chemistry of cooking by Quellen Molecular Gastronomy 1st Edition by Harvey This 2013 International Cuisine by Mac Vveigh