Скачать с ютуб The Best OKONOMIYAKI You’ve Never Tried! | Hiroshima Okonomiyaki в хорошем качестве

The Best OKONOMIYAKI You’ve Never Tried! | Hiroshima Okonomiyaki

Hey guys! Today we’re trying a DIFFERENT type of Okonomiyaki - you guys seemed to like my video where I made OSAKA style Okonomiyaki with Ryotaro - so today we’re trying HIROSHIMA style - which is famous for a thinner crispy batter and for having noodles inside! It’s a great recipe to make in a single pan so give it a try! Follow Me On: 🐦Twitter:   / champryosuke   📷Instagram:   / champsjapanesekitchen   00:00 Intro 00:49 Prepare the Vegetables 02:30 Prepare your Batter 03:47 Let’s Fry! How to cook 08:42 Add your Toppings! 09:35 Let’s Eat! Ingredients - ¼ Whole Cabbage - 60g Beansprouts - 30g Japanese Leak (Naganegi) - Green onion is okay too! - Thin Slice Pork Belly (3-4 slices) - One clove garlic (optional) - One pack Yakisoba noodles, or Ramen noodles (thin pasta works too!) - 1 tbsp oyster sauce - 2 eggs Batter - One egg (for softer richer batter - optional otherwise) - 25g flour - 25g Water Optional Flavors - Fish Powder/Dashi Stock Powder/ Katsuo Flakes to Taste - Tororo Kombu Toppings - 1tbsp Aonori - Okonomiyaki Sauce (Make your own with 20g Worcestershire sauce, 20g ketchup, 7.5g soy sauce and 3g honey) - Pickled Ginger (Beni shouga) - Mayonnaise How to make: - Start by cutting your vegetables - cut ¼ cabbage into ½ cm slices, cut the japanese leek into similar rough pieces, slice garlic thinly if you choose to add it - Cut the pork belly into ⅓ pieces - Then make the batter by mixing one egg with 25 ml water and then with a fine sieve or fancy flour device - add 25g of flour - whisk well but don’t worry if there is lumps (you can remove the egg here if you want a thinner crispier batter - but the egg will give you a richer flavor) - Then prepare your noodles - if they are stuck together use 1tbsp of vegetable oil and pull them apart so they cook more evenly - Heat a frying pan to medium high with a little bit of oil and mix 2 eggs, add the egg mixture to the pan and cook until the bottom cooks and the top begins to turn soft - transfer the cooked egg to a plate - In the same pan add a little bit more oil and fry your sliced garlic until fragrant, add the noodles from before and stir well - add 1 tbsp of oyster sauce and stir until coated. Transfer the noodles onto the egg and spread them out - Next, turn off the heat and add your batter mixture to the pan once it's cooled down (to prevent it burning) - spread the batter around the pan until it makes a full circle and cook on medium low heat. Cook that until you see to see the underside slightly cooked and the batter moves around freely in the pan - flip it over and cook for another minute or so. - Transfer the batter to the egg and noodle mixture - Then add the thinly sliced pork slices to the heated pan (you won’t need oil if its belly pork), add your vegetables from before - cabbage, bean sprouts, Japanese leeks - Then add the cooked batter back on top of the vegetables so it acts as a lid to steam the vegetables - let cook for 5 minutes - Now check how the vegetables have cooked - if they look almost done add your fish powder, bonito flakes or dashi stock (tororo kombu is great too!) - Add the batter lid back on and cook for another couple of minutes and make sure the mixture is in a dome shape so it cooks evenly - Once the mixture is done cooking, turn off the heat and add them on top of your noodles and egg - Put a plate on top of this mixture and quickly flip it over - Add your toppings! Okonomiyaki Sauce (check the ingredients above if you want to make your own!) Aonori Seaweed, Pickled Ginger, and of course, mayonnaise! Enjoy! If you want to learn how to make the OSAKA style Okonomiyaki check here    • PERFECT Japanese Omelet | DASHI MAKI ...   Director/Editor/Camera: Marcus Canning