こんにちは!! Hi guys! We meet again (AGAIN). Okay today i would like to have my inner Japanese spirit shines through *meditating. I love everything about Japanese – their anime, manga, Jpop drama and musics, their FOODSSS, kimono, and all sorts of that. Japanese people are known for their microscopic precision in doing things, it’s well projected in their products all over the globe. Their precision and love for perfection very well portrayed in their culture including their foods.
Japanese foods are like no other. Their respect towards the ingredients and the process are extremely honorable; making Japanese food to be one of the most sought after foods on the planet. Japanese foods are about super quality, super precision and super fresh ingredient; it can be clearly seen through the precise cut of sashimi, the freshness of sushi and on top of that the top-notch quality behind preparing all those scrumptious cuisines. This is one of many Japanese foods of my favorite, and this recipe was handed down to me by my foster Japanese dad; Mr Otani aka Otoosan when I was doing my exchange student program at the age of 16 in Nagoya. It was quite a long ago, but I’ve kept my those beautiful memories of living in Japan by keeping the recipe alive.
Basically this Okonomiyaki recipe is a deconstructed version of the original Okonomiyaki. It certainly doesn’t look like the normal pancake-like that you used to see, but believe me it is as good as the original. Hey, it doesn’t hurt to put some attitude to your cooking skill isn’t it =D
Here is the list of ingredients that you need:
Okonomiyaki Flour/ batter
- I cup (100g) normal all purpose flour, you can use Okonomiyaki flour if you can find one (secawan tepung serba guna)
- I cup chicken stock (secawan stok pati ayam)
- 2 eggs (2 biji telur)
- 2 stalks green onion, chop finely (2 batang daun bawang)
- 30g of Umezu/pickled ginger (30g jeruk halia)
- Salt and pepper for seasonings (garam dan lada hitam secukup rasa)
- Deboned chicken thigh cut into smaller pieces (Peha ayam dibuang tulang, dipotong kecil)
- Takiyaki soy sauce/ Japanese light soy sauce (kicap jepun/ kicap cair)
- Katsuobushi (Bonito Flakes) –> can be easily found at any Japanese cuisine specialty shop
- Juliene cut shallots and parsley (bawag merah dan daun pasli diracik halus)
- Kewpie mayo with a dash of tomato ketchup (mayonis Kewpie dengan sedikit sos tomato)
Preparing the batter
- In a large bowl, whisk together the all purpose flour and water until smooth. Whisk appropriately to avoid any lump. Lump is hideous and taste horrendous
- Add the eggs, green onions and pickled ginger and mix them together. Just mix it lightly, don’t be crazy mixing this time. Be gentle okay, I know you guys are super-excited lol
- Then, using a non-stick pan, put on medium heat until the pan is hot enough, pour in the batter. Using your cooking spatula, flatten the batter into your desirable thickness (me is 3.5 cm approx) and let it cook at about 5-6 minutes.Then flip it over when the bottom has started to turn brown and cook the other side for another 2-3 minutes.
- You batter is now ready!
Preparing the Toppings
- Use the boneless chicken thigh and marinate them with japanese soy sauce with a tough of pepper and salt. Let it be for half an hour
- Fire up your non stick frying pan on a medium heat and splash some cooking oil. Fry the chicken thigh until it becomes deliciously caramel in color and set aside
- Let them rest
Now you can start to assemble all of them. Spread the Kewpie with tomato ketchup on top of the batter then put the cooked marinated chicken thigh on top of your batter and sprinkled some of that bonito flakes and juliene cut shallots and green onion. Now, your Deconstructed Okonomiyaki is served! Give it a try, you be lovin’ it! ありがとう!!!