Okonomiyaki  Part 2 Of 2

お好み焼き

Okonomiyaki (Japanese: お好み焼き) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.

Okonomiyaki is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki, meaning "grilled". It is an example of konamono (konamon in the Kansai dialect), or flour-based Japanese cuisine.

It is also called by an abbreviated name, "okono", where the O is a politeness prefix and kono means ‘favorite’.

2 Episodes exploring:

Part 1: Kansai style okonomiyaki, Hiroshima-style okonomiyaki, Monjayaki; Published

Part 2: Kaki-oko, Kashiminyaki, Modanyaki; now publish

▲ 4. Okonomiyaki Okonomiyaki 

         かきおこ  Kaki-oko 

        Hinase Fresh Oyster Okonomiyaki 

       
Kaki means oyster in Japanese, and Oko is the abbreviation of Okonomiyaki. The main industry of Hinase Okayama in Japan is oyster farming, so it is known as the oyster capital. Kaki-oko originates from Hinase-chō, so it is also called Hinase-Kaki-oko. It uses thick and juicy fresh oysters from the Seto Inland Sea and grills them on an iron plate. It is fragrant and the batter is very spicy. 

Ingredients: low-gluten flour, dashi, water, nagaimo.

Fillings: fresh oysters, eggs, cabbage.

Secret okonomiyaki sauce: Kikkoman soy sauce, Lea & Perrins worcestershire sauce, tomato paste, Japanese dashi soup, honey, ginger, garlic, sake, black sesame oil, corn starch

Garnish: katsuobushi, nori, red sour ginger, green onions

▲ 5.  Kashiminyaki 

          かしみん焼き

         Chicken and Beef Tallow Okonomiyaki 

Kashimin-yaki, referred to as kashimin, originated from Kishiwada City Osaka Prefecture. To taste delicious Kashimin, you can go to the famous Yamato Restaurant ( 15-4 Kamiyacho, Kishiwada Osaka Prefecture) or Torimi Restaurant (Wakayama Prefecture Iwade City, Kansai Region). The main ingredients of Kashimin-yaki are chopped chicken, beef tallow and cabbage.

Okonomiyaki is basically divided into two categories 'maze-yaki' and 'beta-yaki': 'Maze' (ミックス) is explained in Japanese as mixed . We were getting ready to make 'maze-yaki' as we mixed the flour, stock, water, cabbage and other ingredients together. Therefore, Osaka yaki, Monja yaki and Hinase Fresh Oyster Okonomiyaki all belong to 'maze-yaki'. 'Beta' (ベタ) means flat in Japanese. When we mix flour and water to form a batter, we first bake the batter on an iron plate into a round pancake, and then put the cooked cabbage and other ingredients on the pancake. Both Hiroshima yaki and Kashimin belong to 'beta-yaki', and 'beta-yaki' is sometimes called yoshoku-yaki. Therefore,  Kashimin belongs to 'beta-yaki.' or yoshoku-yaki. 

Ingredients

Batter: low-gluten flour, Japanese-style dashi, water,  nagaimo (山芋すりおろし)

Filling: minced chicken, beef tallow, cabbage

Secret okonomiyaki sauce: Kikkoman soy sauce, Lea & Perrins worcestershire sauce, tomato paste, Japanese dashi soup, honey, ginger, garlic, sake, black sesame oil, corn starch

Garnish: Katsuobushi, Nori, Red Sour Ginger, Green Onions

▲ 6.  Modanyaki 

         モダン焼き
          Modern yaki  

Modanyaki was founded in a restaurant in Kobe in the 1950s. At that time, it used udon instead of Chinese thin noodles (Chukamen). When Modanyaki became popular, it spread throughout the Kansai region. It was originally made from Chinese-style thin noodles and was later renamed Japanese-style fried noodles (ソース焼きそばYakisoba). Modern yaki also belongs to Yoshoku-yaki or beta-yaki. Modern yaki is basically a variation of Osaka yaki, with the addition of yakisoba noodles. Hiroshima yaki also has Japanese-style yakisoba, but the method is layered, with each filling separated by a layer of batter and never mixed. But in modern yaki, the batter, fillings and Japanese fried noodles are mixed together and cooked on the pancake.

Batter 

Ingredients: low-gluten flour, Japanese dashi, water, nagaimo (山芋すりおろし), egg

Filling: Cabbage, cod, shrimp, clams, cuttlefish, Japanese fried noodles (ソース焼きそばYakisoba).

Secret okonomiyaki sauce: Kikkoman soy sauce, Lea & Perrins worcestershire sauce, tomato paste, Japanese dashi soup, honey, ginger, garlic, sake, black sesame oil, corn starch

Garnish: katsuobushi, nori, red sour ginger, green onions, mayonnaise

Next,  Indonesian Rice Delights Part 1 Of 3 

        

Publisher： Chef Kar Delight