How to Make Okonomiyaki - Narration by Iron Chef Masaharu Morimoto

The incomparable Iron Chef Masaharu Morimoto informatively (and hilariously) narrates variations on how to make okonomiyaki—Japan’s savory pancake-like comfort food—as prepared by Okonomiyaki Academy Master Chef Shigenori Matsumoto. Recipes below, and you can watch the full talk, including the history of the dish and a Q&A with the participants here:

KANSAI STYLE OKONOMIYAKI

Ingredients:

30g Otafuku Okonomiyaki Mix Powder
50ml water
1g yam powder
40g pork belly
1 egg
150g cabbage
5g green onion
10g tempura crisps
aonori (as desired)
60g Otafuku Okonomi Sauce

Instructions:

1. Put the water into a bowl, add the yam powder first and beat together. Then, add the Okonomiyaki Mix Powder, and mix together.

2. Add the cabbage (chopped), green onion (sliced crosssection-wise), tempura crisps and egg to (1) and mix evenly together with a spoon, taking care to incorporate air into the mixture.

3. Pour the batter onto a hot plate heated to approximately 200 degrees C, and spread out to a thickness of approximately 2cm using the edge of a spoon.

4. Wait 3 minutes, then add the three strips of pork on top.

5. Heat the hot plate to 240 degrees C, turn the okonomiyaki over and cover with a lid to steam-grill. (Approximately 4 minutes)

6. After 4 minutes, remove the lid, turn over and cook for a further 3 minutes.

7. Spread on Okonomi Sauce and sprinkle on aonori.

HIROSHIMA OKONOMIYAKI

Ingredients:

20g soft wheat flour
30ml water
0.3 tbsp mirin seasoning
40g pork belly
1egg
1 ball yakisoba noodles
150g cabbage
30g beansprouts
5g green onion
10g tempura crisps
bonito shavings (as desired)
aonori (as desired)
60g Otafuku Okonomi Sauce
10g Otafuku Yakisoba Sauce

Instructions:

1. Put water and mirin into a bowl, add the wheat flour and mix.

2. Heat a hot plate to 160-180 degrees C, put some of the batter (40g) in the center with a ladle and spread it out from the center (to a diameter of approximately 20cm).

3. Add cabbage, tempura crisps, green onion, beansprouts, bonito shavings and pork in that order, and add the rest of the batter.

4. When the mix is cooked through, turn over and cook well at 200 degrees C or higher; when it is cooked through, return the temperature to 160-180 degrees C and steam the vegetables.

5. Stir-fry the yakisoba noodles and season with Yakisoba Sauce, adjusting for the quantity of okonomiyaki.

6. When (4) is heated through, place it on top of (5) and lightly press together.

7. Crack the egg into the hot plate, mix the yolk and white together and spread to the same width as the okonomiyaki; then place (6) on top of the egg, turn the okonomiyaki over, spread on Okonomi Sauce and sprinkle on aonori.