Okonomiyaki Recipe [Remastered] | Cooking with Dog

Okonomiyaki Recipe [Remastered] | Cooking with Dog


Hi, I’m Francis, the host of this show “Cooking with Dog.” Let’s make the batter for Okonomiyaki. Combine the cake flour (100g) and baking powder (1/4 tsp) in a bowl and stir together with a whisk. Dissolve the bonito stock powder (3g) in the water (140ml) and gradually add the dashi stock while mixing. This will help avoid pockets of flour. Add a sprinkle of salt. Grate the yamaimo (1 tbsp), Japanese mountain yam. The yamaimo yam will give the okonomiyaki a delightfully gooey texture. Let’s cut the ingredients. Cut the pork belly slices (100g) into 2 inch pieces. Chop the spring onion leaves into fine pieces. Remove the stalks of the cabbage leaves. Stack the leaves on top of each other and cut into strips, and then coarsely chop into pieces. Place the cabbage leaves into the bowl of batter. Chop the long green onion into fine pieces and place into the bowl. Chop the beni shoga, pickled ginger, into about 1/3 inch pieces and place into the bowl. Slice the boiled octopus (50g) into quarter inch slices. Peel the amaebi, sweet shrimp and remove the heads and tails. Coarsely chop the shrimp and place into the bowl. Add the tenkasu, crunchy bits of deep fried batter, and sakuraebi, dried pink baby shrimp. Finally, crack two eggs into the bowl and lightly toss all the ingredients to coat. Remember not to mix the batter too much otherwise the texture will become tough. Let’s make Okonomiyaki. Preheat an electric griddle to high heat (approx. 460 °F) and coat the surface with vegetable oil. Place the mixture onto the griddle, making a round shape. Make sure to leave a bit of batter in the bowl for later use. Place the pork slices onto the mixture. Coat the surface of the pork with the remaining batter. This will prevent the pork from getting tough. Cover with a lid and cook about 2 minutes on high heat. Turn the okonomiyaki over, cover and cook the other side until golden brown. Remove the lid, flip it over again and lower to medium heat to cook the inside. When it is ready to serve, coat it with the okonomiyaki sauce. Sprinkle on lots of spring onion leaves and garnish with the mayonnaise. Finally, top with the aonori seaweed and dried bonito flakes. Enjoy the harmony of vegetables, seafood, pork belly and the various toppings! Okonomiyaki literally means “grilled as you like it” so choose your favorite ingredients and enjoy your original okonomiyaki. Okonomiyaki has many variations from region to region and you should definitely try it out when you visit Japan. Good luck in the kitchen!

100 Comments

  1. Excuse you. I am not immersed enough in Japanese culture to even know what that slang word means until I searched it. Don't spend your time making ignorant assumptions about strangers online. Exercise instead.

  2. So.. Let me get this straight. You're making an assumption about someone you don't know, calling them a weeaboo. I had to look that up on Google to know what it meant. Looking at your channel, you seem to be pretty fond of Japanese culture, and gaming. Perhaps you've been called a "weeaboo" before? I understand its tough being called names, but don't take it out on others. Please do something productive with your life instead of making hate comments against someone else. Its pitiful.

  3. I think he's in denial. 😮 It's okay. Most anime fans go through that "weaboo" stage (not saying the OP that this guy was trashing on was or is one) and we either grow out of it or embrace it.

  4. Is Japanese mayo made differently from the regular mayo in the US? It has a more yellowish hue to it and when I've had it on my dishes, it has a unique taste to it. Does chief make her own or buy it from the store?

  5. =D I love your channel and your recipes =D Thanks a lot for uploading the videos. I have a little doudt, whats the "yamaimo", Is it very importtant? Can i use another thing instead of that?
    (I'm from mexico, in the kiroshima Okonomiyaki you posted about "super oriental", i'm just saying .. It's not like you should know where can i find it)

  6. What do you mind with cake flour?, The flour made with wheat or the cake flour that you only need to add egg and milk and then to the oven and a cake is ready.

  7. i believe you should be able to but the texture may be different than if you used cake flour. use slightly less AP flour than cake flour and experiment with what works best for whatever flour you're using. more AP flour = more gluten = more chewy texture.

  8. I wish you fed the hungry dogy wagy that has been watched the Okonomiyaki made with you!! It would had been so cute though 🙁

  9. traditionally, they use japanese mayo which has a different flavor. at home it was still too much like mayo for my little brother who detests it. I subbed yum yum sauce and he loved it! this is a dish where subbing flavors isn't that big of a deal it's more about substituting texture.

  10. Excellent and easy to understand introduction to okonomiyaki. Cooked a simplified version today, and it was excellent. Too bad, Francis was not there to evaluate it. :).

  11. They wouldn't actually let a dog close by if he was believed to be dirty by them, hell they wouldn't let him near food period if it was like that at all.

  12. my mom made this for her book club, it was kind of funny to see all these stubborn old ladies enjoy it so much xD

  13. This is extremely difficult to make without the okonomiyaki falling apart or undercooking it, but the flavor and texture are delicious.

  14. Oh deary so many ingredients… my lazy side is kicking in I think i will stick to buying this at restaurants

  15. Could you perhaps upload a recipe for modanyaki? I tried some during my stay in Japan and would absolutely love being able to make it myself.

  16. I try make okonomiyaki to often but yam is not available you can substitude something to gooey texture if yam not available

  17. I can't find any bonito powder in my country (I've searched countless market in different towns), what can I replace it with? Is it okay if I use chicken/beef stock instead?

  18. Can somebody help me?
    I try to make a simple okonomiyaki, but always it goes so totaly wrong.
    I use cabbage (in german Weißkohl) it looks optical different from the cabbage in the video.
    And do I use raw cabbage?
    It taske….weard… and also it is no fun to chew it..
    Thx and rgds André

  19. Congratulations on the chef menu and her presentation.  I'm from Brazil and would be glad to supply you with any information regarding our cuisine, Say hi to Frances.

  20. Thanks chef! I tried to make it myself just now and it tastes amazing! I'm missing a lot of ingredients, but the basics are there, so I added other ingredients instead, but it still tastes nice!

  21. I tried this recipe and it was a success and it is really delicous! I don't have 1 tbsp of mountain yam so i just substitute it with 1 tbsp of corn starch. If the batter is too thick just add LITTLE BY LITTLE of water till it reaches the consistency of the batter like chef's. It won't fall apart. I don't have a pan as big as Chef's so i made it in 2 batches. (To ensure the inside are cooked)

  22. just made this and oh my goodness it came out so delicious. So simple! Now I dont have to go to San Francisco to have this.I coild just make it at home! Thank you so much for the recipe. (^▽^)

  23. Francis to Chef! Arigatou gozaimasu! ありがとうございます! this came out deliciously, i didn't have yam nor cake flour, so i use all purpose flour + corn starch instead. I also don't have okonomiyaki sauce, so i use a mixture of Worcestershire : ketchup : soy sauce in 1:2:1 composition. I used cabbage, shrimp, beef sausages, pickle, and cheese. The key of not stir the egg too much, and make sure the batter texture as yours, really helped me get the soft texture I wanted. The result was as delicious as what I ate in Osaka years ago! XD so happy!

  24. I have recently come back form a trip from Japan and I miss everything so much. It's always been my dream since I was a little girl to go and I just can't wait until I return! =D One of the many things I missed so much after returning home was the food, specifically, Osaka style okonomiyaki. I'm a absolutely awful cook so I was nervous about making it. However, your video was super helpful and cute! Once I finished and ate it, it took me straight back to Osaka! (^-^) Thank you very much!

  25. Where can you find thinly sliced meats in the US? Can you get a butcher to slice pork belly for you? The only thinly sliced pork you can find at the supermarket is bacon, and I don't think bacon would be very good in this.

  26. "Can I put bacon? Can I use chorizo?"
    The name Okonomiyaki is derived from the word okonomi, meaning "how you like" or "whatever you like", and yaki meaning "grill". Feel free to go cheeki breeki on your okonomiyaki!

  27. Hi Francis! I so love going back to the older videos when he was more frisky (and alive.) You have created a beautiful legacy for your wonderful pup. I have said it before and I'll say it again here. This channel so inspired my cooking that I named my Japanese fold-forged Santoku knife Francis. Tradition says you must name your knives or they will turn on you. I use Francis every day.

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  29. thank you so much 😀 i always love your recipe. i cook and very delicious. it's better than flour that i bought from my store.

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