Teppanyaki Smokeless Table | Okonomiyaki on the Teppanyaki

So, what is the Okonomiyaki fever you asked? It's basically a Japanese cabbage omelet. Okonomiyaki means "bake as you like", which is a good way to say that this dish can satisfy most tastes from vegetarian to carnivorous animals. We found the just just just cookbook page on Okonomiyaki to be another great source of inspiration, providing an in-depth background to the history of recipes and other stuffing and topping options beyond the standard version. She also noted that the Okonomiyaki style comes from Osaka, with a Hiroshima version that involves layering rather than mixing ingredients. (we may try the version again. If you have made another version, please let us know and we will be happy to hear all about it!)

The first step in the recipe is to order something. If you happen to have an Asian market nearby, try it first. However, it's very convenient to get all the content in the mail by 2-day delivery. So once tencasu / agedama, Japanese mayonnaise, aonori flakes, Katsuo Bushi, Katsuo Dashi, yamaimo, Okonomiyaki and pickled ginger arrive, we can take action! Of course, we have to pick up some things at the local grocery store, such as some Napa cabbage, eggs, 12 thin bacon and onions, as well as flour, baking powder, sugar, salt and cooking oil.

It smashed! We dissolved a teaspoon. Put 180 ml of Kesu stone powder in water, then mix with 1 cup of common flour, 10 g yamaimo powder, 1 / 4 teaspoon salt, 1 / 4 teaspoon pepper, 1 / 4 teaspoon sugar, 1 / 4 teaspoon fermentation powder and 1 / 4 cup salted ginger. After mixing, we put the mixture in the refrigerator for about an hour. If you want to prepare this part in the evening or night before the event, you can keep it in the refrigerator for a longer time, as long as it is refrigerated for at least one hour before cooking.

After taking the mixture out of the fridge, we added 4 large scrambled eggs and 14 ounces of chopped Napa cabbage, taking care not to mix all the ingredients, just fold them into the batter with a spoon. Here, we start to heat the Cookeryaki's Teppanyaki Cooktop, preheat it on 5, and then turn it up to 7-8 after preheat. Using grape seeds or any other high-temperature cooking oil of neutral taste, we oil the surface and spread it out to cover the cooking area thinly. Now it's time to have some interesting sounds and textures! We finally added the tempura powder and spoon it into the batter like eggs and cabbage. You'll have to wait until the last minute to add tempura to make sure they don't get wet.

Using a ladle, we circle three Okonomiyaki pancakes, each about five inches in diameter. Then, we spread three slices of bacon on each bread and cover them. Let them cook for 3-4 minutes. After removing the covers, we make sure the bottom is brown before turning them over. If the edge is deformed, you may need to push the edge back.

We cooked Okonomiyaki pancakes for another 3-4 minutes, moved them to a warm place, and then cooked three more in the hot center. You can repeat this until all batters are cooked. It's time to dress up these beauties! After turning off the teppanyaki smokeless table, we spread Okonomiyaki sauce on it, then sawtooth the Japanese mayonnaise, and sprinkle it on the fish and seaweed slices. You can also add salted red ginger to add flavor. It's time to eat and enjoy!