^^ This is my last post. And on the discussion this time, we will discuss about the teriyaki. Do you know about the food? ^ ^ I think many of you already know. Because there is no doubt the fame of this one meal. Without rambling, let's discuss about the teriyaki ..

^^ Teriyaki is a cooking technique used in Japanese cooking where food is grilled or baked in a sweet soy sauce marinade (tare in Japanese). Teriyaki is served in most modern Japanese cuisines. Teriyaki is served in most modern Japanese cuisine.
Fish - Yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel - is Mainly used in Japan, while meat - chicken, pork, lamb and beef - is more Often used in the West. Fish - yellow, marlin, skipjack tuna, salmon, trout, and mackerel - is mainly used in Japan, while meat - chicken, pork, lamb and beef - is more often used in the West. Sometimes other ingredients used in Japan include squid, hamburger steak and meatball. Other materials are sometimes used in Japan, including squid, beef hamburgers and meatballs.
The word teriyaki derives from the noun teri, the which refers to a shine or luster given by the sugar content in the tare, and yaki, the which refers to the cooking method of grilling or broiling. The word comes from the noun teriyaki teri, which refers to a shine or luster given by the sugar levels in tare, and yaki, which refers to the method of cooking or baking hot. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking. Traditionally the meat dipped in sauce or brushed with a couple of times before and during cooking.
The tare is Traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the Desired thickness, then the which used to marinate meat is then grilled or broiled. Boiled and the sauce is reduced to the desired thickness, then used to marinate meat and then baked or boiled. Sometimes ginger is added, and the final dish may be garnished with green onions. Sometimes ginger is added, and the final dish can be garnished with scallions.
Teriyaki can also be served cold, as it is in bento menus Often. Teriyaki can also be served cold, as it often is in bento menu.

^^ Teriyaki sauce

n the non-Japanese culture, each dish is made with teriyaki sauce such as (often they even use an alternative to foreign interests), or with additional ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), described as teriyaki. Sometimes pineapple juice Uncanned is used as it not only provides sweetness but also bromelain enzymes help tenderize the meat That. Uncanned pineapple juice is sometimes used because it not only gives a sweet taste but also the enzyme bromelain which helps soften the meat. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. The first and pour barbecue sauce on afterward is another method of non-traditional teriyaki dishes. Sometimes Teriyaki sauce is put on chicken wings or used as a dipping sauce. Teriyaki sauce using chicken wings or sometimes used as a sauce.

^^Teriyaki burger

Teriyaki Burger refers to a variety of hamburgers made ​​by the Japanese chain Mos Burger in 1973. According to the recipe, the tare is poured into the bread in limited quantities and coupled with lettuce, endowing it with its strong, yet sweetish, flavor. According to the recipe, tara poured into the bread in limited quantities and combined with lettuce, endowing with a strong, yet sweet taste. Since the late 1980s, McDonald's in Hong Kong has Offered a Teriyaki sandwich dubbed the Shogun Burger, where the teriyaki sauce is a coating on the burger patty. Since the late 1980s, McDonald's in Hong Kong has offered a Teriyaki sandwich dubbed the Shogun Burger, which is a layer of teriyaki sauce on a burger patty. McDonald's Restaurants In Japanese it is known as the Teriyaki Burger. In Japan McDonald's restaurant is known as the Teriyaki Burger. From 2007, Burger King has Offered a hamburger called the Whopper Teriyaki, in Japan only. Subway Restaurants in Japan and Several other countries also offer Teriyaki sandwiches. Of 2007, Burger King has offered a hamburger called the Whopper Teriyaki, in Japan alone. Subway restaurants in Japan and some other countries also offer Teriyaki sandwiches.

Teriyaki burgers are also a drive-in, restaurant and school cafeteria item in Hawaii (where it is commonly called a "teri-burger"). Teriyaki burger is also a drive-in canteens, restaurants and school items in Hawaii (where it is commonly called "teri-burger"). This Hawaiian dish dates back to at least the mid-1960s, and is served on a Hawaiian roll with lettuce and tomato but no Condiments. This Hawaiian dish dates back to at least the mid-1960s, and served on Hawaiian rolls with lettuce and tomato but no seasoning.

^^ The following are some recipes that I can give:

^^the first recipe..

Chicken Teriyaki

    for brine for salt water
    1/2 cup water 1/2 cup water
    2 tablespoons Japanese soy sauce 2 tablespoons Japanese soy sauce
    2 tablespoons dark brown sugar 2 tablespoons dark brown sugar
    2 tablespoons mirin 2 tablespoons mirin

    Skin-on filleted 4-6 (boneless) chicken thighs filleted 4-6 on the skin (no bone) chicken thigh

    for teriyaki sauce for teriyaki sauce
    2 tablespoons mild flavored honey (or maltose) 2 tablespoons mild honey flavor (or maltose)
    2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
    2 tablespoons mirin 2 tablespoons mirin
    2 tablespoons sake 2 tablespoons sake
Combine the water, soy sauce, brown sugar and mirin in large Ziploc bag and add the chicken thighs. Combine water, soy sauce, brown sugar and mirin in a large plastic bag and add the chicken thighs. Press out as much water as you can and seal the bag. Press out as much air as possible and close the bag. Let this sit in the fridge for at least an hour. Let this sit in the fridge for at least an hour.
To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it will not get quite as thick as the jarred types). To make teriyaki sauce, add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is shiny and slightly thickened (it will not get quite as thick as a kind of jarred). It should take on a caramelized taste but be careful not to burn it. It should take a caramel flavor, but be careful not to burn it.
When you're ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. When you are ready to roast chicken, turn the broiler and move the oven rack to upper position. Put a wire rack on a baking sheet (I use the rack out of my toaster oven), and put the chicken thighs skin side down onto the rack (the idea is to keep the meat elevated off the pan). Put a wire rack on a baking sheet (I use my toaster oven rack from), put the chicken thighs and the skin down to the rack (the idea is to keep the meat removed from the pan).
Grill until brown then flip so the skin side faces up. Grill until brown and then flip to skin side facing up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few Charred spots. Baste the skin side with teriyaki sauce and continue to broil until skin is golden brown with just a few charred spots. Give one final baste the chicken with the teriyaki sauce and serve. Give the chicken one final baste with teriyaki sauce and serve.

^^the second recipe..

Teriyaki Steak Recipe
Material

    * 1/3 cup mirin rice wine 1/3 cup mirin rice wine
    * 1/3 cup rice wine 1/3 cup of sake
    * 1/3 cup soy sauce (If cooking gluten-free, use gluten-free soy sauce) 1/3 cup soy sauce (if cooking gluten free, use gluten-free soy sauce)
    * 1 tbsp sugar 1 tbsp sugar
    * 1 tbsp grated fresh ginger 1 tablespoon grated fresh ginger

    * 1 1/2 to 2 lb. flank steak or skirt steak 1 1/2 to 2 pounds steak or skirt steak side
    * Olive oil Olive oil or grapeseed oil or grape seed oil
1 Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large shallow bowl. Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours. Place steak in marinade and let soak for at least an hour, and up to 48 hours. If marinating for more than an hour, keep chilled until an hour before you plan to cook. If marinating for more than an hour, kept cold until one hour before you plan to cook.2 When ready to cook, remove meat from marinade, reserving marinade. Place steak on a plate and set aside. Place steak on a plate and set aside. Place marinade in a saucepan and bring to a boil. Place the spices in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, Becoming your teriyaki sauce. Boil for 10 minutes, or until the marinade has been reduced to a thin glaze, teriyaki sauce you become.3 If grilling steak, prepare grill to high, direct heat. If pan frying, heat a large cast iron pan on high heat. If the frying pan, heat a large cast iron skillet on high heat. If grilling oil the grill grates. If grilling oil the grill grates. Pat the steak dry. Pat steak dry. Rub a little olive oil or grapeseed oil all over it. Rub a little olive oil or grape seed oil on it. Place the steak on the hot grill or pan. Place meat on hot grill or pan. Sear for 3-5 minutes on one side, or until the side is well browned, and turn the steak over and Sear the other side. Sear for 3-5 minutes on one side, side or until well browned, and changing the steak over and sear the other side. Baste the steaks with teriyaki sauce. Baste steak with teriyaki sauce. When the steak is well Seared on both sides, remove from the heat and let rest for 10-15 minutes. When the steak is also burned on both sides, remove from heat and let rest for 10-15 minutes.4 Note the direction of a steak. It should like like the striations in the muscle fibers of the steak. Should want to be like the striations in the muscle fibers steak. Slice the steak in half, following the grain of the steak so That you are slicing along the grain. Slice the meat into two, after a steak so that you cut along the grain. (This will make it Easier to Make cuts across the grain.) Then the make thin slices (1/4-inch) against the grain and on a slight diagonal. (This will make it easier to make across the grain.) Then make thin slices (1/4-inch) and on the diagonal against the grain a bit. Slicing this way will break up the muscle fibers, making this naturally tough cut of meat quite tender. Cutting this way will break down muscle fibers, making it tough cut of meat is naturally quite soft.
That if there are juices run out of the steak as you cut it, add the juices to the teriyaki sauce. If there are running out of juice when you cut steak, add juice to the teriyaki sauce. There's lots of goodness in the steak "juice" that you do not want to waste. There is much good in the "free" steak that you do not want to waste.
Arrange on a serving plate and pour the remaining teriyaki sauce over it. Arrange on a serving plate and pour the remaining teriyaki sauce on it.

^^

Alpha

I present the following video so you can better understand

 

GOOD LUCK !!

=) ^^

  

    

Hello .. ^ ^
We meet again today to discuss a topic that is not less interesting. This time we will discuss about YAKITORI. Maybe the word you often hear YAKITORI. But here I will try to discuss more about it ..

^^ 

Yakitori is typical of Japanese satay generally use chicken meat. Cuts of meat, skin, liver, heart, and cut into small hempela bite size, pierced with bamboo prick, and then burned to charcoal or gas fire.

Yakitori One skewer generally contain only one type of chicken parts, such as a Yakitori skewers consisting of 3 to 5 pieces of chicken meat is never mixed with pieces of liver or heart. As a variation, there is also a great piece that mixes Yakitoriya leeks and shiitake mushrooms into Yakitori puncture. There is also a form of Yakitori Sparrows (Passer Montanus) or other small birds in the intact form with no cut.

Which only provides a Yakitori restaurant called Yakitoriya (Junior Yakitori). Izakaya (bar / restaurant is unique to Japan) also offers an abundance of Yakitori.

There is no Yakitori sauce is not spicy and it is only eaten with a sprinkling of salt, but in general that have been burned Yakitori dipped in sauce (Japanese: tare) made of soy sauce, mirin, wine, and sugar that has a sweet taste-Yakitori salty sweet.

^^ History

History of yakitori was started from the Edo period (1603-1867) in Japan there, where yakitori is prescribed in the book in 1643 through the influence of European missionaries, and is very popular in the 1960's in there. Yakitori is delicious when mixed with beverages such as beer or sake.

 

^^ The types of Yakitori

     * Meat only
     * Heart
     * Liver
     * gizzard
     * Tunggir
     * intestine
     * Seseri (meat around the neck)
     * Tebasaki (the tip of the wing)
     * Tsukune (minced chicken meat are rounded)
     * Negima (a combination of meat, green onions, meat, alternately)
     * Ikada (green onions are pierced with two stab skewers)
     * Matsuba (the bone between the chest and neck of a chicken)
     * Kappa (chicken cartilage located on the chest)

Also not covered is also possible, providing handyman Yakitori pork or beef as the Yakitori.

 ^^ Yakitori under the various regions in Japan

* In the city of Hakodate and Muroran, Hokkaido Prefecture, which is not intended to Yakitori chicken skewers of meat instead of pork. In the town of Muroran, Negima Yakitori is not the type to use green onions, but onions, and eaten with mustard.
     * In the city of Bibai, the central part of Hokkaido Prefecture, Yakitori use chicken but not dipped into the sauce and seasoned only with salt. Yakitori One skewer may be a mixture of chicken meat, skin, and gristle called Motsu.
     * Imabari City in Ehime Prefecture, a city which has the highest number of craftsmen Yakitori number two in Japan. Yakitori in Imabari city is burned on charcoal or gas, but on a hot plate (Teppan).

^^..Picture of yakitori..

 

^^  Some recipes from the yakitori

After discussion and knowledge that we can and have just discussed, here are some recipes from the yakitori in which if you can try at home.

^^ ..The first recipe..

MATERIALS:
125 ml soy sauce
75 ml of sake *)
Sonny 2 tablespoons onion, chopped **)
1 cm ginger, peeled, finely grated
1 tsp sugar
1 teaspoon salt
500 g chicken breast fillet, washed and diced 1 cm
300 g shallots, peeled and left whole
20 fruit skewers satai

HOW TO MAKE:
Mix half the soy sauce with sake, laddie onion, ginger, sugar, and salt and stir well.
Enter the chicken pieces into it and stir well. Cover with cling wrap, let stand for 1 hour. Set aside.
Stick turns 3 pieces of chicken and 2 pieces of onion to each skewer satai. Repeat until ingredients run out.
Grilled over hot coals, turning occasionally smeared with sauce and turned upside down until browned and cooked through, remove from heat.
Serve with the remaining soy sauce.
*) Sake: alcohol solution used for seasoning in Japanese cuisine. It was sweet with the aroma like fermented.
**) Onion laddie: It looked like a scallion, only smaller and slimmer. Give onion flavor and slightly bitter flavor to stir-fry dishes.

^^..The second recipe..

MATERIALS:

     * 300 gr chicken fillet, cut into cubes
     * 3 cloves garlic, mashed
     * 3 tablespoons oyster sauce

     * 3 tablespoons tomato sauce
     * 2 tablespoons chili sauce
     * 2 tablespoons soy sauce
     * Salt and pepper to taste
     * 1/2 red bell pepper, diced
     * 1/2 green bell pepper, diced
     * Warm rice to taste
     * 2 tablespoons margarine

HOW TO MAKE:

    A. Marinate chicken with garlic, oyster sauce, ketchup, chili sauce, soy sauce, salt, and pepper, stirring until blended. Let stand for 30 minutes in the refrigerator until the flavors to infuse.
    2. Heat margarine in a pan, put chicken and marinade and cook until done.
    3. Enter the paprika and stir well. Lift.
    4. Add the rice in a serving bowl, add yakitori on it. Serve.

^^..The third recipe..

Beef and Sausage Smoked Chicken Yakitori, Yakitori Sausage

ingredients:

    1. 3 Pcs                                     Smoked beef rib
    2. 3 Pcs                                     Chicken Sausage
    3. 3 pieces                                 Green onion
    4. 3 tablespoons                         Teriyaki sauce
    5. 2 tablespoons                         Butter

Method of Construction:

1) Prepare beed Bernardi smoked, smoked beef cut into 2 parts. Then, prepare Bernardi chicken sausage, chicken sausage cut into 3 parts. Then cut the onion into 4 sections.

2) Prepare the skewers. The composition of the puncture: chicken sausage, rolls of smoked beef, green onions, repeat again and in the end the sausage and scallions.

3) Prepare a pan put the butter. Grilled skewers of punctures on each side 1 minute gave a smear of teriyaki sauce. Serve on a serving plate to give a piece of carrot and cucumber garnish Japan.



Serve with baked potatoes, chili and sauce teriayaki.

^^..The fourth recipe..

ingredients:

     * 450 grams chicken thighs, grab the meat, cut into cubes
     * 6 leeks, white part, cut the size of 2 1/2 cm
     * 2 green bell pepper, cut into square
     * 1 teaspoon ground pepper
     * 1 orange juice, take the water

Dauber sauce:

     Kikkoman soy sauce * 275 cc
     * 225 cc mirin
     * 100 cc of sake
     * 50 grams sugar

How to make

Dauber sauce: Mix all ingredients, stir, and cook until boiling, set aside.

Stick a skewer in criss-cross meat chicken, green onion, and green peppers.

Yakitori grilled over hot coals until done occasionally smeared with sauce spreader, lift, then sprinkle with some pepper and lime juice on it.

^^ If you find it is less clear with some recipes that we serve, here I present the video to make yakitori.

 

Hello all .. ^ ^

We have discussed some of the typical Japanese food. But this time we will discuss Japanese food that perhaps not many people know this for certain foods. Food that will be discussed this time is okonomiyaki. Do you know about the food? if not, let's discuss the food together.

^ ^

Okonomiyaki is a Japanese food with wheat flour diluted with water or dashi, plus cabbage, eggs, chicken, seafood or pork and fried on a flat griddle called Teppan.

Okonomiyaki is a type of teppanyaki dishes that can be eaten alone or as a side dish of white rice friends. Okonomiyaki is often eaten with a spoon * with flat-called kote (Ivy), which also serves as sodet while flipping okonomiyaki.

In Japanese, okonomi means "love-love" (which is preferred, which is desirable) and yaki means "grilled" (the term "fried" is only used in Japan when foods fried in oil are very much). As the name implies, the top layer (topping) can be tailored to the tastes of okonomiyaki people who want to eat.

Based on how to manufacture and materials used, okonomiyaki is divided into two types:

     * Kansai-style Okonomiyaki

     shredded cabbage mixed with dough like when making puyonghai

     * Style Okonomiyaki Hiroshima (Hiroshimayaki)

     shredded cabbage just placed on top of the dough which widened in the fryer as when making pancakes.

Ready-made okonomiyaki flour already contains baking powder, salt and dashi to okonomiyaki generated is not hard. Grated type of bulb called yamaimo often added to the dough okonomiyaki okonomiyaki to be better.

^ ^The origins

Okonomiyaki originated from snacks called Funoyaki form of flour and water batter fried. In the Meiji era, a snack called Dondonyaki the development of additional funoyaki with nori, fish sausage with seasoning sauce and rolled with disposable chopsticks. In the Showa era, evolving into Kyabetsuyaki dondonyaki using Uster sauce. In Tokyo, dondonyaki transformed into thin fried dough on the Teppan-called Monjayaki. Okonomiyaki in its present form in the Kansai and Hiroshima is an advanced form of Kyabetsuyaki.

According to the story of its origin is unclear, okonomiyaki Japanese navy sailors created a stir flour in the city of Kure, Hiroshima Prefecture because they want to eat pizza as he had eaten in Italy. Sailors who created okonomiyaki back to its original place to introduce okonomiyaki in Osaka in the Kansai region.

  

^ ^ Kansai-style Okonomiyaki
characteristic

In the Kansai style okonomiyaki, chopped cabbage mixed with wheat flour dough before frying. The most classic type of okonomiyaki is called butatama with the contents of thin slices of pork and sliced ​​ikatama with the contents of the squid. Modanyaki (modernyaki) is an additional type of okonomiyaki with noodles that are steamed so that people who eat a full faster.

In the current era, okonomiyaki restaurant provides a lot of content choices, ranging from sliced ​​beef, clams, shrimp, green onions, tenkasu, benishōga (pickled red ginger), kimchi, mochi, until corn and cheese in a can.

In the Kansai area there are many restaurants that provide only special okonomiyaki batter and fill options. Visitors can fry your own okonomiyaki on a table or a restaurant chef assisted.

Kansai-style okonomiyaki sauce

Thick and sticky is the hallmark of the Kansai okonomiyaki sauce. Ikari and okonomiyaki sauce Oliver is a famous brand in the Kansai region, although there are many more manufacturers of other sauces. Manufacturers of Hiroshima with a sauce of brands also market a Otafuku Sauce sauce in the Kansai region.

Sauces are also often made from a mixture dorosauce (sweet and creamy sauce with a little spicy flavor) and Uster sauce. Another variation of the sauce is made from a mixture with sauce Tonkatsu sauce Uster.

 Mayonnaise on the okonomiyaki

Most of the sellers in the Kansai region, especially okonomiyaki in Osaka add mayonnaise as a flavoring. According to some, the harmonious blend of sweet okonomiyaki sauce and mayonnaise on a savory flavor to make okonomiyaki be better. Most of the sellers in the city of Kobe okonomiyaki did not like the addition of mayonnaise on the okonomiyaki because they spoil the taste. Mayonnaise is only given to people in the restaurant if it is requested.

Hiroshima-style Okonomiyaki usually do not use mayonnaise, although lately started a lot of sellers who use to follow the taste of mayonnaise.

 ^ ^ Outside the Kansai region
Kanto region

Okonomiyaki is made with more or less the same way, but with a more dilute mixture due to the influence of Monjayaki. Okonomiyaki is sold in the Kanto region also becomes thinner.

Okonomiyaki seller in the Kanto region usually do not have a menu Modanyaki (okonomiyaki with extra noodles), fried noodles as a Chinese restaurant menu is deemed unnecessary in the okonnmiyaki restaurant menu.

   

 Tokai area

Okonomiyaki is sold in the Tokai area of ​​mixed pickled yellow radish called (Takuan). In the city of Shizuoka, okonomiyaki is a cheap food that is sold in a traditional snack shops (dagashiya) together with Oden.

In Nagoya, okonomiyaki content directly incorporated into the batter before frying. Okonomiyaki from Nagoya typically use okonomiyaki sauce production company Kagome.

Okinawa region

Hirayacha is the name for a typical Okinawan okonomiyaki looks more like a Korean dish called Jijimi. Hirayacha is a food made ​​at home with a similar content of leaf chives (juice), green onions or tuna fish.

^ ^

Alpha

Hiroshima-style Okonomiyaki

Characteristic
The main difference with the Hiroshima-style okonomiyaki Kansai-style okonomiyaki is the way to fry. Cabbage and fill materials are not mixed into the batter before frying, but is placed on top of dough fried in a circle like a pancake.
Fried noodles (Yakisoba) and udon is a standard topping for okonomiyaki style of Hiroshima. Outside the city of Hiroshima, Hiroshima-style okonomiyaki is called Hiroshimayaki.
The origins
Traders in the street now called Okonomiyakimura a Hiroshima-style okonomiyaki creators around the 1950's. Okonomiyaki stall named Metchan and Zensan, both of which are pioneering Hiroshima-style okonomiyaki. Hiroshima-style okonomiyaki is made by copying Kyabetsuyaki, but with a flavor more akin Negiyaki (okonomiyaki with a lot of pieces of green onion).
At that time, okonomiyaki made with flour dough expands on the contents of Teppan with leek and tenkasu. Okonomiyaki is folded in half before being handed over to buyers with a base piece of newspaper. Until recently, Hiroshima-style okonomiyaki old with a fried egg contents can still be found in a supermarket in the area of ​​Hiroshima.
Difficult economic situation after the war had to be replaced to make green onion with cabbage or Brussels sprouts are less expensive and more readily available. Mi was added as okonomiyaki for the content of early satiety due to the price of rice is expensive.
At first, Hiroshima-style okonomiyaki sauce using Uster. Uster sauce is also used to flavor yakisoba before being added to the okonomiyaki. Servings of vegetables and meats are becoming more and more consistent improvement of the economic situation requires a sauce with a stronger flavor. Sauce manufacturers responded by creating a state of Uster sauce is thick and sweet sauce called okonomiyaki.
Resulted in the discovery of okonomiyaki sauce okonomiyaki is no longer folded in half, but served just after smeared sauce. In about 1955, Hiroshima-style okonomiyaki already has a shape and flavor similar to okonomiyaki today. Okonomiyaki role also changed gradually from light snacks to main meals.

Hiroshima-style sauce

Hiroshima okonomiyaki restaurant in part using a sauce of brands produced Otafuku sauce manufacturers pride of Hiroshima. Other sauce brands that are used in the Hiroshima Carp for example, Mitsuwa and Sennari.

At the entrance of a restaurant in Hiroshima okonomiyaki is usually installed Noren (curtain fabric) bearing the brand of sauce is used to notify visitors that used the brand sauce. Manufacturers often advertise the brand of sauce sauce on the kote (Ivy) used to eat okonomiyaki.

 

The following are some pictures of Okonomiyaki

^ ^

 

^ ^ Okonomiyaki recipe

Ingredients:

    * 120 gr flour (wheat flour or tempura okonomiyaki if any)
    * 175 cc of water or dashi
    * 200 grams of cabbage
    * 1 egg
    * Green onion to taste
    * The contents of materials: meat, shrimp, or squid (weight and number of taste)
    * Okonomiyaki sauce
    * Mayonnaise
    * Katsuobushi
How to make:

   A. Dilute with water or flour made from dashi kombu katsuobushi, and, stir until blended, but do not stir too long because the dough can be hard
   2. Add eggs to the dough
   3. Combine shredded cabbage (a width of approximately 1 cm) into the batter, stir in such a way as to allow air into the batter mixture to the fried food is not hard
   4. Pour a little oil onto a flat pan, pour over cabbage mixture and flour and shape of the sphere with a diameter of 25 cm and thickness 2.5 cm.
   5. Garnish with topping eggs (or egg), meat, seafood and so on according to taste
   6. Wait until the bottom of the dough is fully cooked and then back by using two simultaneously sodet such as when the seller martabak martabak reverse. If there is, kote (sodet for frying okonomiyaki) can be used to reverse the okonomiyaki. The most unique cooking okonomiyaki okonomiyaki is flipped so as not to break apart.
   7. Wait until cooked meat and reduce heat
   8. Brush or pour with okonomiyaki sauce to taste
   9. Add Japanese mayonnaise if liked, and form stripes motif so good
  10. Katsuobushi and sprinkle on top if desired aonori
  11. Cut into pieces while still in the pan and serve with the pan.

 

tips:

     * Keep the dough mix flour with water in the refrigerator for about 8 hours to allow the gluten contained in wheat flour to be stable and the resulting okonomiyaki not be hard.
     * The meat should be hard boiled or fried thick used separately.
     * Add the bean sprouts or boiled egg noodles for a change Okonomiyaki Hiroshimayaki.
     * Pour about 2-3 tablespoons of flour mixture over the shredded cabbage cabbage when making Hiroshimayaki order not to fall ap`rt when turned over.
     * When making okonomiyaki is thick, cover with a lid while frying pan for easy mature.
     * When fried, okonomiyaki-press should not be suppressed because the air inside the okonomiyaki be crowded out and fried into hard results.

 

 

GOOD LUCK !!

^^