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.
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.
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, benishÅga (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.
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, benishÅga (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 sauceUster.
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
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.
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.
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.
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.
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.
^ ^
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.
* 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.
* 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 !!
^^
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