I learned how to make Okonomiyaki from a sweet Japanese lady (Saito-san or Mama as we always called her) who had a little Okonomiyaki shop near Yokohama.  Hubby and I used to go there at least once a week when we first started dating and continued going there for years after we were married.  Unfortunately Mama closed her shop many years ago after it became too difficult for her to run the shop alone.  She was getting older and had no family to take over the restaurant for her after she retired.  It was very sad news for us but I am so grateful I was able to spend a day with her to learn how to make Osaka-style Okonomiyaki before she closed her shop.  She was trained by an Okonomiyaki Master in Osaka when she was younger then moved near Yokohama to open her shop.  To this day her Okonomiyaki is still one of the best I have ever tasted and the only way I make it at home.

There are so many variations of toppings and mix-ins for Okonomiyaki but this is my favorite and a very popular combination.  I like to top mine with paper thin slices of pork belly with scallops and shrimp in the batter.  Feel free to experiment with different toppings of your choice.  It takes a little time to make Okonomiyaki from scratch but once you try this recipe you will never want to make it any other way.

Makes enough for four or five medium sized Okonomiyaki 

Batter Ingredients:

1 cup cake flour
1 1/2 teaspoons baking powder
1 cup Dashi (preferably homemade, see my recipe below)
1/2 cup grated Nagaimo (A Japanese starchy yam)

Ingredients to add into the batter after it has rested:

4 large eggs, slightly beaten
3 scallions, chopped
3 cups of cabbage, chopped
2 pounds thinly sliced pork belly (about 4-5 slices for each Okonomiyaki)
6 sea scallops (chopped in 1/2 inch pieces)
6 large shrimp (chopped in 1/2 inch pieces)
1/4 cup Tenkasu (tempura crumbs, available at Asian Grocery stores)
Vegetable or Canola Oil for frying

For Serving:

Okonomiyaki Sauce (I like Otafuku Brand)
Kewpie Mayonnaise
Aonori (Dried Seaweed Powder)
Katsuobushi (dried shaved Bonito flakes)
Beni Shoga (Japanese red pickled Ginger)

Tools you’ll need:

Hot plate or large nonstick frying with a lid
2 small spatulas for flipping the Okonomiyaki

Preparation:

Add the baking powder to the flour and mix lightly.  Add the Dashi and mix well.  Add the Nagaimo into the batter and stir until all the ingredients are well combined (It will be sticky).  Put the batter in the refrigerator to rest for 30 minutes.  After taking the batter out of the refrigerator add in the scallops, shrimp, cabbage, scallions and eggs and lightly mix until all ingredients are incorporated into the batter.

On a preheated hot plate or frying fan, lightly greased with oil and over medium high heat, ladle the batter to form a pancake.  Lay five slices of pork belly on top.  Cover for about 5-7 minutes.

Uncover and, with a spatula in each hand, carefully flip the Okonomiyaki over to the other side.  Continue to cook on the pork belly side until pork is fully cooked and crispy, about 5-7 minutes.

Flip over one more time so the pork belly side ends up on top.  Turn heat off and let sit for 2-3 minutes.  The inside should be soft and creamy but completely cooked through.

To serve brush each Okonomiyaki with the Sauce, drizzle a little mayonnaise then sprinkle with the Aonori and Katsuobushi.  I like to serve the Beni Shoga on top or on the side.

Quick Dashi Recipe:

6 Cups Water
1 5-6 inch piece of Kombu (dried kelp)
1 large handful (about 2 cups) Katsuobushi (Dried Shaved Bonito Flakes)

1.  Combine the Kombu and water in a pot over medium-low heat.  The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly).  Once the water comes to a boil, immediately turn off heat and remove the Kombu.

2.  Add the dried bonito flakes all at once.  Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes.

3. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels).  Let strain for a couple of minutes, do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.

Note:  Dashi is best used the same day but it may be kept in the refrigerator for up to three days and can be frozen for up to two months.

There are many Japanese traditions I grew up with in Tokyo that were taught to me by my Mother.  She always wanted to make sure that I understood the meaning of the different Japanese holidays and the traditional foods and customs that go along with them.  In Japan New Year’s Eve is usually spent at home with family eating a hot or cold Soba noodle dish.  The Noodle shops in Japan stay open all night on New Year’s Eve to accommodate the demand.  They call this Toshikoshi Soba, or year-end Soba noodles.  Toshikoshi means to jump from one year to the next and I was taught that the long, thin shape of the soba noodles signify a long life.  I make sure I keep this tradition alive by making Soba noodles every New Year’s Eve.  One of my favorite Soba dishes to prepare is Kinoko Soba.  Kinoko means mushroom in Japanese.  The tender mushrooms over the steaming bowl of Soba and dashi soup is a perfect combination on a cold Winter night.  I use my three favorite types of mushrooms in this recipe but feel free to use any combination of mushrooms you like.

This year my hubby and I will be spending New Year’s Eve in beautiful Seattle with our puppy happily slurping our Kinoko Toshikoshi Soba waiting to ring in the new year.  We wish you and your family a happy and healthy 2012!

Ingredients:  4 Servings

Soba noodles (400 grams of dried or 4 packages/bundles of fresh)

For Sautéed Mushrooms:

8 Shiitake Mushrooms, stems removed and sliced
2 packages Shimeji mushrooms, ends trimmed and separated
2 packages Enoki mushrooms, ends trimmed and separated
2 Tablespoons Sesame Oil
Salt and Pepper to taste

Garnish: 

1 bunch of scallions, chopped
4 Shiso Leaves, thinly sliced in ribbons
Shichimi Togarashi (Japanese Seven Spice Mix)

Dashi Soup Recipe:

6 Cups Water
1 5-6 inch piece of Kombu (dried kelp)
1 large handful (about 2 cups) Katsuobushi (Dried Shaved Bonito Flakes)
5 Tablespoons Soy Sauce
5 Tablespoons Mirin

1.  Combine the Kombu and water in a pot over medium-low heat.  The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly).  Once the water comes to a boil, immediately turn off heat and remove the Kombu.

2.  Add the dried bonito flakes all at once.  Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes.

3. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels).  Let strain for a couple of minutes, do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.  Add the soy sauce and mirin to the Dashi and keep hot on the stove.

Sautéed Mushrooms:

Heat sesame oil in a medium skillet over medium high heat and quickly sauté mushrooms until soft.  Salt and pepper to taste and set aside.

Preparing the Soba:

1.  Bring a large pot of water to a boil.  Add the soba noodles and lower heat to a simmer.  Do not cook Soba in a rolling boil, they are very delicate and break easily.  Cook the Soba following the instructions on the package.  Strain and rinse soba really well under cold water.

2.  Transfer the soba into four bowls and pour the hot dashi soup over the noodles.  Top with the mushrooms, chopped scallions and Shiso.  Serve immediately with Shichimi Togarashi on the side.

My Mother always loves to tell everyone about a fried shrimp incident that happened when I was about eight years old.  My family went out to dinner to an upscale Italian restaurant and all I wanted when I was a kid was fried shrimp.  Well fried shrimp wasn’t on the menu but they said they would happily make it for me no problem.  When the shrimp was brought out to the table there were five tiny shrimp on the plate.  I was so upset I broke down and started sobbing and had a meltdown right in the restaurant.  That just was not enough shrimp for me!  I told you I love shrimp.  My husband thought that story was so funny he reminds me of it every time I order shrimp at a restaurant.

In Japan seafood that is breaded in Panko and deep-fried is called Fry and meat, like pork or chicken, has Katsu at the end, like Hirekatsu, Tonkatsu or Chicken Katsu.

Ebi Fry is an extremely popular dish on both home and restaurant menus in Japan.  It is also a perfect Bento (lunch box) ingredient and a kid favorite.  Ebi Fry is considered Yoshoku, or a Japanese-style western dish, in which European and American dishes were imported, reinvented and made totally Japanese and much better I think.  I like to serve my Ebi Fry with Otafuku Okonomi Sauce but any Tonkatsu sauce of your choice or tartar sauce will go perfectly with the shrimp.  Try to use the largest shrimp you can find, the bigger the better.

Preparation:  2-4 servings  (depending how much shrimp you can eat)

Ingredients:

12 extra large shrimp
2 large eggs (beaten)
1 1/2 – 2 cups Panko (Japanese breadcrumbs)
1/4 cup flour
1 tablespoon sake or white wine
1/4 teaspoon freshly ground black pepper
Coarse sea salt
Optional:  Sliced lemon

Preparation:

Peel shrimp, leaving the tail intact, and make three to four shallow incisions on the ventral side of the shrimp (this keeps the shrimp from curling up too much).  In a small bowl toss the shrimp with the sake or white wine and black pepper.  First, dredge the shrimp in flour, shaking off any excess, then in the beaten egg and finally coat with Panko, pressing lightly to make sure the Panko completely covers the shrimp.

Fill a heavy bottom pot halfway or a deep fryer with oil.  Heat oil to 375 degrees and fry shrimp until golden brown, turning once (about 2-3 minutes).  Drain the shrimp on paper towels or on a metal rack. Sprinkle shrimp with sea salt and serve with a slice of lemon on the side.

I like to serve my Ebi Fry with Japanese rice and shredded cabbage on the side.

The Workshop usually only offers classes with their own Tom Douglas restaurant chefs and not many outsiders get the opportunity to teach there.  Was I nervous?  Of course I was but I did have the opportunity to do a bento demo at their famous Summer Culinary Camp in July (another great honor) and that was the real test for me.  I figured if I enjoyed it, didn’t pass out or make a fool of myself then I can teach anywhere.  I know that sounds pretty dumb but to me it was a moment to really challenge myself and not be afraid to stand up in front of a large group of people and cook.

One of the hot pot dishes I prepared for the class was a meatless Kimchi, Mushroom and Tofu hot pot.  I also demonstrated a quick way to make Japanese Dashi stock.  The flavor of the rich Dashi in the dish adds so much flavor it makes you forget that there is no meat.  This dish was a big hit and even the people who thought they didn’t like kimchi or tofu loved it.  What made me the most happy was when a couple of students came up to me at the end of class and said they didn’t realize Japanese cooking was so simple.  I love hearing that.  And to think this all started with that first food tweet in my kitchen.

Kimchi, Mushroom and Tofu Hot Pot

Ingredients:  serves 4

4 cups Dashi (see recipe below)
1 cup Sake
1/2 cup Mirin
1/2 cup soy sauce
2 cups Napa Kimchi
1 package firm tofu, cut into 8 pieces
1/2 pound Shiitake Mushrooms ( about 16) stemmed
1 package enoki mushrooms
1 package Shimeji mushrooms
2 ounces garlic chives (Nira) cut into 2-3-inch pieces
Shichimi Togarashi (Japanese seven spice) for serving

Preparation:  Serves four

Prepare the broth by combining the dashi, sake, mirin and soy sauce in a bowl and set aside.

Add the kimchi and tofu to the hot pot and add the broth.  Cover the pot and bring to a boil over high heat.  Lower heat to medium and simmer for 5 minutes.

Uncover the hot pot and add all of the mushrooms, randomly scattering them on top of the other ingredients.  Cover the pot and simmer for 5 minutes more.  Uncover the pot and add the garlic chives, simmer one minute longer.

Transfer the pot to the table.  Serve the ingredients with the broth adding Shichimi Togarashi (Japanese Seven Spice mix) for an extra kick

Easy Dashi Stock

8 cups Water
2 4-inch pieces of Kombu kelp
3 cups lightly packed dried Katsuobushi (Bonito flakes)

1.  Combine the Kombu and water in a pot over medium-low heat.  The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly).  Once the water comes to a boil, immediately turn off heat and remove the Kombu.

2.  Add the dried bonito flakes all at once.  Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes.

3. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels).  Do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.

Note:  Dashi is best used the same day but it may be kept in the refrigerator for up to three days and can be frozen for up to two months.