Japanese Favorites From Chef Maeda

Sam Choy
By Sam Choy
Wednesday - January 13, 2010
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Chef Ken Maeda of Jinroku Restaurant in Waikiki visits us on the show this week to demonstrate the following dishes.

This show aired originally in March 2009.


* 4 shrimp (size 31/40)
* 4 slices calamari
* 4 thin slices pork belly
* 130 grams head cabbage, cut into small squares
* 12 grams red ginger (benishoga)
* 10 grams spring onions, thinly sliced
* 60 grams okonomiyaki batter (refer to instruction below)
* 2 whole eggs (size large)
* 10 grams tempura crumbs (tenkasu)
* tonkatsu sauce, for garnish
* mayonnaise, for garnish
* bonito flakes, for garnish
* powdered seaweed, for garnish

In a bowl, add cabbage, red ginger, spring onions, 1 egg and okonomiyaki batter, and mix well (okonomiyaki mixture).

In a pan or on a teppan grill at medium/high heat (450 degrees), stir-fry shrimp and calamari until light brown in color.

In a pan or on teppan grill, pour down half of the okonomiyaki mixture, then shape into a circle with the circumference of 5 inches.

Place shrimp and calamari on top of the okonomiyaki mixture created in the step above, cover that with the rest of the okonomiyaki mixture, then place pork on top along with tenkasu.

Flip okonomiyaki and poke three holes through it for the steam to vent. Cook on each side for about 10 minutes or until brown in color.

Garnish with an over-easy egg, tonkatsu sauce, mayonnaise, bonito flakes and powdered seaweed.

For Okonomiyaki Batter:

* 50 ml water
* 100 grams flour
* 70 grams yamaimo (Japanese yam or mountain potato)
* 1/5 tablespoon hondashi

Mix all ingredients in a bowl to make the okonomiyaki batter.


* 3 shrimp (size 31/40)
* 4 pieces calamari, sliced
* 5 slices pork belly, thinly sliced
* 60 grams head cabbage, cut in squares
* 20 grams onions, thinly sliced
* 75 grams kimchee, cut into small squares
* 1/2 tablespoon vegetable oil
* salt, to taste
* pepper, to taste
* 1 tablespoon yakisoba sauce
* 90 grams yakisoba noodles
* 1 1/2 tablespoons chicken broth
* tonkatsu sauce, for garnish
* mayonnaise, for garnish
* ketchup, for garnish
* 3 whole large eggs

In a pan or on teppan grill, stir-fry shrimp, calamari and pork belly with vegetable oil until light brown in color on medium/high heat (450 degrees).

Add sliced onions, cabbage and yakisoba noodles, and steam with chicken broth for about 10 seconds.

Add seasonings, salt, pepper, kimchee, yakisoba sauce, then stir-fry until seafood is cooked thoroughly.

In a separate bowl, beat three eggs. In a pan or on teppan grill, add vegetable oil, then evenly pour the eggs and spread out to about the size of a standard sheet of paper.

Once the eggs have set, place the prepared noodles in the middle of the eggs, then gently fold into an omelette.

Garnish omelette with mayonnaise, ketchup and tonkatsu sauce.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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