Cooking With Jinroku’s Chef Maeda
Del.icio.usThis week on Sam Choy’s Kitchen, chef Ken Maeda of Jinroku Restaurant in Waikiki joins us to prepare mix Okonomiyaki and Omu Kimchee yakisoba (see midweek.com for the second recipe).
This show originally aired March 7, 2009.
MIX OKONOMIYAKI
* 4 pieces shrimp (size 31/40)
* 4 pieces calamari, sliced
* 4 slices pork belly, thinly sliced
* 130 grams cabbage, cut into small squares
* 12 grams red ginger (benishoga)
* 10 grams spring onions, thinly sliced
* 60 grams okonomiyaki batter (refer to instructions below)
* 2 large eggs
* 10 grams tempura crumbs (tenkasu)
* tonkatsu sauce (garnish)
* mayonnaise (garnish)
* bonito flakes (garnish)
* powdered seaweed (garnish)
To make the okonomiyaki mixture, combine cabbage, red ginger, spring onions, one egg and okonomiyaki batter in a bowl and mix well.
In a pan or teppan grill over medium-high heat (450F), stir-fry shrimp and calamari until light brown in color.
Pour half the okonomiyaki mixture into a pan or teppan grill, 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 the okonomiyaki 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.
Okonomiyaki Batter:
* 50 ml water
* 100 grams flour
* 70 grams yamaimo
(Japanese yam or mountain potato)
* 1/5 tablespoon hondashi
Mix all the ingredients above in a bowl to make the okonomiyaki batter.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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