A Pair Of Tasty Dishes From Jinroku
This week on Sam Choy’s Kitchen, chef Ken Maeda of Jinroku Restaurant in Waikiki joins us to prepare Mix Okonomiyaki and Omu Kimchee Yakisoba.
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 instruction 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.
omU kimchee yakisoBa
* 3 pieces shrimp (size 31/40)
* 4 pieces calamari, sliced
* 5 slices pork belly, thinly sliced
* 60 grams cabbage, cut into squares
* 20 grams onions, thinly sliced
* 75 grams kimchee, cut into small squares
* 1/2 tablespoons vegetable oil
* salt and pepper, to taste
* 1 tablespoon yakisoba sauce
* 90 grams yakisoba noodles
* 1 1/2 tablespoons chicken broth
* tonkatsu sauce (garnish)
* mayonnaise (garnish)
* ketchup (garnish)
* 3 large eggs
In a pan or teppan grill, stir-fry shrimp, calamari and pork belly with vegetable oil until light brown in color on medium-high heat (450 F).
Add sliced onions, cabbage and yakisoba noodles and steam with chicken broth for about 10 seconds.
Add seasonings, salt, pepper, kimchee and yakisoba sauce, then stir-fry until seafood is cooked thoroughly.
In a separate bowl, beat the eggs. In a pan or teppan grill, add vegetable oil then evenly pour the eggs and spread out to about the size of a sheet of standard a4 paper.
Once the eggs have set, place the prepared noodles in the center of the eggs and gently fold into an omelette.
Garnish with mayo, ketchup and tonkatsu sauce.
