Inarizushi (Fried Tofu Pouches Filled with Sushi Rice Recipe)

We are making Inarizushi, fried tofu pouches filled with sushi rice. The tender and juicy tofu pouches with the dashi stock have a delicate homemade taste. This recipe is a delight for everyone.

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Inarizushi (Fried Tofu Pouches Filled with Sushi Rice Recipe)
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Rating: 5
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Course Lunch, Side Dish
Cuisine Japanese
Servings
pieces
Ingredients
  • 50 ml Sushi Vinegar substitute: 2 tbsp rice vinegar + 1 1/2 tbsp sugar + 2/3 tsp salt
Course Lunch, Side Dish
Cuisine Japanese
Servings
pieces
Ingredients
  • 50 ml Sushi Vinegar substitute: 2 tbsp rice vinegar + 1 1/2 tbsp sugar + 2/3 tsp salt
Votes: 1
Rating: 5
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Instructions
  1. Let’s prepare the aburaage, fried tofu pouches. Roll out each fried tofu with a rolling pin. This will make the fried tofu easy to open.
  2. Cut them in half and carefully open the pouches. Repeat the process and make 12 tofu pouches in total.
  3. Let’s remove the excess oil from the fried tofu. Put the fried tofu in a generous amount of boiling water. Cover with the drop-lid and cook the tofu for 5 minutes. This process will remove the excess oil and also soften the fried tofu.
  4. Turn off the burner and remove the drop-lid with tongs. Remove the fried tofu from the pot. Cool them down on a mesh strainer.
  5. Squeeze water out of the fried tofu. Press them firmly between paper towels to remove any excess water.
  6. Put the dashi stock, sugar, mirin and soy sauce to the skillet. Turn on the burner. Stir with a paddle and dissolve the sugar.
  7. Spread the fried tofu in the skillet in four sections. Stack the each section in three layers. Press the fried tofu with the tongs and let them soak in the dashi stock thoroughly. Put the drop-lid on, cover and simmer for 20 minutes.
  8. Remove the cover and the drop-lid. Flip the fried tofu with the paddle and tongs. Replace the drop-lid. Simmer down until all the dashi stock is evaporated. Turn off the burner. With the drop-lid still on, cool down the fried tofu and let them absorb the dashi stock.
  9. Let’s cut the ingredients for Inarizushi. Slice the carrot thinly. Stack them on top of each other and chop them into fine pieces. Chop the hijiki seaweed into fine pieces. The seaweed normally comes in dried form. Soak for 20 to 30 minutes beforehand, then rinse and drain well before use.
  10. Here we have the dried shiitake mushrooms, which were left soaked in water overnight in the fridge. Squeeze out the excess shiitake liquid. Remve the stems and slice the shiitake thinly. Chop them into fine pieces.
  11. Let's stir-fry the ingredients. Heat the small pot on the burner. Heat the vegetable oil in the small pot. Put in the carrot, shiitake mushrooms and hijiki seaweed. Thoroughly stir-fry the ingredients.
  12. Pour in the shiitake liquid. Add the sake, mirin, sugar and soy sauce. Lightly stir with the paddle. Reduce the heat to low and boil it down until all the liquid is evaporated.
  13. Let’s make sushi rice. Cook the rice with 1 tbsp sake and the dried kombu seaweed. Lightly stir with a rice paddle.
  14. Put on the kitchen gloves and remove the inner container from the rice cooker. Put the fresh steamed rice in a shallow bowl.
  15. Pour on the sushi vinegar evenly with the paddle. Quickly spread the rice in the bowl. Move the paddle in a slashing motion to keep the rice from becoming gooey. Continue to stir the rice gently while turning it over.
  16. When the rice is evenly dressed with the vinegar, cover with a tightly squeezed kitchen towel. Leave the sushi rice to rest for a while and allow the vinegar to be absorbed.
  17. While it is still warm, add the carrot, hijiki seaweed, shiitake mushrooms and toasted sesame seeds to the sushi rice. Mix the sushi rice with the paddle in a slashing motion.
  18. Let’s stuff the tofu pouches with the sushi rice. Lightly squeeze the excess stock from the fried tofu. Fold the mouths outward and shape the tofu into pouches.
  19. Shape the sushi rice into a small ball and stuff it into each tofu pouch. Adjust the shape and fold the mouth of the fried tofu. Repeat this process and make 12 pieces of Inarizushi.
  20. Here is a premade omelette sheet. This will turn into an appetizing alternative to the Inarizushi. Wrap the egg sheet around the sushi rice ball like shown in the video. Tie the egg with the string of the boiled mitsuba, Japanese wild parsley.
  21. Serve the Inarizushi and the omelette sushi on a plate. Finally, garnish with the pickled ginger.
How to Make Steamed Rice
  1. Wash and drain 300ml rice (1.27 cups) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 cups), 1 tbsp sake and 5x5cm dashi kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.
Recipe Notes
  • Inarizushi is a perfect filling for bento. Select colorful ingredients and make your bento look visually appealing.
  • Premade fried tofu pouches in a freezer bag can be stored in the freezer so you can easily prepare Inarizushi any time.
  • You can also add fried tofu on top of udon noodles, making it Kitsune Udon.
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Pork Steak Shogayaki Recipe

We will be making Shogayaki using a pork loin steak. The combination of the fruity sauce and the pork is very delicious. Enjoy the big steak and beat the hot summer heat!

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Pork Steak Shogayaki Recipe
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Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
Sauce
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
Sauce
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Instructions
  1. Combine the soy sauce, sake, mirin, grated onion, grated apple and grated ginger root in a bowl. Mix thoroughly.
  2. Trim off the fat from the pork loin steak. The thickness of the steak should be about 1.5cm (0.6”). Make numerous cuts along the tough stringy parts between the fat and the lean meat. Be sure to bring the meat to room temperature before cooking. This will help to avoid undercooking the inside.
  3. Lightly season both sides with salt and pepper. Let it sit for 5 to 10 minutes.
  4. Let’s make the shogayaki. Place the pork steak into a plastic bag with all purpose flour. Coating the steak with the flour will help it to keep the juices inside and also make the sauce slightly thicker.
  5. Heat a pan on medium heat and add a generous amount of vegetable oil. Place the pork loin steak onto the heated pan. Make sure to cook the top side first so that you can present a beautifully browned surface. Occasionally swirl the pan to help brown the surface evenly.
  6. When the bottom is golden brown, flip it over. Reduce the heat to low and spoon the hot oil over the steak until the inside is cooked.
  7. Pierce the steak with a bamboo stick. If the juices are clear, it is ready. Turn off the burner and place the steak onto a cooling rack.
  8. Lightly remove the remaining oil in the pan with a paper towel. The sauce serves 2 people so add half of it to the pan. Turn on the burner. This sauce has a relatively strong flavor so dilute it with a small amount of sake or water if you like a milder taste.
  9. Bring the sauce to a boil and place the steak in the pan. Flip it over and coat both sides with the sauce. Be sure not to overcook the pork otherwise it will become tough.
  10. Place the steak onto a plate along with the tomato, cabbage leaves and kaiware radish sprouts. Finally, ladle the remaining sauce over the steak.
Recipe Notes
  • The pork is tender and juicy and the slight sweetness of the sauce really brings out the flavor of the dish.
  • If fresh apples are not available, you can substitute 100 percent apple juice instead.
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Frozen Yogurt and Azuki Milk Popsicles Recipe

We are making 2 kinds of Popsicles, one with fruit and another with azuki beans. You can use your favorite ingredients to make these delicious popsicles!

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Frozen Yogurt and Azuki Milk Popsicles Recipe
Votes: 1
Rating: 4
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Course Dessert
Cuisine American, Japanese
Servings
pieces
Ingredients
Fruit Frozen Yogurt
Azuki Milk
Course Dessert
Cuisine American, Japanese
Servings
pieces
Ingredients
Fruit Frozen Yogurt
Azuki Milk
Votes: 1
Rating: 4
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Instructions
  1. Let's prepare the fruit. Slice the kiwi fruit into 7mm (0.3") slices and cut them into quarter moons. Remove the membranes from the segmented orange and cut the wedges in half.
  2. Place the kiwi and orange onto each plate. Add the sugar. Lightly toss to coat and let them sit for about 10 minutes. You can also use honey or maple syrup instead of the sugar.
  3. We're using these popsicle molds. Spoon the blueberry yogurt into the mold. Add 2 pieces of the kiwi. Then, spoon the strawberry yogurt over it. Add 2 pieces of the orange.
  4. Repeat this layering process, assembling the popsicle. Be sure to leave about 5mm (0.2") at the top since it will overflow when frozen.
  5. Set a handle into each mold. Let the molds sit in the freezer overnight to firm up the popsicles thoroughly.
  6. We're making azuki milk popsicles using small paper cups. Put 1 tablespoon of Amanatto, a type of candied azuki beans in each cup.
  7. Add the sweetened condensed milk to the milk. Stir it evenly and then pour the mixture into the cups.
  8. Cover each cup with a piece of aluminum foil and make a small slit in the center. Insert a popsicle stick into the slit. The foil will help hold the sticks in place. The azuki milk popsicles will harden after about 3 hours.
  9. The popsicles are fully frozen. Dip the molds in a bowl of water for a moment or run them under water at the sink. This will help loosen the popsicles easily.
  10. Wiggle the popsicle free and remove it out of the mold. The colorful layers are absolutely beautiful, aren't they?
  11. As for the paper cups, remove the aluminum foil. Make a cut along the cup with kitchen shears. Then, tear the paper to remove the azuki milk popsicle.
  12. If the popsicle sticks aren't available, you can also use waribashi, disposable wooden chopsticks.
Recipe Notes
  • Alternatively, you can use seasonal fruit, for example strawberries, peaches, loquats or pineapple, in this recipe. If fresh fruit is not available, frozen fruit can also be used.
  • These popsicles have a relatively small amount of sugar, making them a quintessential refreshing dessert during hot summer months.
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Chicken Curry Recipe

We are making spicy and delicious Chicken Curry. This is a recipe you can’t resist and it is worth spending the time to make it.

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Chicken Curry Recipe
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Course Main Dish
Cuisine Indian, Japanese
Servings
people
Ingredients
Course Main Dish
Cuisine Indian, Japanese
Servings
people
Ingredients
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Instructions
  1. Let’s season the chicken drumsticks. Make sure to prewash the chicken and remove all the excess moisture. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly.
  2. Let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated.
  3. Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with all-purpose flour, flip them over and dust again. Toss to coat evenly.
  4. Line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it.
  5. Remove the chicken and set aside.
  6. Add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid.
  7. Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes.
  8. When it comes to the end, reduce the heat to low and carefully caramelize the onion. Add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger.
  9. Add the curry powder and saute for 2 to 3 minutes until aromatic.
  10. Add the diced tomatoes and continue sauteing the mixture.
  11. Add the water and crumble in the chicken bouillon cube.
  12. Add the yogurt and distribute it evenly. Place the chicken into the pot.
  13. Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning.
  14. Add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly.
  15. Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve.
  16. Place the steamed rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready.
Recipe Notes
  • Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry.
  • Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly.
  • When rushed, you may use ready to cook fried onion paste to save time.
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Iri Dofu (Scrambled Tofu Recipe)

We are making quick and easy Iri-Dofu, a scrambled tofu dish using easily available ingredients. The light and smooth texture makes the dish more delicious. Everybody will love the taste!

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Iri Dofu (Scrambled Tofu Recipe)
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Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • 100 g Chicken Breasts or thighs, cut into 1cm cubes
  • 1 package Firm Tofu 1 pack: 300g/10.6 oz
  • 30 g Carrot
  • 3 Dried Shiitake Mushrooms small size, rehydrated
  • 30 g Long Green Onion chopped
  • 30 g Snow Peas substitute: snap peas, string bean pods or green peas
  • 2 Beaten Eggs
  • 1 tbsp Sesame Oil
  • Salt
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • 100 g Chicken Breasts or thighs, cut into 1cm cubes
  • 1 package Firm Tofu 1 pack: 300g/10.6 oz
  • 30 g Carrot
  • 3 Dried Shiitake Mushrooms small size, rehydrated
  • 30 g Long Green Onion chopped
  • 30 g Snow Peas substitute: snap peas, string bean pods or green peas
  • 2 Beaten Eggs
  • 1 tbsp Sesame Oil
  • Salt
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Instructions
  1. Remove the firm stringy fibers of the snow peas. You can also use snap peas or string bean pods instead. Add salt to a pot of boiling water to help keep the peas from getting soggy. Boil the snow peas for about 1 minute. Remove and strain the peas with a mesh strainer.
  2. Boil the firm tofu in the same pot. As shown, tear the tofu and submerge it in the boiling water. This parboiling process will reduce the water in the tofu and also help it absorb the flavor.
  3. When the inside becomes hot, remove and strain the tofu with a mesh strainer.
  4. Let's cut the ingredients. Cut the snow peas into 1cm (0.4") pieces using diagonal cuts. Slice the carrot into 4cm (1.6") slices. Then, cut into relatively thick strips.
  5. Rehydrate the dried shiitake mushrooms and squeeze out the excess liquid. Save the shiitake liquid for later use. Remove the stems. And cut the caps into fine strips.
  6. As for the chicken breast, cut into 1cm (0.4") cubes. Cut the white part of the long green onion into thin circular slices.
  7. Let's make the Iri Dofu. Heat the sesame oil in a pan. Add the white part of long green onion. Stir-fry until the onion is slightly browned and it starts to grow more fragrant.
  8. Add the carrot. Then, add the shiitake mushrooms.
  9. When the sesame oil is distributed evenly, add the chicken. Continue to stir-fry.
  10. Now, the chicken is cooked. Remove the excess water from the tofu with a paper towel. Then, add the tofu. Roughly break the tofu into smaller pieces while sauteing.
  11. Lightly season the tofu with salt. If you are a health-conscious person, you can definitely leave it out but a pinch of salt makes a big difference and brings out the savory flavor. Stir-fry on high heat and reduce the liquid.
  12. Add the sugar, salt, soy sauce and shiitake liquid. The savory shiitake broth should be about 2 to 3 tablespoons. If you add too much liquid, you will need to spend more time to reduce it.
  13. Thoroughly stir-fry the ingredients and reduce the excess broth. Then, pour the beaten egg over the mixture.
  14. When the edges begin to firm up, gently distribute the egg. Add the snow peas and quickly mix.
  15. Now, it is ready. Ladle the Iri Dofu into a bowl.
Recipe Notes
  • When you use the Iri-Dofu as a bento ingredient, be sure to stir-fry thoroughly to reduce the broth and cook the egg completely.
  • To rehydrate the dried shiitake mushrooms, soak them in water and store in the fridge overnight. You can also freeze the rehydrated shiitake to keep them on standby.
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Saba Misoni (Mackerel Simmered in Miso Recipe)

We are making popular Saba Misoni with fresh in-season mackerel. This dish goes great with steamed white rice.

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Saba Misoni (Mackerel Simmered in Miso Recipe)
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Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • Drop-lid otoshi buta, substitute: aluminum foil or parchment paper with several half inch holes
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • Drop-lid otoshi buta, substitute: aluminum foil or parchment paper with several half inch holes
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Instructions
  1. Let’s prepare the saba, mackerel fillet. With kitchen tweezers, remove the small bones from the middle of the fillet.
  2. Flip the mackerel over, cut it in half and make a shallow diagonal cut in the skin of each piece.
  3. Add water to a large amount of boiling water to bring it just below the boiling point. With a mesh strainer, submerge a piece of mackerel into the hot water. When the surface turns white, immediately drop it into a bowl of ice water. Repeat this process for the other piece of mackerel.
  4. Gently rinse the surface of the fillet and remove the moisture thoroughly with a paper towel. This process will help remove the fishy smell and clean the surface.
  5. Let’s simmer the mackerel. Combine the water, sake, sugar and mirin in a pan. Dissolve half of the miso in a ladle and then distribute it into the mixture. Turn on the burner and bring it to a boil.
  6. Place the fillet into the miso sauce with the skin side facing up. A pan or shallow pot is easy to use when simmering fish. Bring the sauce to a boil again and remove the foam with a mesh strainer.
  7. Drop in the ginger root slices and the green part of the long green onion. The onion will help cover the fishy smell.
  8. Place the dampened wooden drop-lid called otoshi buta onto the fillet to help it cook evenly. Simmer for 5 minutes on medium heat.
  9. Uncover and remove the long green onion. Ladle the broth into a bowl and dissolve the rest of the miso and then distribute it back into the pan. Adding the miso in 2 steps will help prevent the miso from losing its aroma.
  10. Add the bell pepper, cover and simmer for 2 to 3 more minutes.
  11. Uncover and remove the bell pepper before it fades in color. Ladle the miso sauce over the fillet and reduce the sauce without the drop-lid.
  12. Turn off the burner and place the fillet onto a plate. Put the bell pepper next to it and ladle the miso sauce over the mackerel. Finally, garnish with the shiraganegi, the shredded white part of the long green onion.
Recipe Notes
  • For the drop-lid you can substitute aluminum foil or parchment paper with several half inch holes. In that case, you should place some kind of small weight on top, for example a light plate.
  • Please watch our yakibuta ramen video on how to make the shiraganegi, shredded long green onion.
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Soft-Cooked Omurice Recipe

We are making soft-cooked omurice where the top is covered with the egg instead of being wrapped completely. The combination of the soft-cooked egg and the thoroughly stir-fried rice is very delicious!

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Soft-Cooked Omurice Recipe
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Cuisine Japanese
Servings
people
Ingredients
Sauce (serves 3)
  • Parsley Leaves chopped
Cuisine Japanese
Servings
people
Ingredients
Sauce (serves 3)
  • Parsley Leaves chopped
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Instructions
  1. Let’s make the omurice sauce. Using a hand blender, make the tomato sauce smooth.
  2. Pour the sauce into a small pot and turn on the burner. Heat the sauce while stirring. Then, add a splash of soy sauce. This will bring out the flavor and give the sauce a touch of Japanese style. This simple sauce goes great with omurice.
  3. Let’s make the chicken rice. Lightly season the chicken pieces with salt and pepper. Then, toss to coat. Heat a pan and add the vegetable oil. Add the coarsely chopped onion and the mixed vegetables. Saute the vegetables for about 1 to 2 minutes.
  4. When the pungent taste of the onion disappears and it starts to grow more fragrant, add the chicken pieces. Continue sauteing.
  5. When the chicken is almost cooked, add the button mushrooms.
  6. When the mushrooms are coated with oil, add the white wine and stir. Then, add the ketchup. Distribute the ketchup and allow the excess water to evaporate. A tip to making this dish delicious is to reduce the moisture of ketchup here.
  7. Add the hot steamed rice. Coat the rice with the sauce but be careful not to crush the grains.
  8. Season with salt and pepper. Stir to combine. Place the chicken rice onto a plate.
  9. Let’s make the soft-cooked omurice. Break up the egg white with chopsticks and then lightly beat the eggs. Avoid over-beating the egg to give it a pleasant texture. Add the milk, salt and pepper.
  10. Heat a pan and add the butter. Melt the butter and distribute it on the pan.
  11. Lightly stir the egg mixture and quickly pour it into the pan.
  12. When the edges begin to firm up, keep moving them to the center of the pan to give the egg an even silky texture. Keep watching the consistency of the egg and remove the pan from the burner to adjust the heat. Cook the egg halfway through and now it is ready.
  13. Gently place the egg onto the chicken rice.
  14. Pour on the tomato sauce. Finally, sprinkle on the chopped parsley leaves.
Recipe Notes
  • Bacon, ham or sausage can be also used instead of the chicken pieces.
  • The tomato sauce is easy to make and it is full of savory tomato flavor.
  • If you are not sure about the quality of your eggs or want to cook the egg completely, please check out our previous omurice recipe.
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Coffee Jelly (Coffee Jello Recipe)

We will be making Coffee Jelly, a delicious summertime sweet. The coffee jelly with fresh coffee is especially tasty. This is a great recipe for staying cool in summer.

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Coffee Jelly (Coffee Jello Recipe)
Votes: 1
Rating: 5
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Course Dessert
Cuisine Japanese
Servings
people
Ingredients
Course Dessert
Cuisine Japanese
Servings
people
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Let's grind the coffee beans to make fresh coffee. Using a hand-cranked coffee grinder is fun and gives you a special hands-on feel!
  2. Place the coffee into the filter in the dripper. Even out the grounds making a flat surface. The water should be about 90°C (194°F). Slowly pour just enough water in the dripper to moisten the grounds. Let it sit for 30 seconds.
  3. Then very slowly drip the hot water over the grounds.
  4. Continue to slowly drip the water over the grounds until you have about 250ml or 1 cup of coffee. Remove the dripper to avoid the last few drops as they can add a bitter astringent taste to the coffee.
  5. Add the sugar to a bowl and pour the coffee over it to dissolve it thoroughly. Then, add the gelatin powder and stir it into the coffee.
  6. Pour the mixture into a chilled square mold. Make sure to remove any surface foam or bubbles. Let it sit to cool and then chill the jelly in the fridge so it firms up.
  7. When the jelly is firm cut it into cubes as shown. To remove it easily, warm the bottom of the container with hot water.
  8. Place it into a bowl and then spoon the coffee jelly into individual cups. Pour a little of the whipping cream over the jelly or top with a dollop of whipped cream. Sprinkle a little cocoa powder on top and it's ready to serve!
Recipe Notes
  • Regular milk, evaporated milk or sweetened condensed milk can be used instead of the whipping cream.
  • Make sure it is well chilled. The jelly will begin to melt if it gets too hot.
  • The aroma of the coffee and the refreshing texture make the jelly so delicious.
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Hiroshima Okonomiyaki Recipe

We are making Hiroshima Okonomiyaki with yakisoba noodles. Hiroshima Okonomiyaki is distinguished by its thin crepe-like batter and thick layers of toppings.

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Hiroshima Okonomiyaki Recipe
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Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
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Instructions
  1. Let’s make the batter for okonomiyaki. Combine the cake flour and water in a bowl. Mix it with a balloon whisk until there are no pockets of dry flour. Let the batter sit for ten minutes in order for it to reach the correct consistency.
  2. Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
  3. Let’s make Hiroshima Okonomiyaki. Preheat the griddle to a high heat. Coat a heated griddle with vegetable oil. Stir the batter and then pour it onto the griddle.
  4. Spread the batter into a round shape using the back of the ladle. Make sure to leave a bit of batter in the bowl for later use.
  5. Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
  6. Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
  7. Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
  8. Season the pork slices with the salt and the pepper. Stir the remaining batter and pour it onto the okonomiyaki. This will help to combine the vegetables and also prevent the pork from getting tough.
  9. Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
  10. Coat the griddle with vegetable oil and add the fresh yakisoba noodles. Sprinkle on the sake, salt and the pepper. Divide the noodles in half and stir-fry the yakisoba.
  11. Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
  12. Lift the okonomiyaki with the turners and place it onto the noodles.
  13. Clean the griddle with a dampened kitchen towel and then recoat it with oil. Add the egg, break the yolk and shape it into a circle.
  14. Quickly place the okonomiyaki onto the fried egg and then flip it over.
  15. Coat the okonomiyaki with a generous amount of okonomiyaki sauce. Sprinkle on the bonito powder and the aonori seaweed. Finally, top with the chopped spring onion leaves and now it is ready to serve.
Recipe Notes
  • Preheat the griddle to a high heat to fully cook the inside of the okonomiyaki.
  • You can also use udon, soba or pasta instead of yakisoba noodles.
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Gyudon (Beef Bowl Recipe)

We’re making healthy, low-fat and delicious Gyudon.

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Gyudon (Beef Bowl Recipe)
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Rating: 5
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Let's prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4") wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces.
  2. Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs.
  3. Cover and let the eggs cook for 20 minutes. Remove the eggs, and let them cool in icy water.
  4. Let's crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk.
  5. Let’s parboil the beef. This will bring out the flavor and remove unwanted smell along with the excess fat. Bring water just to a boil, turn off the burner and parboil the beef.
  6. When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor.
  7. Let's make Gyudon. Add sake, mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.
  8. When it starts to sizzle, add the beef. Toss to coat evenly.
  9. Before the liquid evaporates too much, turn off the burner and remove the beef.
  10. Reheat the skillet and add the water, dashi stock powder, grated ginger and onion to the mixture. Stir lightly and cover.
  11. When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid.
  12. Mix in the beef. When the beef is cooked, put steamed rice in a bowl.
  13. Spoon the beef and onion along with the juices on top of the rice.
  14. Sprinkle on the spring onion leaves. Garnish with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper.
Recipe Notes
  • A tip to making delicious Gyudon is using the thinnest possible beef slices and finding the right balance of sweetness and saltiness.
  • If sliced beef isn't available, partially freeze a block of beef and slice it as thin as possible.
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