hey guys welcome back to my channel
thought I'd invite you over for dinner
today and I'm gonna be cooking two
really simple Japanese recipes that I
think you guys would really like so
today we're gonna be making okonomiyaki
and strawberry daifuku for dessert so
the ingredients I think you should be
able to get them in your home country I
will have the names of everything listed
down below so you can search for them
online and if I can find any links on
Amazon I will share those as well
otherwise check out your local Japanese
or Asian grocery store and you should be
able to find everything you need so
okonomiyaki is a savory pancake it's a
very popular Japanese dish lots of
people like to make it at home or you
can go to an open o Miyake restaurant
for something that's slightly more fancy
but it's super easy to make and it's
something I find myself making a lot at
home because it's relatively healthy
it's cheap and it's easy to prepare so
the name okonomiyaki literally means
whatever you like fried okra Nomi
meaning whatever you like your tastes
your choices so you can put whatever you
want in this basically besides the base
of cabbage and flour so you'll need 1
cup of regular white flour about half a
head of cabbage then we'll add in some
kombu dashi this is a kelp broth to add
some flavor to the batter some yummy
motor this is a sticky Japanese potato
that kind of binds the whole batter
together but if you can't find this in
your country you can also use ground
flaxseed or you can use two eggs and I
like to add in garlic and onion powders
this is not the Japanese way but I think
it tastes really yummy so prepare a big
bowl and we're gonna peel off the
cabbage leaves and wash them really well
as you're tearing off the leaves try not
to break them the larger you keep them
the easier it will be to chop up the
cabbage nice and fine that looks like
it'll be enough for two people
once they're fully rinsed just pour out
the water don't worry about drying them
off or anything because we're gonna be
adding this into the batter anyways now
you want to take this and roll it up the
cabbage is pretty sturdy so it shouldn't
snap once you've got a nice cabbage roll
like this start cutting it into really
fine shreds something like this is what
we're aiming for repeat this process
until you've chopped up all your cabbage
I think we've got enough here so let's
move on to stirring up the batter before
the batter we want one cup of flour 1
tablespoon of yummy mo powder or ground
flaxseed if you're using that next we
want 1 teaspoon of cumin powder
and a sprinkle of onion and garlic
powders all right now just add a cup of
water and whisk it all up it's gonna end
up looking like a pancake batter this is
the kind of consistency that you want so
if it's too thick or too thin just add
more water or more flour as you need
next add in your cabbage now I'm gonna
add in some beni shoga this is a pickled
ginger it gives it a really nice flavor
if you aren't able to find this where
you are don't worry you can honestly add
in whatever you like here mushrooms work
really nicely or green onions regular
onions whatever you're in the mood for
really but this is my favorite thing to
add to it
it should look like this when it's ready
all right and that's it for the batter
so let's get a pan out and start to heat
it up on about medium heat once your
pens warm you want to add in half of
your cabbage batter mixture take your
time to shape it into a nice round
pancake you can push down on the top to
kind of squish down the cabbage a bit
and then pop on the lid turn down the
heat a little bit you don't want it to
burn we're kind of just steaming it and
cooking it slowly at this point and
we're gonna cook that for three minutes
and then take the lid off and flip it
over now flipping this over is probably
the hardest part about the whole process
but if you waited three minutes it
should be pretty well formed and stick
together nicely so you're gonna cook it
like this for another three minutes this
time keep the lid off once the three
minutes is up we're gonna flip it one
more time and cook it for a final two
minutes
grab a big plate and slide your
okonomiyaki on there and now it's time
for the sauce the most important part so
the sauce and the mayonnaise are really
what make okonomiyaki taste so good so
really do try your best to find some
okonomiyaki sauce either online or in an
Asian grocery store if you can't find it
I would imagine that barbecue sauce
would probably be the closest or
placement and I think that would
probably taste pretty good as well as
Japanese mayonnaise it's quite different
than the mayonnaise we use in North
America so if you can find a Japanese
mayonnaise that would be best but you
can always use whatever you have in your
fridge
should look something like that and then
if you have al nouri I really recommend
sprinkling this on top it adds a nice
savory touch and it looks really pretty
and there we have it
Japanese okonomiyaki savory pancake it's
pretty easy right I really hope you guys
enjoy this recipe if you do try to
please tweet me pictures or tag me on
instagram @ hey it's charlotte i would
love to see your creations i'm so
excited to eat this it smells amazing
the mi mo powder really makes the batter
like nice and chewy kind of gives it
like a mochi texture this reminds me of
like the festivals in the summer because
here in japan this is one of the foods
that you can find it like festival
stalls make street food stalls I'm so
excited for you guys to try this I
really hope you do and let me know what
you decide to put in yours I like to
keep it simple with just the cabbage and
the ginger there's so much flavor in the
sauces I feel like you don't really need
to add anything else but feel free to
add whatever you like really all right
I'm gonna finish my okonomiyaki and then
I will be back to teach you guys how to
make strawberry daifuku one of my
favorite Japanese desserts that I just
learned how to make recently and it's so
easy it's so much easier than you would
expect and all you need is a microwave
to cook it that cuckoo is a sweet chewy
rice cake you make it using mochi flour
which is a really fine rice flour I've
got some strawberries in the fridge and
traditionally they're usually made with
strawberries but this would also work
really well with Kiwis or oranges or
basically any kind of fruit that is
slightly tart because you kind of want
to balance out the sweetness of the
mochi with the tartness of the fruit so
first we're gonna put in our mochi flour
we're gonna use three tablespoons and
that will make two daifuku
next we're gonna add three tablespoons
of white sugar
now this isn't baking so you don't need
to be like super specific about your
measurements it won't matter if you put
in too much flour and it becomes too
thick you can just add in more water
later or vice versa
so let's start off by adding in one
tablespoon of water and seeing how the
batter turns out we still want it a
little more liquidy than this let's add
in a little bit more water basically
just keep repeating this process until
we get the texture that we're happy with
you actually want it quite liquidy we're
gonna microwave this and it's gonna
thicken a lot once it's heated up so
this is still too thick actually
depending on the type of mochi flour you
use you may need more water or less
water they're all a little different all
right
this looks good to me this is the
texture we're going for now you're gonna
cover that with saran wrap and depending
on the strength of your microwave you'll
have to adjust the amount of time you
cook it I'm gonna put it in a 600 watt
microwave for 50 seconds to start off
with if your microwave is stronger then
try maybe 20 or 30 seconds after your
first round of microwaving it should be
starting to get sick so take your fork
stir it up good so far
it's still a little too soft we want it
a little thicker than this
so once you've stirred it up nicely
cover it again with the saran wrap and
we're gonna put it back in probably for
about 20 seconds this time it doesn't
need much more okay this is the texture
you want it's pretty gooey but it all
stays together nicely it's not too
liquidy it's really hot so be careful
kind of gather it into a ball with your
fork and prepare a cutting board take
your corn starch powder and cover your
cutting board and this is so the mochi
doesn't stick to it it will be really
impossible to work with the mochi if you
don't have this now take the corn starch
and put some on top of the mochi as well
now they should make it really easy to
handle your mochi should be really soft
kind of like your lobe texture it looks
like this you've done it right
congratulations
oh my god it's so hot I like playing
with it it's so soft so we're gonna make
two today so kind of flatten this out I
think I made it too thin in the middle
there so I'm gonna fold it back together
but flatten this out
don't make it too thin or when you're
trying to cover the strawberry with the
mochi it's gonna rip in half and you're
gonna get a hole so you can be really
rough with this it doesn't need to be
pretty because we're gonna be stretching
this over the strawberry so doesn't
really matter what shape it is yeah I'm
gonna want something about that size I'm
using this bean paste that I got at the
store if you can't find any bean paste
it's really not necessary you can just
wrap the strawberry up in the mochi and
it would be tasty like that but what
this does is it adds another layer of
sweetness this is basically just pure
sugar it's super sweet alright take your
fruit I'm gonna be using a strawberry
today whatever you're using try and make
it about this size so if you're going
for Kiwi maybe a quarter of a Kiwi I
think a half would probably be a little
too big then take a ball of your red
bean paste and spread it around the
strawberry doesn't have to be pretty
you're not gonna see this like so take
one of your soft mochi pieces now be
careful you have to stretch it really
slowly and make sure not to make this
area too thin
slowly bringing the sides up kind of
pinch them together close I'm kind of
just mold it with your hands and try and
make it into a nice shape but when
you're done you should have something
like this
let's try cutting it in half and seeing
what it looks like
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look at that perfect strawberry daifuku
they're so good they're so simple but
they're so good the soft chewy texture
of the mochi is just perfect and a
little bit of sweet red bean paste helps
counteract the kind of sourness of the
strawberry is such a good combination
thanks so much for joining me for dinner
today guys I hope you enjoyed the video
if you would like more cooking videos
please do leave a comment down below and
let me know and I will see you guys
again very soon Bekka
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