Okonomiyakiお好み焼き

Okonomiyaki or お好み焼きis a famous savoury Japanese pancake where you can find it at every corner at Japan. It is originated from Osaka, Japan. Basically, most of the ingredients are available in my country, Malaysia but not for the okonomi sauce or Otafuku. Perhaps, you may get it easily now at hypermarkets which import Japanese products.

My sakura trip to Japan triggered me to buy those ingredients from Japan, planning to make it once I was back. And I had both okonomi sauce and bonito flakes or katsuobushi.

Okonomiyakiお好み焼き

Batter

Ingredients:

2 cups flour

2cups water

¼ tspn chicken stocks (optional)

Other ingredients:

1 Cabbage, sliced

Chicken, sliced

Crab sticks, sliced

1 Onion, sliced

Okonomi sauce/ otafuku

Bonito flakes/ katsuobushi

Mayonnaise

4 eggs

*You may add any of your favourite ingredients like spring onion, bacon, sausage and seafood!

Method:

1. Whisk flour and water until smooth before adding in chicken stock to form a batter.

2. Put suitable amount of the batter into a bowl together with 1 egg, sliced cabbage, onion, chicken, crab sticks and mix them together.

3. Heat up a pan with some oil.

4. Add the mixture on the pan and form pancake using spatula.

5. After few minutes, flip over and cook for another few minutes until both sides turn brown.

6. Add bonito flakes onto the pancake before flipping over. (Notice the dancing bonito flakes! It is really magical!)

7. Flip over again and now drizzle it with mayonnaise and okonomi sauce accordingly. (You may sprinkle it with seaweed flakes/aonori and bonito flakes)

8. Serve it while it is hot.

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Napa Kimchi 배추 김치 Part 1

Kimchi is no longer an uncommon word we notice in our daily life.

The Korean culture has slowly invaded into our country with the sophisticated cuisine. When we think of Korean food, we would link it with kimchi. Yes, the hallmark of Korean cuisine. Most of the Korean cuisine uses kimchi as one of the main ingredients, namely Bibimbap, Kimchi chigae, Kimchi Bogeumbap (Fried Rice).

In this post, I would like to share an easy way of preparing this spicy kimchi. Cabbage kimchi or Napa kimchi, is among the most typical kimchi we can see. However, there are a lot more types of kimchi you can found in Korea. I tried both red and white napa kimchi during my visit to Seoul in 2010.

Napa Kimchi 배추 김치

Soaking cabbage

Ingredients:

2 medium-sized cabbage

1/2 cup salt (sea salt or coarse salt is preferred)

4 cups water

1. Cut the cabbage into half and clean it.

2. Prepare salt water: 1/2 cup salt with 4cups of water and mix well. You may need more if you have more cabbages.

3. Soak the cut cabbage into the water. Make sure the water level is high enough to cover the whole cabbage or you may put a heavy item (big porcelain bowl) helping to push cabbage below salt water.

4. Let it for at least 12 hours at room temperature. You may taste the salted cabbage to make sure it is salty enough.

Stay tuned for the Part 2 - Kimchi Paste!