HOME COOKING RECIPE || Japanese Okonomiyaki
What is Okonomiyaki? Okonomi = ‘what you like’. Yaki = ‘grilled/cooked’.
This sounds like just the type of dish that’s easy to make at home and makes for a satisfying meal. Chef Benedict Lim shares that Okonomiyaki is one of his favourite Japanese street foods and also doubles as a great way to turn leftovers into a delicious meal.
Today, he shares a recipe for his version of a homestyle Okonomiyaki.
“ITADAKIMASU” RECIPE
Ingredients
2 tbsp vegetable oil
Batter
2 cups fo all-purpose flour
1/2 cup potato starch or corn starch
2 tbsp instant dashi powder or chicken base powder
2 whole eggs
1 tsp baking powder
Filling
1 cup shredded chicken
1 cup shrimp chopped
2 cups kale salad mix (sliced cabbage is traditional)
Garnish (per portion)
1 tsp furikake
2 tbsp bulldog sauce (Japanese bbq sauce)
2 tbsp Japanese mayonnaise
2 tbsp bonito flakes
Instructions
In a large bowl, whisk together batter ingredients until just combined
Fold in filling ingredients, making sure it is well distributed
On medium-low heat, add oil to a non-stick saute pan and add 1/4 of the filling mixture in a circular pancake shape
Cover and cook for 10 minutes on medium-low heat
Flip cake and cook for 5 more minutes uncovered, or until the batter has cooked through
Transfer onto a serving plate and drizzle the bulldog sauce, mayonnaise, furikake, and bonito flakes
Perfect with an ice-cold beer!
The next time you are left with extra ingredients from cooking a meal, use them to make your own rendition of this delicious Japanese street food!
“Being a private chef has knocked down the walls between Chef and Guest, allowing them to have both dinner and a live show. It allows me to interact with the client first hand making the event more personal. Seeing a face to whom you are cooking for will naturally make you want to produce better food, like I am cooking for friends or family.”
ABOUT CHEF BENEDICT LIM
Benedict Lim is a private chef based in Vancouver with over 15 years of professional cooking experience. He trained at Dubrulle International through the Art Institute of Vancouver and is also Red Seal Certified. His cooking inspiration began in his early years, as he watched his dad cook for the family and saw first-hand how food created happiness. Through these daily experiences, he realized that the joy of cooking for other people is important than cooking for his own satisfaction.
Though cooking was not a planned career (his first career choice was to become a teacher), being surrounded by amazing cooks made him more and more curious. Having grown up with Asian flavours, his cooking has influences of South East Asia with classical techniques because of my training.
Ben is also the Chef / Operator for a new restaurant opening soon in Vancouver called The Lunch Lady.
To get in touch or to find out more, follow the social media handles below!
@thelunchlady / thelunchlady.com
Photos and video courtesy of Benedict Lim
