Hello everyone, I'm MASA.
Today I'm going to share a recipe of making
a delicious Japanese cuisine.
[Japanese] Hiroshima Yaki
[Chinese] Guan Dao Shao
What's the difference between [CH] Da Ban Shao & Guan Dao Shao?
Let me explain their Japanese name first.
[CH] Da Ban Sao in Japanese is Okonomiyaki
[Tip] 大阪燒=Okonomiyaki=お好み焼き which is different from its Chinese literal meaning
Since that style was invented in "Osaka" (Osaka=Da Ban in Chinese=大阪)
Chinese translation becomes "Da Ban Shao"
[Tip] 廣島燒=Hiroshimayaki=広島焼き As for Guan Dao Shao, it has a consistent literal meaning of its Japanese name ~Hiroshimayaki
This style origins from "Hiroshima", a southwestern Prefecture of JP.(Hiroshima=Guan Dao in Chinese=廣島)
I was born in Kanagawa, located in eastern region of JP.
I didn't know the differences between the two
because they look very similar.
Round shape, flat style,
spread with Tonkatsu sauce on the top.
[Tip] Although they look alike, their recipes are quite distinct with styles of their own.
[Tip] I once introduced the recipe of making Okonomiyaki (Click "i" icon for further info)
Today I'd like to teach you how to make Hiroshima Yaki.
[Tip] You can see which one do you like better. o(≧▽≦)o
Alright, let's get started.
(Cake flour—80 g)
(Sift the flour)
[Tip] To prevent from clotting, pour in water in 2~3 steps
[Amount for 2 servings] (Cabbage—300 g)
(Cut into thin stripes)
[Tip] Cabbage in Okonomiyaki is cut in small pieces while that in Hiroshima Yaki in thin stripes.
(Put to medium heat)
[Amount for 2 servings] (Chinese noodles—240 g)
(Tonkatsu sauce—50 g)
[Tip] You can also try steak sauce or any flavors of stir-fry noodles your like.
(Stir-fry a little bit)
[Tip] The noodles are already cooked, simply stir-fry them until the sauce are evenly spread.
(Turn off the heat)
Alright, now that ingredients are ready
it's time to heat it up.
The way of cooking Hiroshima Yaki is quite special.
You need a big iron plate,
cook it on top of the plate & flip it over several times to complete.
Common households don't usually have that kind of big iron plate
so we use a frying pan to make Hiroshima Yaki.
I received many comments
raising questions about how to maintain a frying pan.
I usually use this kind of non-stick frying pan.
Actually I don't really have special maintenance for this.
As long as you take good care of it, it can last very long.
[Tip] Avoid using metal spatula to scratch the surface, use wooden or heat-resistant silicone shovel.
Also, mind the ingredients you're cooking.
[Tip] If you're cooking ingredients with shells, eg: clams, it's better to avoid using a non-stick pan to cook them.
If you do have to cook them with a non-stick pan, don't stir-fry them too often
otherwise they may scratch the surface.
Also, you should mind cooking meat with bones.
In terms of cleaning
[Tip] Avoid using scouring pads.
Using cleaning pad with soft texture
[Tip] Or cleaning cloth + some dish detergent + hot water to clean it up.
If the temperature of the pan is still pretty hot
it's better NOT to pour in cold water
You can pour in hot water to avoid major temperature changes.
[Tip] Temperature changes may deteriorate the coating. Or, you can wash the back under running water first
to cool it down
and then flip over to wash the front.
When cleaning a non-stick pan, we often neglect the sides
which is often stained when moving dishes to the plate
or touched by food.
Yet, while cleaning, we usually focus on just the front
and forget to wash the sides.
it's also important to clean the sides.
If you'd like to know the brand of the non-stick pan I'm using
[Tip] Check out the description column for further info.
Ok, let's continue cooking.
(Put to low heat)
(Check the temperature by wiping a little bit of batter)
(If solidify real quick= right temperature to cook)
(Pour in the batter)
(Some Katsuo bushi)
[Tip] Check out "i" icon for the recipe of tenkasu.
[Tip] It's optional, so you can skip this step if you'd like.
(Sliced pork—4 slices)
[Tip]Try to cover the cabbage=easier for you to flip later.
(Some salt & pepper)
(Drizzle some more batter)
(Time to flip...nervous)
(Wait until the pork is cooked=color is changed)
(Turn off the heat)
(Slide it on a plate first)
(Put to low heat)
(Stir fry noodles—120 g)
(Put the other set back to the pan)
(Wait until egg sheet is cooked)
(Turn off the heat)
(Cover it with a plate)
(Some tonkatsu sauce)
(Repeat the same steps to make the other one)
Ok, here is a plate of delicious Hiroshima Yaki.
Ok, we may now dig in.
I'm so excited.
It feels really good if you can enjoy this kind of teppanyaki dish at home.
so that you don't need to go all the way to a restaurant.
Let me show you the cross-section first.
So the biggest difference between Okonomiyaki and Hiroshima Yaki is
how the ingredients are put together inside.
For Okonomiyaki, the ingredients are mixed.
while the Hiroshima Yaki, the ingredients are layer after layer.
[JP] Dewa Itadakimasu
(Laugh) How should I start (Too big...)
Let me grab it right first.
This way is better.
I really like the crispy texture of cabbage.
It's already cooked
but because it is cut in thin stripes
and not mixed with batter
you can still taste the freshness of cabbage.
Adding up stir-fry noodles, you just feel satisfied.
[Tip] The sliced pork belly underneath tastes really~good.^^b
[Tip] Other parts of pork, or beef, lamb can also be used. Pan sear it to crispy and seasoned it with salt & pepper
it becomes really really tasty.
[Tip] Although pork belly is quite fatty, I really recommend you to use this part. It tastes the best!!
When eating this kind of cuisine, we usually use Tonkatsu sauce.
If you don't prefer the flavor
or you've had it enough and would like some [JP] ajihen, which is flavor-changing
You can try this sauce.
This one is simple.
Simply mix with the seasonings you have at home.
I've added soy sauce, vinegar, and chili oil)
This sauce usually goes with [JP] gyoza, dumplings.
Actually it goes very well with Okonomiyaki & Hiroshima Yaki as well.
Let me give it a try.
[JP] Dewa Itadakimasu one more time.
This flavor is also really delicious.
In fact, we may feel the food spread with tonkatsu sauce and mayonnaise too rich after several bites.
So if you are halfway through this dish and would like to add some variety to the flavor
you can use this sauce to help with that.
Alright, today's dish is kind of easy.
You just have to move it in the middle of cooking.
If you take good control of it
it's really easy to complete.
So next time, if you got a minute
see if you'd like to make Okonomiyaki or Hiroshima Yaki
Both are easy.
I encourage you to give them a try.
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