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Omu Kimchee Yakisoba

3 pc. Shrimp (size 31/40)
4 pc Calamari (sliced)
5 slices Pork Belly (thinly sliced)
60g  Head Cabbage (cut in squares)
20g  Onions  (thinly sliced)
75g  Kimchee (cut into small squares)
½ Tbsp. Vegetable Oil  
Salt (to taste)
Pepper (to taste)
1 Tbsp. Yakisoba Sauce
90g  Yakisoba Noodles
1 ½ Tbsp. Chicken Broth
Tonkatsu Sauce (garnish)
Mayonnaise (garnish)
Ketchup (garnish)
3 whole Eggs (size large)

1-In a pan or teppan grill, stir fry shrimp, calamari, and pork belly with vegetable oil till light brown in color on medium/high heat (450 F)
2-Add sliced onions, cabbage, and yakisoba noodles and steam with chicken broth for about 10 seconds.
3-Add seasonings, salt, pepper, kimchee, yakisoba sauce then stir fry until seafood is cooked thoroughly.
4-In a separate bowl, beat 3 eggs.  
5-In a pan or teppan grill, add vegetable oil then evenly pour the eggs and spread the eggs out to about the size of a sheet of standard A4 paper.
6-Once the eggs have set, place the noodles prepared in step 2 on the middle of the eggs then gently fold into an omelette.
7-Garnish omelette with mayo, ketchup, and tonkatsu sauce.

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Mix Okonomiyaki

4 pc Shrimp (size 31/40)
4 pc. Calamari (sliced)
4 slices Pork Belly (thinly sliced)
130g Head Cabbage (cut into small squares)
12g Red Ginger (benishoga)
10g Spring Onions (thinly sliced)
60g  Okonomiyaki batter (refer to instruction below)
2 whole Eggs (size large)
10g Tempura Crumbs (tenkasu)
Tonkatsu sauce (garnish)
Mayonnaise (garnish)
Bonito Flakes (garnish)
Powdered Seaweed (garnish)

In a bowl add cabbage, red ginger, spring onions, 1 egg, and okonomiyaki batter and mix well. (Okonomiyaki Mixture)
In a pan or teppan grill on medium/high heat (450F) stir fry sprimp and calamari until light brown in color.
In a pan or teppan grill, pour down half of the okonomiyaki mixture, then shape into a circle with the circumference of 5 inches.
Place shrimp and calamari on top of the okonomiyaki mixture created in the step above, then cover that with the rest of the okonomiyaki mixture, then place pork on top along with tenkasu.
Flip okonomiyaki and poke 3 holes through the okonomiyaki for the steam to vent.  Cook on each side for about 10 minutes or until brown in color.
Garnish with an over easy egg, tonkatsu sauce, mayonnaise, bonito flakes, and powdered seaweed.

Okonomiyaki Batter:
50ml Water
100g Flour
70g Yamaimo (Japanese yam or mountain potato)
2/10 Tbsp. Hondashi
Mix all the ingredients above in a bowl to make the okonomiyaki batter.