<異國風情篇之自家御好燒>Home-style Japanese Okonomiyaki

不知道大家有沒有試過日本的御好燒呢? (日语：お好み焼き) 坦白說沒有! 我第一次接觸是來自日本的他給我弄的～他跟我說，　大板的御好燒是最出名的（他從讚岐來的）！　可惜，　第一次的印象的確很一般！　哈哈，他某一位大板朋友看到我上載的照片立刻狠狠批評這位徒弟跟他學無所成! 哈哈~~ 從此之後, 我跟他都很努力的去研究, 由第一次做每一口都是厚厚的面粉, 第二次太水不成形, 這次我們終於成功做出美味的御好燒~ 這個食譜是經我們不停參考不同的方法,作出適當的取捨, 加入我們自己的口味!! 雖然我沒有試過真正的, 但我相信這個是最理想及適合每個人的自家做法! 

Have you ever tried Japanese Okonomiyaki? I have not tried the REAL one as I have never been to Japan ( how pity...) The very first time I tried was the time when my Japanese friend made it for me. He told me that Osaka is famous for their Okonomiyaki. 

Unfortunately, the first time was not SO impressive. His Osaka friend immediately criticised the picture I uploaded that it was not okonomiyaki! Well what do I expect? My friend is from Kagawa where is proud of their Udon.... Anyways, from that moment, we attempt to find the ' correct' recipe! We have failed a few times, sometimes too much flour, too much egg or too watery! However, the day has finally come! We have found the best recipe which we agree that its the most tasty and simple home-made version. We have altered it to our taste and yes it turns out great! 

材料:

• 500克   白椰菜 (切非常細塊)
• 3-4 塊煙肉
• 2 湯匙  小蝦仔
• 少許 鰹魚碎
• 少許      日本燒餅汁  
• 少許      沙律醬
• (個人喜好)紫菜碎

燒餅漿:

• 2 隻    蛋
• 10~12 湯匙 薄力粉
• 1 個 芋頭仔(磨成容)
• 1茶匙  鰹魚粉( 加3湯匙開水)
• 2 湯匙 面包糠

Ingredients:

• 500g    White cabbage 
• 3~4 pieces  thick cut bacon
• 2 tbsp   little prawns
• some    Katsuobushi shavings
• some    Japanese okonomiya sauce
• some    Mayonnaise 
• * dry seaweed powder

For the flour mix: 

• 2 eggs
• 10~12  tbsp  weak flour
• 1 small taro (finely grated)
• 1  tsp  Dashi (add in 3 tbsp water and mix them well)
• 2 tbsp  bread crumb

做法

將白椰菜切非常細塊

Cut the white cabbage into very small pieces

記得將鰹魚粉開水才放呀!

Remember to mix the dashi with water in advance

• 將燒餅漿的材料攪匀, 加入小蝦仔, 質地比普遍漿還是稠
• 當煎的時候, 用另一個碗將大概一隻手的椰菜分量, 加入一大湯匙的漿攪匀
• Combine all flour mix ingredients, then add in prawns 
• When you are ready to fry, mix about one hand quantity of cabbage pieces with one big spoon of flour mix (p.s. it is fine as long as cabbage are evenly mixed with flour. Always more cabbage than flour mix) 

(注意: 菜的份量的遠遠多過粉的, 只要椰菜大概粘上漿行了)

• 煎的時候, 盡量避免壓平, 只要下鍋的時候整成圓形, 輕輕壓一下
• 之後放煙肉在餅面,  用中火煎至金黃色就反一次(大概5~6分鐘), 煙肉面煎久一點, 盡量不要反太多次, 免得燒餅會散
• When fry, avoid not to press it too much. You simply need to shape it in circle and slight press it from the beginning. 
• Then place some bacon on top, use medium fire to fry it till golden brown ( around 5~6 minutes) and then flip it. Probably bacon side takes a bit longer. DON'T flip it too much, otherwise you may ruin the shape!! 

• 食用的時候, 先放沙律醬, 後放燒汁, 加入少許鰹魚碎和紫菜碎就大功告成! 
• When serve, first put mayonnaise, then okonomiyaki sauce, at last Katsuobushi shavings

注意

1. 很多人會用粉過份, 御好燒主要是菜, 肉, 而不是粉! 
2. 配料都是隨個人喜好, 蟹柳都不錯的呀! 但記住不要配料太多, 這樣會失去本身的味道! 

P.S. Most people mistaking it as some kind of pancake? The major ingredient of okonomiyaki is the cabbage, but not flour.  Also, You may choose other meat or seafood ( such as crab stick) instead of bacon. But, remember, don't put too much other ingredients and ignore the real taste of okonomiyaki! 

Bon appetit everyone!