我が家のお好み焼き

我が家のお好み焼き

Hello everyone. This is Tassin Shima. Today I would like to make okonomiyaki. Okonomiyaki has regional characteristics, and I think each family has its own way of making it, but today I would like to introduce you to the okonomiyaki we make at home. Now, I would like to make it right away. Today, I will be using commercially available okonomiyaki flour. Also, we want to make it more filling, and since kids like it, we also want to include fried noodles. It’s a vegetable, but I’d like to use the vegetables I have left in the fridge and make it with a variety of vegetables, not just cabbage. My kids really like okonomiyaki, and they eat a lot of it, so I try to add other vegetables to it, so I always add whatever vegetables I have left in the fridge to the cabbage. First, let’s prepare the vegetables. Well, the main ingredient is cabbage, but I also add bean sprouts, carrots, green peppers, and cabbage to make the amount roughly as written on the package. Today I would like to cut everything into cubes. The bean sprouts are long, so I’m going to cut them into pieces and add them. It is better to wash bean sprouts.If you are using bean sprouts, wash them. And green pepper. Also, cabbage. Today I want to use some cabbage that has already changed color in the refrigerator , so I’ll use what I can , even though it’s not very pretty . The bag says 100g of flour and 300g of cabbage for 2 slices, so today I imagine I’ll be making 4 slices, and the vegetables will be about 600g, which I usually do without measuring, but the other one is green pepper. My child really likes green peppers, but I’m sure there are some kids who don’t like them, so if you add them to the dishes they like , they’ll eat them quite a bit, so I’ll also add a little bit of carrots , although it’s a bit over 600g . I would like to cut it into appropriate sizes like this, about the size of cubes. The bean sprouts are long, so cut them into small pieces. The cabbage is also finely chopped, although it says it should be roughly chopped. Cut the peppers and carrots into small pieces so that they are evenly distributed throughout . At that time, I think you can adjust the cutting method depending on the type and amount of vegetables at that time, so today I bought 177g of sliced ​​pork belly . If you want to put a lot of meat in it, I think you can do that, and I think you can also use seafood or whatever ingredients you like. I think minced meat would be great too, so I’d like to start grilling it now. When grilling the okonomiyaki first, you put it on top, flip it over, and then grill the meat last.I think some people put the meat on top first and then grill it there, but in my case, the meat ends up getting chewy, so I think I’ll start by browning it a little and letting it cook until it’s soft, then I’ll mix it into the batter. So, cut the pork into appropriate sizes. Cut the pork into pieces, about 2cm wide. Season the pork generously with salt, as it will accentuate the umami flavor in the vegetable-filled okonomiyaki . Okonomiyaki is flavored with sauce, but if you give it a little bit of flavor, you can eat it without getting tired of it , so if you use seafood, make sure to drain the water thoroughly, and then add a bit of salt and pepper to taste , since seafood already has a little salt in it. The pork ribs will overlap, so loosen them a little to distribute the salt all over. Okay, let’s grill this meat first. Lightly coat with oil. For those of you who can bake without a frying pan, you don’t really need one, but it’s better to add a little oil, about 1 teaspoon, to make the color change faster. Now, turn the heat to high and spread out the meat so that it doesn’t overlap as much as possible, although you don’t have to be very careful about it. We want to bring out the flavor of the meat, so if you spread it out as much as possible, the area of ​​the meat will be larger and the flavor will be stronger. It’s on fire right now. I’m not touching it at all right now, but every once in a while I’m checking the condition of the meat and changing the direction of the frying pan so that I can put more heat on the parts that don’t seem to be cooked . A little bit of brown color is starting to appear around here , so check that before turning it over. But since most of it is already on fire, I’ll just let the other side cook quickly. Yes, this is it. You can think of oil as umami, and there’s quite a bit of oil coming out, so I’d like to cut out the oil this time. Next up is Yakisoba Yakisoba…I’m from Yamaguchi Prefecture, so when I think of okonomiyaki, it’s Hiroshima’s okonomiyaki, but I think there are many different types, so feel free to add whatever you like. I would like to use two balls today. If you use two balls of the sauce , it will get too thick, so I think I’ll just use one portion of the sauce. You can adjust the intensity of the flavor to your liking, and it’s delicious even if it’s well-seasoned , but I think it’s a good idea to balance it out yourself by adding less sauce on top . I would like to warm this up a little in the microwave and heat it for a minute. Now that it’s slightly warmed up, I’d like to put it in the frying pan that I grilled the meat in earlier. If I stir-fry the yakisoba here, I can use the flavor of the meat without wasting it, so I’m going to stir-fry it here. It’s already warm, so loosen it up and fry it a little. This is like heating it up quickly over high heat. It’s like warming the noodles, or rather, quickly frying the surface of the noodles over high heat. Since it’s warmed up in the microwave, you can lightly sear the surface to bring out the flavor. I don’t think it’s necessary to fry it that hard, so once it’s lightly grilled, flip it over and do the same thing on the other side . Once it’s lightly grilled, add the sauce. I think the noodles don’t need to be seasoned. There will be okonomiyaki sauce on top, so if you like it, turn off the heat. Once it’s mixed evenly, transfer it to a bowl or something. Now let’s make the dough and mix in the vegetables. I would like to do this according to the amount on the bag. I’m going to mix the dough, eggs, and water as written on the bag, so it says to add the eggs later, but since there’s a lot of it, it’s hard to mix, so I think I’ll mix the flour, water, and eggs together. Eggs first… Since there is one egg, there are two eggs . Since the water is 150 cc, I think I will mix the eggs well before making 300 g. And today I have 200g of powder for 4 pieces, so now I have 240g of powder, so I would like to add a little water. Let’s mix it up. Mix and add water if it’s hard. Since it’s powder, I think it’s better to use a whisk, so I’m going to add a little water. Then I’ll add vegetables and meat as well. Since the bowl is small, mix thoroughly. How do you mix it? (Roman) If you have one, please do it in a larger bowl. It can’t be mixed, can it? This (Roman) is ok… the aim is to get the batter all over the vegetables . If the flour dominates, the okonomiyaki will be floury and heavy, so if you make the vegetables coated in flour and cooked, it will be a lighter meal with plenty of vegetables, so I think it’s a good idea to mix it well so that the flour can survive. I think it’s mostly okay like this , so I’d like to bake it. I don’t have a hot plate at home, so I’m thinking of frying it in a frying pan, but instead of baking one piece for each person, since we’re a family of five, we always bake it in large pieces, serve it in chunks, and then cut it up and eat it like a cake . However, I think each family has their own way of doing this, so I think there are people who use a hot plate, and there are people who bake one piece at a time, so I think it’s fine to use the method you like. Use a tissue to spread the oil over the entire area. For now, I start with high heat and then turn the heat down to medium. Spread this dough thinly all over. Since you will have to turn it over, it is better to leave the edges slightly open so that you can insert the spatula inside, so please leave the edges inside. Spread the fried noodles here. Place the fabric on top. Then, if you can see the yakisoba, turn the heat to low and hide the yakisoba so that it won’t break easily . It’s like having a little light plastic surgery on just the sides. I think it will take about 10 minutes to bake once with the lid on . I’m going to look at the time later, so it’s been about 10 minutes, right ? It’s been about 10 minutes. It’s a little big, so it takes a while to cook, but there’s something like this that’s stuck to the lid , so I’m going to turn it over now.The simplest way is to use a spatula in one hand, and one hand on the frying pan, and use this movement of your left hand to add this spatula and turn it over, but if you’re scared of it because it’s big , it’s the same as what you do at an okonomiyaki restaurant. It’s better to put it in this way than to put it in on both sides . Rather than put it in like this, it’s better to make the balance a little wider and make the space where the spatula goes wider , put it in and turn it over like this. When it comes to flipping it, I try to touch it and see that it ‘s pretty set, so if it’s loose, there’s a lot of it when I flip it, so it tends to fall apart, so I also check the browning color . I don’t want to press it too hard and want to let it cook gently, so I put the lid back on and set the heat to somewhere between medium and low heat.If it’s too low, there’s no reaction at all, and it won’t cook, so check the sound, sizzle, and whether or not steam is coming out . So, the moment you apply this snap, it’s like pushing the frying pan a little bit and doing this, or I’m adding it to the pan. I’ve skipped a little too far just now. It’s like this. As it is, it will be like this later. It will take about 5 to 10 minutes to bake. Similarly, 10 minutes have passed, so I would like to finish it. I baked two today, but since the kids aren’t home right now, I’d like to finish only the larger one. This can be stored in this state, so if you want to eat it right away, you can store it in the refrigerator, or you can freeze it, so I would like to store it in the state before adding the sauce. So, I’m still cooking the sauce over low heat, but rather than pouring it on a plate , I’m going to serve it on a plate today, but I think it’s delicious when the sauce drips and sizzles when it’s a little hotter than pouring it on a plate , so I think it’s delicious when it’s boiled down, so I’d like to finish it on a frying pan over low heat and then transfer it to a plate . Other than that, I usually get them to put as much sauce and mayonnaise on them as they like, and then add bonito flakes and green seaweed as they like, but I also put dried bonito flakes, green dried bonito flakes, and green dried bonito flakes on top. Now, let’s arrange it. When I say platter, I mean just transfer it to a plate, but today I made okonomiyaki. I always make it with whatever vegetables I have left over in the fridge so I can eat all kinds of vegetables , and since I don’t have a hot plate, I fry them in large pieces in a frying pan and then cut them up and eat them. The quantities are listed in the summary section, so please give it a try. Goodbye then.

今回は”我が家の”お好み焼きをご紹介します。
それぞれの地方やご家庭によって、いろんなこだわりがあると思いますが、めんどくさがりやの私は大きく作ってしまいます。
野菜もキャベツ以外に、いろいろ入れます。
水分の多いもやしなどは火を通しすぎるとベチャっとしてしまうので、ちょうど火が入ったくらいが良いですが、わかりにくい場合は爪楊枝などをさして、確認するとよいです。

お好み焼き ４人分

お好み焼き粉　200g
卵　2個　
水　300c

キャベツ、もやし、ピーマン、人参など
(袋に書いてある量)
豚バラ肉スライス　　150〜180g(好みで)

焼きそば　2玉
　※ソースは1玉分

サラダ油　適量

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