Summary
Highlights
Andrew Zimmern introduces Okonomiyaki, a Japanese pancake, perfect as a bar snack and versatile for various ingredients. He explains the pronunciation and the dish's origin from Osaka street food. He also mentions the sponsors, Shun Cutlery and Flor de Caña Rum.
Zimmern discusses the essential ingredients for Okonomiyaki, such as flour, baking powder, dashi, bean sprouts, shiso leaf, kimchi, and ground shrimp. He also talks about optional additions like pickled mustard greens and other pickled vegetables that add piquancy. He emphasizes making the batter from scratch for freshness.
He demonstrates how to prepare the batter by mixing baking powder and salt with flour, then adding egg, egg yolk, and dashi in thirds. He advises against over-mixing and allowing the batter to rest to smooth out lumps. He also shows how to julienne napa cabbage for the pancake.
Zimmern adds scallions, shiso leaf, ground shrimp, and kimchi to the batter, mixing them gently with a spatula. He explains that the goal is to have vegetables and other ingredients bound by the batter, not drowned in it. He cautions against adding ingredients with too much moisture.
He explains how to cook the pancake in a preheated pan with oil, spreading the batter evenly. He emphasizes not to press the pancake to maintain its texture and to let it cook thoroughly for several minutes on each side. He also shares a personal tip about a spicy macadamia nut crumble for added flavor.
Zimmern answers a question about Kewpie mayo, detailing its ingredients like sugar, MSG, vinegar, and spices that make it uniquely delicious. He also describes Bulldog sauce, a condiment similar to ketchup and Worcestershire sauce, often used on Okonomiyaki and Tonkatsu, and he suggests it as a pantry staple for Japanese cooking.
He shares how he learned to make Okonomiyaki by observing street vendors in Osaka and later adapted recipes from Japanese cookbooks. He discusses how he started adding shrimp, a non-traditional ingredient, and encourages experimentation with proteins while advising caution with moisture-rich ingredients.
He explains the importance of waiting for the pancake to firm up before flipping it to prevent breakage. He demonstrates how to use a large fish spatula for a safe flip and mentions that the pancake will cook for a few more minutes on the second side to ensure everything, especially the shrimp, is fully cooked.
After cooking, Zimmern garnishes the Okonomiyaki with bonito flakes, Bulldog sauce in a crosshatch pattern, Kewpie mayo, the spicy nut crumble, and nori. He demonstrates cutting a slice from the large pancake and praises its taste, comparing it to late-night street food experiences in Japan.