Recently, La Germania held a masterclass series featuring celebrities and chefs from all over the country. The five-part installment of virtual cooking classes saw expert instructors such as chef Margarita Fores, chef Rolando Laudico, and more guide viewers to cooking signature dishes. If you missed out, here's your chance to pick up a recipe from the session.
Right now, we're focusing on chef Lee Jose, the executive chef of Yabu and Ippudo, and his recipe for okonomiyaki. Not only is the savory pancake dish easy to make, it's also incredibly delicious and versatile.
Here's chef Lee Jose's recipe for a mean okonomiyaki because Japanese food isn't just all about ramen and tempura.
3/4 cups of water
1 tsp. Honodashi powder
1 cup all-purpose flour
1/8 tsp. iodized salt
1/4 tsp. sugar
1/2 tsp. baking powder
4 large eggs
4 cups of cabbage
1/2 cup of tenkasu (tempura flakes)
1 tbsp. Benishoga (pickled ginger)
Regular sliced bacon
4 tbsp. spring onions
4 tbsp. canola oil
1 1/2 tbsp. white sugar
1/8 tsp. salt
3 1/2 tbsp. Worcestershire sauce
4 tbsp. tomato ketchup
2 tbsp. Oyster sauce
1 tbsp. cooking oil
1 cup Okonomiyaki batter
3 slices regular sliced bacon
2 tbsp. Onomiyaki sauce
1 tsp. Aonori powder
2 tbsp. Japanese mayonnaise
1 tsp. Spring onions
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1| Prepare the Okonomiyaki batter by chopping the cabbage into 1/2" chunks. Do not use the hard core. In a mixing bowl, add water and hondashi powder and whisk to dissolve the hondashi powder. Add the rest of the dry ingredients (flour, salt, sugar and baking powder). Whisk until the batter is smooth, then add the eggs and whisk until fully incorporated in the batter. Add the chopped Cabbage, Tempura flakes, Pickled Ginger and Spring onions. You can also add whatever fillings you desire (mushrooms, ham, pre-cooked seafood, etc.) Using a rubber spatula, fold the batter until every ingredient is coated. Cover and keep chilled until ready to cook. This recipe yields 4 portions.
2| For the Okonomiyaki sauce, put all ingredients in a bowl and mix until all the sugar has dissolved. Keep in an airtight container and set aside. Keep chilled.
3| Heat up a non-stick pan and add 1 tbsp of oil on medium heat. When the pan is hot, scoop 1 cup of batter and add to the middle of the pan. Using your rubber spatula, gently level out the batter, then cover and let the batter cook a bit for 2 minutes.
4| Remove the cover and lay down 3 slices of bacon on top of the pancake. Cover and cook for 1 minute more, then gently flip the pancake and turn the heat to low. Cover and cook for another 3 minutes, then test for doneness by sticking a knife or chopsticks in the middle of the pancake to test if it’s fully cooked. If the stick or knife comes out clean, it’s cooked.
5| Spread 1 to 2 tbsp of okonomiyaki sauce on top of the pancake and spread out evenly. Sprinkle the aonori (seaweed powder) and drizzle the Japanese mayonnaise. Top the pancake with bonito flakes & spring onions. Serve right away.