Showing posts with label Okazu (Side Dishes). Show all posts
Showing posts with label Okazu (Side Dishes). Show all posts

Thursday, October 15, 2020

The BEST Shogayaki (Ginger Pork) Recipe | Japanese Cooking Video Recipe

Shogayaki is a very typical Japanese pan fried pork dish with soy sauce and ginger flavor. Pork slices are seasoned thoroughly, very fragrant yet tasty. The key is to remove from the heat just before they dry out. It goes perfect with white rice. Perfect side dish for Bento lunch box.



Serving with shredded cabbage is the best. And with cucumber slices and/or tomato slices.


Shogayaki (Ginger Pork)
Shogayaki (Ginger Pork)

I wasn't sure if my kids (toddlers) can eat ginger flavor but they ate them all 👍

--------------------------------- 

The BEST Shogayaki (Ginger Pork) Recipe


Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients
200g (7oz.) pork loin slices
A
* 1/2 tbsp. soy sauce
* 1/2 tbsp. Sake
* 1/2 tbsp. Mirin (sweet Sake)
* 1/4 tsp. ginger juice
1/2 tbsp. grated ginger
B
* 1/2 tbsp. soy sauce
* 1/2 tbsp. Sake
* 1 tsp. sugar
1/2 tbsp. cooking oil
shredded cabbage, cucumber/tomato slices

Directions:
1. Season the pork slices with A for about 10 minutes.
2. Heat cooking oil in a frying pan. Drain well and add the pork slices. Cook on medium until nice and brown on one side. Then flip them over.
3. Mix B ver well then add. Add grated ginger and quickly cook on high. Remove from the heat just before the pork slices dry out.
4. Serve with shredded cabbage and some vegetables of your choice if you like.

レシピ(日本語)
--------------------------------- 

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Monday, June 22, 2020

Baked Chicken with Crispy Mayo Potato Flakes (Recipe) | Japanese Cooking Video Recipe

This is the recipe my mom used to make when I was small and I requested for it a lot of time 😉




Crispy mayo potato flakes makes the chicken too good 💖


Baked Chicken with Crispy Mayo Potato Flakes
Baked Chicken with Crispy Mayo Potato Flakes

I used to love ONLY the potato flakes on top which chicken make them delicious 👍





My Mother's Cooking Recipes Memorandum
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnWvI8BE1OCsKpMpsMk4RTT

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Baked Chicken with Crispy Mayo Potato Flakes (Recipe)


Difficulty: VERY Easy
Time: 40min
Number of servings: 4 servings (20cm/8inch pie dish)

Ingredients:
600g (1.3lb) chicken thigh with no skin
1/2 tsp. salt
pepper
butter or olive oil
Kewpie mayonnaise
50g (US 1cup) potato flakes
parsley flakes

Directions:
1. Cut chicken with no skin into bite-size pieces, and season with salt and pepper.
2. Butter the pie dish and cover the bottom with some potato flakes.
3. Place the chicken. Put the remaining potato flakes on top. Bake in oven at 220C (420F) for 20-30min.
4. Sprinkle with parsley flakes to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/
---------------------------------


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Wednesday, June 3, 2020

Tofu Sushi (Healthy Low Carb Sushi Idea) | Japanese Cooking Video Recipe

Healthy yet delicious Sushi idea 🍣💕




Kids can make it easily. And very easy for them to eat 😋

Not only for people who want low carb Sushi but a fun recipe for kids that will keep them entertained for a while 👍


Tofu Sushi
Tofu Sushi

I did not expect my kids to enjoy this much and eat well ✨

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Tofu Sushi (Healthy Guilt-Free Sushi Idea Recipe)


Difficulty: Very Easy
Time: 10min

Ingredients:
firm Tofu *won't break easily but any Tofu you like is OK
Sashimi or any Sushi toppings of your choice
soy sauce
Wasabi *if you like

Directions:
1. Drain well, wipe off excess water, and cut Tofu into bite-size pieces. If you have time, drain Tofu, wrap with paper towels, then place a heavy plate on top, and leave for 30 minutes to press out the water.
2. Slice Sashimi if it is too thick. Then put on top of Tofu.
3. Serve with soy sauce and Wasabi just like you eat Sushi!

FYI:
How to Prepare Sushi Shrimp 寿司えびの作り方
https://www.youtube.com/watch?v=5cwc1PJuaCU
Gari (QUICK Sushi Ginger Recipe) すぐできる!ガリ(生姜の甘酢漬け)の作り方
https://www.youtube.com/watch?v=JefxANRhCWY
How to Make Tamagoyaki 卵焼きの作り方
https://www.youtube.com/watch?v=r_gS2QjAmGM

↓レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/Tofu-Sushi.html
---------------------------------



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Monday, June 1, 2020

5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi) | Japanese Cooking Video Recipe

Only 5 ingredients 👍 Saltiness of Umeboshi (pickled plums) and flavor of Aojiso (Japanese perilla leaves) are simple, refreshing, yet delicious 😋 Use ground chicken to make it healthy but any meat will do!!!




Ume Shiso Chicken Gyoza Dumplings
Ume Shiso Chicken Gyoza Dumplings

How to Make Gyoza Wrappers (Gyoza Skins from Scratch Recipe):
https://youtu.be/K5buvP6xmTQ

Other Gyoza Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF

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5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers

Ingredients:
200g (7oz.) ground chicken *thigh/breast any portion is ok
100g (3.5oz.) minced onion
4 1-inch Umeboshi (pickled plums)
13 Shiso leaves (perilla leaves)
25 (3inch) Gyoza wrappers

Directions:
1. Wash Shiso leaves and drain well. Cut in half.
2. Remove seeds from Umeboshi and chop.
3. Mix ground chicken, minced onion, and chopped Umeboshi. Divide it into 25 portions.
4. Place Shiso leaf on a Gyoza wrapper. Place the filling on the Shiso leaf then roll. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil if you are NOT using a non-stick pan. Cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with ponzu sauce or dressing if you like.

I used my favorite Matsuno Ponzu Sauce to eat. Any dipping sauce is optional.
http://www.matsunoshouyu.co.jp/shopping/products/detail.php?product_id=29

レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/ume-shiso-chicken-gyoza.html
---------------------------------


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Wednesday, May 27, 2020

5 MIN Carrot Shirishiri (Local Okinawan Cuisine) | Japanese Cooking Video Recipe

Ninjin Shirishiri (Stir-fried Carrot Strips) is a local dish of Okinawa prefecture. "Shirishiri" means thin strips (julienne strips) in Okinawan dialect.


Stir-fried carrot strips are very sweet. Adding tuna makes the dish very tasty yet addictive. Cooking carrot with oil makes the process of absorbing nutrients of carrot easy.




This dish is delicious even if it is cold, thus perfect for bento side dish as well.


Ninjin Shirishiri (Stir-fried Carrot Strips)
Ninjin Shirishiri (Stir-fried Carrot Strips)

Other Okinawan Food Recipes:
Goya Chanpuru / Stir-Fried Bitter Melon
https://www.youtube.com/watch?v=ItbgoZxKDzg
Taco-Rice
https://www.youtube.com/watch?v=LetQbvQDB5I
Stir-Fried Gomoku Mozuku
https://www.youtube.com/watch?v=dv107Cvzm2s

Other 5-Minute Japanese Food Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-

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5 MIN Carrot Shiri Shiri (Local Okinawan Cuisine Recipe)


Difficulty: VERY Easy
Time: 5min
Number of servings: 4

Ingredients:
2 carrots (300g/11oz)
2 small canned Tuna total of about 160g (6oz) *Either tuna in oil or water is ok.
2 eggs
1 tbsp. Mirin (sweet Sake)
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. toasted white sesame seeds

Directions:
1. Peel and diagonally slice the carrots. Then cut into about 2-inch (5cm) long thin strips. Drain canned tuna.
2. Heat sesame oil in a frying pan and stir-fry carrot strips until tender.
3. Add drained tuna, Mirin (sweet Sake), sugar, and soy sauce. When they are mixed evenly, add eggs then mix until nicely coated and cooked.
4. Mix in toasted white sesame seeds to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/carrot-shirishiri.html
---------------------------------


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Sunday, May 3, 2020

Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters) | Japanese Cooking Video Recipe

Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can use Kombu Dashi broth for the dipping sauce 👍




Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋


You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉


Kakiage Tempura
Kakiage Tempura

I used Pink Deep Fryer by Fujihoro


Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

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Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)


Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage

Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying

Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF

レシピ(日本語)
https://cooklabo.blogspot.com/2020/05/light-and-crispy-kakiage-tempura.html
---------------------------------


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Tuesday, April 28, 2020

Teriyaki Pork Steak Rolls with Vegetables | Japanese Cooking Video Recipe

Beautiful slices, perfect for parties💖

Juicy yet Tasty with a lot of vegetables😋

Addictive side dish for rice 🍚




Perfect for Bento lunch box, even for Osechi-Ryori (New Year's Food) 🎍


Teriyaki Pork Steak Rolls with Vegetables
Teriyaki Pork Steak Rolls with Vegetables

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Teriyaki Pork Steak Rolls with Vegetables (Recipe)


Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
290g (10oz.) thinly sliced pork thigh
60g (2oz.) carrot
40g (1.5oz.) green onions
100g (3.5oz.) Enoki mushrooms
((Teriyaki Sauce))
* 2 tbsp. Sake
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
* 2 tsp. sugar
* 1 tsp. ginger juice
Katakuriko (potato starch)
cooking oil

Directions:
1. Cut carrot into thin strips. Cut green onions into half. Remove the hard ends of Enoki mushrooms.
2. Place the pork slices vertically so that each slice overlaps the adjacent one. Place the vegetables then roll. Dust with Katakuriko.
3. Heat cooking oil in a frying pan, cover, and cook on low for 7-8 minutes.
4. Mix Teriyaki Sauce then add into the pan, put on high until the sauce thickens.
5. Cut into bite-size pieces, serve on a plate, and drizzle with the sauce in the pan.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/04/teriyaki-pork-steak-rolls.html
---------------------------------


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Sunday, March 8, 2020

How to Make Chicken Nanban (Popular Japanese Recipe) | Japanese Cooking Video

Fried chicken soaked in sweet and sour Nanban sauce topped with tasty tartar egg sauce.




Originated in Kyushu island Miyazaki prefecture, it is a popular home-cooked meal nationwide nowadays.


Chicken Nanban
Chicken Nanban

Waste Oil Disposal Pads I used:
【ネクスタ】吸わせてポイ 廃油処理パッド

I think there are some other similar products.

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How to Make Chicken Nanban


Difficulty: Easy
Time: 20min
Number of servings: 4 servings

Ingredients:
2 chicken thigh or breast with no skin (about 1.2lb)
Tartar Sauce
* 2 chopped boiled eggs
* 1/8(0.8oz) chopped onion
* 3 tbsp. mayonnaise
* 1 tbsp. milk
* 1 tsp. lemon juice
* salt and pepper
* parsley flakes
Batter
* flour
* 1 egg
Nanban Sauce
* 2 tbsp. rice vinegar
* 2 tbsp. soy sauce
* 2 tbsp. sugar
deep frying oil
lettuce
tomato wedges
cucumber slices

Directions:
1. Mix Tartar sauce ingredients put in the fridge if you prefer it cold.
2. Chicken breast, make incision in the center and open it up being careful not to cut through. Season with salt and pepper and dust with flour.
3. Put 1/2 inch oil in a frying pan. Dip the chicken in beaten egg. Deep fry in oil on medium for 5 minutes. Flip the chicken over then deep fry on high for 3 minutes until crisp golden brown. Remove from the oil and drain well.
4. Clean the frying pan, place the ingredients for Nanban sauce and bring to a boil. Coat the fried chicken in the sauce.
5. Cut the chicken into bite-size pieces. Place the chicken on lettuce, garnish with tomato and cucumber, drizzle with leftover Nanban Sauce, then drizzle with tartar sauce to finish.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/Chicken-Nanban.html
---------------------------------


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Monday, November 25, 2019

How to Make Rose Gyoza Dumplings (Ebi/Shrimp/Prawn Filling Recipe) | Japanese Cooking Video Recipe

Beautiful idea to enjoy Gyoza 🌹

Perfect for parties, holiday seasons 😋




Of course fillings are of your choice 👍

Rose Gyoza Dumplings
Rose Gyoza Dumplings

Other Gyoza Dumplings Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF

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How to Make Rose Gyoza Dumplings (Ebi/Shrimp/Prawn Filling Recipe)


Difficulty: Easy
Time: 20min
Number of servings: 12 roses

Ingredients:
24 gyoza wrappers
A
* 100g (3.5oz.) chopped prawn
* 100g (3.5oz.) ground pork
* 1/4 chopped onion OR 1/4 chopped long onion
* 1 tbsp. ginger juice
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* 1/4 tsp. salt
* pepper
1/2 tbsp. cooking oil
1/2 tbsp. sesame oil
baby leaf salad
grape tomatoes
sweet chili sauce if preferred

Directions:
1. Mix A very well.
2. Attach two Gyoza wrappers with water, each overlapping 1/2" over the other. Place the filling thin in the middle of the wrappers. Fold in half horizontally to create two semicircles. Roll the dumplings from one side to the other to create a rose. Repeat with the remaining wrappers and filling. *Watch the video
3. Heat cooking oil in a frying pan. Place the rose gyoza and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 100ml water, cover and steam the gyoza on med-high until done. Uncover and cook on high until the water is gone and the bottoms of the gyoza are crisp. Sprinkle with sesame oil to give a tasty flavor.
4. Serve rose gyoza on top of baby leaf salad, garnish with grape tomatoes, and finish with sweet chili sauce if preferred.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2019/11/rose-gyoza-dumplings.html
---------------------------------


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Monday, November 4, 2019

5 MIN How to Make Chashu (Japanese Ramen Pork / Nibuta 叉焼) Recipe | Japanese Cooking Video Recipe

Juicy and Tender! Easiest Chashu / Char Siu (Japanese Ramen Pork) ever!

Easy for kids to eat 😋



We call any kind of pork slices on top of Ramen "Char Siu". Usually braised and sometimes roasted. It is confusing 😅


How to Make Chashu (Japanese Ramen Pork)
How to Make Chashu (Japanese Ramen Pork)

Other 5-MIN Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlXzlwnxb_Jo9S5MCRBSz9-

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5 MIN Char Siu (Japanese Ramen Pork / Nibuta 叉焼)


Difficulty: VERY Easy
Time: 5min
Number of servings: 2 servings

Ingredients:
300g (10.5oz.) thinly sliced pork (for Shabu-Shabu)
A
* 2 tbsp. soy sauce
* 2 tbsp. Sake
* 1 tsp. sugar
* 1 clove grated garlic
* 1 tbsp. grated ginger
1/2 long onion

Directions:
1. Season the pork with A. Slice the long onion diagonally.
2. Place the pork slices horizontally so that each slice overlaps the adjacent one.
3. Roll the pork into a chunk.
4. Place the pork chunk on 30cm (12inch) square parchment paper. Place the long onion slices on top and wrap with the parchment paper (see the video how).
5. Place it on a microwavable dish and microwave on high (700W) for 5 minutes.
6. Slice into 7mm (1/4 inch) pieces. Drizzle with the cooking liquid.

レシピ(日本語)
https://cookpad.com/recipe/288315
---------------------------------


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Saturday, July 13, 2019

Vegan Potato Korokke (Japanese Croquettes Recipe) | Japanese Cooking Video Recipe

My daughter went to Potato Digging. Last year we made some french fries so this year we decided to make very simple croquettes which we can fully enjoy the fresh potatoes 😋💖




Vegan Potato Korokke (Japanese Croquettes Recipe)

French Fries:
https://www.youtube.com/watch?v=ri4P8KMQJBI

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Vegan Potato Korokke (Croquettes Recipe)


Difficulty: Easy
Time: 30min
Number of servings: about 20~30 pieces

Ingredients:
2.6lb (1200g) potatoes
80ml soy milk
1 tsp. salt
pepper
1/2 cup flour
2/3 cup water
vegan Panko (bread crumbs)
deep frying oil

Directions:
1. Wash potatoes and boil them from water. When it comes to a boil, cook on medium for 15 minutes. Insert a bamboo skewer to check if the potatoes are done.
2. Peel while potatoes are hot and mash them with a fork.
3. Mix in soy milk, season with salt and pepper, then shape into round or oval patties.
4. Dip into flour and water mixture, coat with Panko (bread crumbs).
5. Deep fry in oil at 180C (350F) until golden brown. Eat as is or with ketchup 👍

レシピ(日本語)
https://cooklabo.blogspot.com/2019/07/Potato-Korokke.html
---------------------------------


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Friday, April 5, 2019

Sugomori Tamago (Cabbage Nested Eggs) Recipe | VR180 Cooking | Japanese Recipe Video

Cute, healthy and delicious idea for breakfast. It is a very popular dish in Japan nowadays 😋💖




Sugomori Tamago (Cabbage Nested Eggs)
Sugomori Tamago (Cabbage Nested Eggs)

FYI: Kawaii Toast Stamps I used



---------------------------------

Sugomori Tamago (Cabbage Nested Eggs)


Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients
1 cabbage leaf
bacon or sausage
1 egg
salt and pepper
cooking oil
toast optional

Directions:
1. Shred the cabbage.
2. Thinly slice bacon or decorative cut sausages.
3. Heat cooking oil in a frying pan, cook bacon or sausage and cabbage, then season with salt and pepper.
4. Shape the cabbage mixture into nest and break an egg into it.
5. Add 2 tbsp. of water around the nest, cover and cook on low until desired doneness.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Sugomori-Tamago.html
---------------------------------


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Friday, March 29, 2019

Yasai no Nikumaki (Pork Vegetable Rolls Recipe) | OCHIKERON | Create Eat Happy :)

Colorful vegetables wrapped in thin pork slices, soaked up the savory tasty broth are simple yet delicious.




Easy Fun recipe to make with kids 💖


Yasai no Nikumaki (Pork Vegetable Rolls Recipe)
Yasai no Nikumaki (Pork Vegetable Rolls Recipe)

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Yasai no Nikumaki (Pork Vegetable Rolls Recipe)


Difficulty: Easy
Time: 20min
Number of servings: 4 servings

Ingredients:
10 thin pork slices
20 potato strips
20 carrot strips
20 green beans
3 tbsp. soy sauce
3 tbsp. Mirin (sweet Sake)

*If you don't have Mirin, use 3 tsp of sugar instead to add the sweetness. To remove the smell, adding grated ginger is perfect!

Directions:
1. Place the vegetables (2 strips each) on the end of the pork close to you and start rolling. Repeat with the remaining ingredients.
2. Place the rolls in the pot, add water until cover, bring to a boil and remove the foam.
3. Add soy sauce and Mirin, cover with a drop-lid, and allow to simmer for about 15 minutes until cooked through.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/03/Yasai-no-Nikumaki.html
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Tuesday, November 6, 2018

Tonpeiyaki (QUICK Okonomiyaki) 5 MIN Recipe | Japanese Cooking Video

Tonpeiyaki is a quick style of Okonomiyaki (Japanese savory pancake), kind of Japanese pork piccata!


Tonpeiyaki (QUICK Okonomiyaki)
Tonpeiyaki (QUICK Okonomiyaki)

Tonpeiyaki is a very popular Teppanyaki in Kansai area. You can also find this dish at Izakaya restaurants in Japan.




You can add more ingredients to arrange this recipe but simple is delicious!


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Tonpeiyaki (QUICK Okonomiyaki) 5 MIN Recipe


Difficulty: VERY Easy
Time: 5 min
Number of servings: 1

Ingredients:
60g (2.1oz.) thinly sliced pork rib
2 eggs
handful of shredded cabbage
salt and pepper
1 tbsp. chopped green onions
1 tbsp. Tenkasu (Tempura scraps)
* Okonomiyaki or Tonkatsu sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)

Directions:
1. Cut pork into bite-size pieces. Cook in a frying pan, season with salt and pepper, then set aside.
2. In the same frying pan, pour in beaten eggs, when the eggs are half done, place the cabbage, cooked pork, green onions, and Tenkasu (tempura scraps if you have it makes the dish very tasty). Fold in half and cook thoroughly.
3. Cut into bite-size pieces, place them on a plate, top with Okonomiyaki sauce, mayonnaise, Katsuobushi, and Aonori to finish.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/11/Tonpeiyaki.html
---------------------------------


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