Master Hiroshima Okonomiyaki Chef Making Art
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- Опубликовано: 6 сен 2024
- Sorry for the long video. I just wanted to capture the magic at work.
As some people have requested, here are some pictures of the final product:
bit.ly/1by7lMW
bit.ly/12oq9aP
bit.ly/15bdDgS
It was as delicious as it looks. Simply amazing :)
For those who are wondering what the ingredients are as he's making it.
*1.* The batter being swirled out into a circle. For the minimum amount to make...1/3rd cup flour, 1 egg, 1/4 cup water. After mixing it, set it in the fridge for 1 hour.
*2.* Bonito powder being sprinkled on top of the batter. Dashi powder is jack fin tuna, dried and powderized. You can skip this if you can't find it. If you can find it, katsuobushi or bonito flakes also works instead. If you use katsuobushi try not to get weirded out at the way they wiggle from the heat once you put them on.
*3.* The vegetables he's placing on each one, shredded cabbage.
*4.* Second bit of veggies, bean spouts, you can use mungbean sprouts or soybean sprouts.
*5.* Third bit of veggies, the green stuff, nira or leek in English. You can use negi or green onions in English instead if you can't find leeks.
*6.* More bonito powder
*7.* I'm unsure what those 3 cans of powder he sprinkles after that are. I can't see it that well and it could be anything.
*8.* Not sure what that is, might be fish.
*9.* Thinly sliced pork strips. Low sodium bacon is a suitable substitute. You can also use thinly sliced beef, or omit this entirely if you're vegan/vegetarian. Likewise omit the bonito and use egg substitute above if you're vegan/vegetarian.
*10.* Some more batter.
*11.* Not sure what that is, may have been katsuobushi or agedama or tenkasu
*12.* Shrimp and nagaimo (Japanese long potato)
*13.* Yakisoba
*14.* May have been okonomisauce (2 parts Worcestershire sauce, 1 part ketchup) or yakisoba sauce (look up the recipe for that elsewhere if you want), or just worcestershire sauce.
*15.* Once again, no idea what that stuff in the small can is, might be just salt, but I've never used salt or seen it used, on my okonomiyaki. Heck, it might be MSG. See my note below about MSG.
*16.* Looks like possibly takoyaki.
*17.* I'm sure fried eggs need no explaining :)
*18.* Okonomi sauce, the recipe for which I gave above on item 14.
*19.* nori ao, aka nori flakes aka seeweed flakes.
*21.* Could be cheese, might also be mochi mochi
*20.* I can't see that stuff well enough to make it out. Make up your own veggies if you want, afterall, the "okonomi" in "okonomiyaki" means "as you like it"
If all of this is too daunting for you, try looking up a recipe for kansai or osaka style okonomiyaki. It's a lot simpler to make and is far more common in Japan. This video is about Hiroshima style okonomiyaki which is somewhat rare outside of Hiroshima.
About MSG... Contrary to popular belief in the west, MSG has never actually been shown to be harmful except in flawed, discredited studies. Also contrary to popular belief, MSG is not an artificial chemical. It's actually an extract derived from kelp. MonoSodium refers to a single sodium atom, and then glutamate is actually what your brain uses for fuel. The sodium would be filtered by the kidneys, and the glutamate used by the brain. So if anything, MSG is harmless at worst and helps the brain at best. Unfortunately, the mechanism through which some people get migraines after eating MSG is not well understood. I'm one such person and it was hell growing up in Japan. Thankfully the migraine reaction went away by my teens. I still get it sometimes but the migraines are a lot less severe and usually go mostly unnoticed when I do get them.
Thanks for this Jenny, I felt really ticked off watching this with NO explanation of what was being used by the chef as he was doing it. The video was of very poor quality to boot, but my curiosity made me suffer through it lol. Maybe Cuong can make the video again, saying what is in each step, and editing out the crap before uploading again, that would be helpful.
I made a mistake, not jack fin tuna, skip jack tuna... sorry about that!
Jenny Tokumei thank you for this, I have a feeling it was squid he added.....
FlyingDumpling
Octopus (tako) is more probable than squid (ika), from a statistical point of view, but you may be right.
Thanks for the advice, made it the first time and it was undercooked inside. They make it seem so easy XD
I have watched this video over 20 times. I hope I can go there someday and meet the master chef. Thank you for the video,. I was station in Japan from 1963 to 1966. I still love the country of Japan. Thank you so much.
Well, look at this one now, much better! ruclips.net/video/CI7XNdXVQ28/видео.html
Final: The chef said no. The customer asks even if they offered pay about $100. He's says no, because it's too bothersome for him. He tells the customer there are food tours and cooking school for foreigners. The conversation between the chef and customer wanes down. Close to finish of the okomiyaki cooking process, the chef discards one of the eggs. He said the egg had blood in it.
Cuong Nguyen, thanks for posting this!
Part 5: At around 6:19, the chef mentions that he's glad he was there to meet such interesting customers. The customers asks if they came back at the same time (on another day) could he teach them how to make okonomiyaki.
I never get tired of this video. I was stationed in Japan and loved the country so much. Maybe that is the reason. Bonito, bonito. lol
I've seen several videos made on Okonomiyaki but it's always interesting to see each chef put their spin on it!! In watching these videos I noticed that the Hiroshima Okonomiyaki is about building layers of good ingredients were as the Osaka Okonomiyaki is just about making a delicious 😋 pancake with some Phenomenal 🔥 ingredients!! Either way I don't think I would be disappointed if I ate both!! This guy was incredible in my book 📚!! Awesome 💯 Video and Thanks for Sharing 💜🤍💟🤍💜
This is my dream - to go to Hiroshima for okonimiyaki!
Thanks
Gotta love that he knew that egg @ 15:15 was bad, and threw it in the trash. much respect. would love to eat at that place for sure. many westerners tho.
looks good....wondering why he threw away the other egg...
watching this man cook those delicious okonomiyaki means the world to me!!
Would love to just travel around the country trying all the foods.
Looks delicious.
I love this video. I come back every couple months and watch it. I give out a melancholy sigh. Wish I wasn't stuck on the continent I'm on. I live in the wrong country.
I made these for the first time last night for my daughter and me, took me a while to get the bonito flakes..kewpie mayo and okonomiyaki sauce off the internet but it was all well worth the wait. So filling and absolutely delicious.
Part 2: The chef's conversation goes back to the speed of light conversation. At 2:19 the customer mentions katsuobushi (bonito flakes), and amusing back-and-forth ensue on the English word for katsuo; bonita vs bonito. One on the customers exaplains that bonita means pretty woman. The chef wants to know the origin of the bonita, to which the customers replies it's Portuguese or Spanish origin.
Bonita (español), かわいい(japonés).
No problem! I didn't realize the video would be so popular :) Thank you for translating!
1:40 AM, I'm slobbering over my desk while my stomach growls... I need to sleep this through fml.
3.45 i have food and will make some in a min ! haha :D
no matter how much I lick my laptop screen, I still cant taste it :(
the tall shaker with the pale brown powder was bonito (dried tuna flakes) powder, the shorter ones I think were salt, pepper aaaand the green stuff was aonori (seaweed powder) :D
The way he flipped them is cool .
Hiroshima style is my favorite okonomiyaki, in fact i think Hiroshima and the surrounding areas has some of the best food ive eaten. Nothing beats Kyoto style Ramen though, i could eat that for days
I was searching an okonomiyaki recipe, and I found this. This was the place where I ate okonomiyaki for the first time and this was they man who cooked it for us!
It's great to have this memory in a video, even when it's not our video ^_^.
Really delicious!!
These portions are nuts
The chef started off talking about space - the Big Bag Theory, and how hard it was for him to fathom the size of the universe, etc. with the email customer to the left of the screen. Someone (I think a customer with the party filming) mentions at 1:57 that the chef is being filmed for the entire cooking process...
amazing Chef! REALLY TALENTED AND great! thanks for sharing this entertaining show!
The name of this store is probably Shin-chan '新ちゃん'
In The Okonomi Mura「お好み村」 in Hiroshima
Thanks!
Spectacular!!!! This is the kind of restaurant I'm looking for. I donnot want fancy ones. -Loves the food and the warm atmosphere
Going to Japan first week of february
could you please recommend me some places to eat. Osaka, Kyoto; Kobe, Hirosima, Tokyo, Nara
+LilianayRaul There's a cheap but really delicious okonomiyaki place in Gion, Kyoto, just by the river, called Issen Youshoku. They basically have one dish, but it's great. Pic from last April here: flic.kr/p/rDrkkm
Take me with you!!!
Take me with you!
Part 4: The chef wanted to know the English word for ajinomoto, to which the customer said it was the same. (Actually, it's not; ajinomoto is MSG) The customer reminds the chef about kimchi...
This is out of the world delsh.
Holy. Hes so generous with the meat. Even when I cook at home. I put like 2 slices of meat. Lol.
KT breathe That's because you're a bum. Don't be a fuckin' bum!
関西人ですが めっちゃ旨そう (^q^)
広島焼き(...と言うと広島の人は怒るみたいですが...)は 広島市内のお好み村で食べましたが ホントに美味しかったです^^
このお店な気がします
Glad we have 4k now
I think the powders he used are black peper, salt and bonito powder (made of dried fish)
me encanta esta comida es muy saludable
熟練の技ですね！大将の人柄が好印象で、是非、行ってみたい店です。
I need to go to Japan.....
Im sure the long wait was worth it. That looks absolutely delicious.
Part 3: The conversation segues to linda, and how linda is different from bonita. The female customer off to the left wonders it bonita and linda were figured in fashion term (sparkly skirts, etc.)... someone realizes that she was thinking about Lolita fashion.
Lol @ the Bonito vs. Bonita convo
I got lost in all those ingredients but OMG it ends up looking absolutely wonderful..
absolutely masterful cooking.
+Nick Moore I love to watch him cook. I would love to go there someday and eat. It looks so good. Thank you.
Wow! Master is very kakkui!!! Hehehe, nice job, looking so delicious 😋😁
You have to be skilled to make Hiroshima style okonomiyaki. And Otafuku source is a key.
Deveria ter o nome dos ingredientes usados, em cada processo dos pratos.😐
Have you any idea how painful it is to have watched that for 20 min and then NOT be able to eat it?
God, he has control over the food. Love how it looks so big and shapeless for a while, then gradually becomes more and more round and lovely!
great video.....nice food u got there
Master Flirt is more like it! 👍
I think it is more easier when i watch it than when i practice and make it
Rotate 90 degrees for horizontal recording.
Love the video, time well spent for watching such a pro. :)
Me encanta escucharlos hablando japonés.
I don't know what they're talking about,but "bonito" or "bonita" means beautiful in portuguese,from brazil 😄
The master speaking about how the Universe started and how the big bang happened
I tell ya, you cannot rush perfection.
Buenas tardes disculpen yo no hablo japonés me podrían decir los ingredientes que lleva esa receta algunos los distingo pero los condimentos no los distingo gracias soy de Colombia barranquilla un abrazo
Wonderful video!!! I MUST know what those four things are the chef puts on the grill around 11 minutes... clams? oysters? testicles? what?
And just when you think it's finished, another layer... and another one... and another one... and another one...
I want to know about all the different seasonings he puts on them besides the "bonito" flake that they seem amused by!
"¿Bonito Bonita?" かわいい！かっこいい！
Can tell he never paid attention to the cabbage preparation as a kid and instead cooks it on top the dough.. 😆 🤣
very nice work, must have been very tasty
Very good in cooking and they serves with a smiles''' cool
I counted, i heard "bonita" 9 million times.
Great Okonomiyaki! Two days ago I returned from Kobe where I tried this food too, but a bit different )) Czn you tell me the name of this restaurant and may be location? Thank you!
It's possible that it was a bad egg, if you look at it carefully when he cracked it open, something came out of it. Just my guess
Good
this looks SO good
That is a big meal.
Are they trying to speak Portuguese language? It’s so funny 😂 😂😂😂😂 I loved that...👏👏👏👏❤️❤️❤️❤️❤️
That's SPANISH.
Really spectacular.
😘😘😘
That looks amazing!
Anyone see this being made in Canada anywhere? Vancouver maybe?
Looks good
i think they are bonito flakes if im not mistaken?
Its the other way around. That's why sodas in Japan are like 300 en
thanks I was there in May twice
I would like anyone out there to tell me what it was that he made on that Grill all them different layers with bacon eggs cheese can you tell me what that was and I reply back thank you it looks and tastes great I bet
Я бы сдохла от голода, пока дождалась еду от этого повара. Он по ходу языком больше молотит чем готовит ,себя преподносит ,а не жрачку.
Impossible to watch with the camera moving so much!
what is the brown powder that puts the beginning of the dough
Why so much cabbage?
How the hell do you eat that with chop sticks??
Usually we're given these mini version of those metal spatulas the chef were using to cut the okonomiyaki first. :D
Dunno much abt japanese but it seems like the conversation went from our friend mixing the pronunciation of bonito flakes with the word "bonita" which i think means beautiful in spanish... to "linda" a similar word in portuguese (or spanish...not sure either)...
STILL, I WANT TO TRY THIS DISH SO BADLY THAT IT HURTS...
Is this a complete meal, a snack or a kind of breakfast? That looks huge!
its supposed to be a meal
I wonder if we have that in the US cause it looks GOOD WHAT DO THEY CALL IT IN JAPAN... CAUSE IT LOOKS DELICIOUS
It's called Okonomiyaki.
huh I wonder if there are places in USA where they have that... cause it sure looks GOOD
Huber Hacker nyc,LA,San franchisco
What is the green thing
I really wonder how much one costs...
Hey, great video!! Would you be kind enough to tell where exactly this restaurant is? I'd really like to go and visit. Thanks for the upload
Can anyone tell me what kind of powders did he add on the noodles???
patience with food in action
very cool
Does anyone know if the green onion type stuff he used on this is milder than a smaller green onion? Sure seems like a lot of it!
It is a bigger variety of scallion that is milder in flavor and more... watery. It's more like an onion flavored leek.
Thanks!
Fantastic vid! Makes me want to go back there just to go to this place.
At about 3:20 he's spreading some kind of wet white-ish stuff on top just before the bacon and asking the customers if they mind it or not. Do you know what that stuff is?
Excellent video :)
Amazing !!
I heard he said "Ukyo" several times.
TENGWEI WENG RANMA 1/2
he just threw an egg away WHYYYY
once you see the option of cheese the desperation of having it was great.
He is making okonomiyakis talking about the origin of Cosmos ”Big bang" or the speed of light. XD His former occupation might be a space physics. XD XD
maybe "Tororo-Konbu"(Tangle flakes)
You have to wait for 20 minutes in order to taste this dish