海鮮鬆軟大阪燒做法/ seafood okonomi yaki《MASAの料理ABC》

海鮮鬆軟大阪燒做法/ seafood okonomi yaki《MASAの料理ABC》


『Funwari Kaisen Okonomiyaki | Japanese Grilled Seafood Pancake』 Hi everyone, I’m MASA ah.. This time I would like to share a Japanese grilled pancake to you all it’s called Okonomiyaki Meaning of Okonomi is “what you like” which is containing a variety of ingredients & grill This time I’m going to introduce a very simple & tasty Okonomiyaki Alright ! Let’s do it ! * cake flour – 100gm (sieve ) * salt – some * Bonito flakes – some ( give a knead by hands ) Can make a fluffy texture with this Japanese yam * Japanese yam – 50gm ( process by grater ) Original recipe is used Japanese Dashi but this time I’m going to use milk can gives a extra rich flavor * milk – 100cc / # Of course can use Japanese Dashi if is not used to it with milk ~ ^^; Alright ! A batter is done ~ * cabbage – 200gm * finely diced / # Does not have to be over chopped, it will comes out a lot of water & without mouth-feel # If is cut it too big pieces, it will easily disperse while make in a shape.. * squid – 1 piece ( small ) * cut into a smaller slices * shrimp – 8~10 pieces ( small ) If you want to add more seafood ingredient, can add scallop will be good (^o^)/ if is too big (scallop), you can cut into smaller piece Alright ! Next I’m going to prepare the batter & cabbage combine together Please be careful of this step because the cabbage will easily comes out a lot of water after combine together and will dilute the batter so please remember, after mixed well all the Okonomiyaki ingredients have to pay fry immediately, OK * put half of the chopped cabbage into a small bowl * add half of the batter * add 5~6 pieces of shrimps * half portion of the squid slices Have to pay attention for the amount of seafood if is add too much of seafood, it will comes out a lot of water while heating ah.. I was too excited that’s why keep repeating which is means the batter can’t become firm, OK ~ * egg – 1 piece * mix well… / # If is over mixed will become chewy texture ! * low heat If use the gas stove, control the heat which is remain the medium-low heat & steam grill until golden brown * fill in some oil * remove excess oil with kitchen paper * pour the cabbage mixture onto the frying pan ~ ! * adjust the shape with wooden spatula Does not press on the surface, just spread approximately thickness the middle of the air will go away & could not make a fluffy texture whole it straight for the wooden spatula & spread evenly the size roughly same as big as your hand Does not have to be make it too big, otherwise difficult to flip over (°∇°;) so it’s best to make a shape slightly thicker size simmer grill for 3~4 minutes over low heat & pan fry the bottom side until golden brown * after 3 minutes… let me take a look at the bottom side first use a spatula to check whether the bottom side is golden brown almost done Nice golden brown after flip cover with lid over low heat & simmer for 3 minutes or until golden brown If you’re new to making Okonomiyaki you can try this way let’s imagine this is Okonomiyaki if you’re worry to flip may break it sliding down the Okonomiyaki on the plate first cover up with frying pan turn over the plate that’s all & see which movement is easier to flip, OK ~ * after 3 minutes… * turn the Okonomiyaki over one more time ~ (≧∀≦)/ For the first grill is 3 minutes ( over low heat ) & flip over cover with lid & simmer grill for 3 minutes after 3 minutes, remove the lid & flip over again & pan fry uncovered for 3 minutes so in total roughly take 9~11 minutes to cooked the Okonomiyaki * another 3 minutes later… * place on the cutting board * divide into 4~6 pieces You can check whether inside is cooked while cutting * drizzle Okonomiyaki sauce or Tonkotsu sauce over / # Can drizzle any amount as you want for the dressing ~ ! How to decorative with mayonnaise ? * squeeze small amount of mayonnaise over plastic wrap * wrap it up & poke a hole by toothpick * sprinkle with seaweed powder ( Aonori ) * sprinkle with Bonito flakes ( Katsuo bushi ) Alright ! A tasty looking good Okonomiyaki is done ~ ! Let’s give a try ~ It’s best to cut it first then only drizzle the seasonings, mush easier to pick it up Awesome ~ ! Itadakimasu ~ Hmm ~ ! Really tasty ! Should have a glass of beer right after tasting very fluffy for the texture & flavorful with the seafood ah.. very simple, made primarily from batter & chopped cabbage and various topping options to make a very tasty Okonomiyaki Well, let’s try it ~ !

96 thoughts on “海鮮鬆軟大阪燒做法/ seafood okonomi yaki《MASAの料理ABC》

  1. 老師~資訊欄裡面的第四點星號中,是不是可以用日式高「湯」?少打了一個字唷~
    謝謝你的分享,真的很喜歡老師的食譜!

  2. 無意間看到MASA老師的影片,馬上就訂閱追蹤啦~教得很詳細很好懂,簡單易學又好備料!超喜歡的~ヾ(●゜▽゜●)♡
    第一次挑戰大阪燒就成功!!加牛奶好好吃,使用鍋蓋翻面0失誤,大家一定要試試看!!(๑´ڡ`๑)

  3. Masa老師,如果用你說的馬鈴薯代替山藥的話,馬鈴薯要怎麼處理然後才加入麵糊裡? 是不是蒸熟蒸軟後壓碎再加入? 馬鈴薯需要的份量是不是跟山藥泥的份量一樣???

  4. 我很喜欢吃某日本餐厅的
    Buckwheat Pancake 和这种大板烧差不多,想回家自己做但研究不出来是怎样做

  5. 今天照著老師的方式,真的很好吃!!!
    但是第一個不小心失手弄太大,翻面真的變得好艱難(:3_ヽ)_後面2個就順利一點
    如果用2個鍋鏟翻,也不錯
    發現山藥的品種磨出來的泥的黏稠度不同
    下次要跟老師一樣用日本山藥再做一次(*´ `*)♪

  6. MASA老师,我昨天去日本餐馆吃了一个大阪烧,里面没有海鲜,吃到的是猪肉片,也非常的好吃,上面的猪排酱味道应该是厨师平衡过味道了,味道淡淡的,也非常好吃!我想请教一下老师,通常像这种大阪烧是来自日本的哪个地域?猪肉是要先煎熟吗还是煮熟或者其它的方法?猪排酱要怎么平衡味道?期待您的回复,非常感谢!🙏

  7. 我之前做過一個超大的 就是要翻面的時候才想起要怎麼翻😂 最後急中生智把一個超大碟子蓋在大阪燒上弄出來再倒回去煎 簡直是女漢子 笑死自己來

  8. 學到好多!!!尤其是最後美乃滋那個方法,在外國買不到專門擠美乃滋的噴頭,用保鮮膜就做到了好感動(^o^)/~明天就做起來!!!!!!!

  9. 親愛的MASA老師,我想您幫忙推薦好用的刀具品牌,切生魚片用哪種?剁骨頭用哪種?切蔬菜用哪種?可以嗎?😊

  10. Masa老師~請問可以教怎麼做日式美乃滋(不太容易買到日式的)和豬排醬嗎?

    P.S 我已跟著老師的食譜,成功做出好多樣料理了~🥘 超喜歡Masa老師的影片教學💕

  11. 特地去買了日本的煎餅醬~早上就做了"海鮮大阪燒",出乎意料的成功耶~味道很美味,滿滿的蔬菜和海鮮,營養好均衡喲!~只是,我依著老師的指示,做兩人份煎餅,比例都均衡減半,謝謝老師~^V^

  12. 大前天第一次看Masa老師的片,一看便停不了,差不多所有視頻都看了,也希望自己能挑戰成功

  13. 为什么你选一个窗户角落当背景,感觉还压抑。要是是整个厨房,看起来比较舒服。:)

  14. 真的很喜歡MASA老師做的每道料理…很讚

    另外影片中老師用的主廚刀是多長的?好奇… 教えて…

  15. 一直弄不好,原來是要加山藥才會鬆軟,謝謝MASA 老師分享😁
    找天一定要試試

    (想問老師,用生菜可以嗎?即放在柯仔煎中的菜)

  16. 原谅我无知,请问美乃滋是什么呀???
    自答:上网查了下,妈妈咪呀,原来是源自地中海的一种蛋黄和橄榄油做成的酱,西班牙也有

  17. 第一次試做成功了,好好吃~加牛奶奶味不會重,反而讓食材香味變濃厚,謝謝老師👍👍

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