Binging with Babish: Okonomiyaki from Sweetness & Lightning

Binging with Babish: Okonomiyaki from Sweetness & Lightning

Hey what’s up guys, welcome back to
Binging With Babish, where this week thanks to a sponsorship from Crunchyroll,
we are taking a look at the okonomiyaki from Sweetness and Lightening a dish
whose name literally translates to as you like, so you can really put pretty
much whatever you want there. But we’re gonna take a look at the more
traditional fillings that you might find in this Japanese Street food. We’re going
to start with the okonomiyaki sauce, a very simple sauce that starts with a tablespoon of white sugar
2 tablespoons of oyster sauce 4 tablespoons of ketchup and 3 and 1/2
tablespoons of worcestershire sauce I know it said it wrong I’m just trying to
trigger you. We’re gonna whisk everything together using an appropriately cute
little whisk and pour it into a squeeze bottle for easier distribution down the
line. Now ideally we want to score some actual Japanese Mayo for this recipe but
we can make a close approximation at home using 1 cup of plain old mayo
combined with 1 tablespoon of rice wine vinegar and a tablespoon of sugar.
Viscosity is key here we want a consistency a little bit runny or just
slightly than regular mayo you can see mine is a little bit too thin I’m gonna
pay for that later on. And now for the non batter elements of our pancake. We’re going to roughly chop some pickled red ginger, a few scallions, and a whole half
a head of cabbage. To do that we’re gonna start by cutting the half in half, cut out
the core, and slice into thin ribbons. Then cut those ribbons into bite-size
pieces by cutting crosswise until you can imagine them fitting in your mouth.
Make sure everything’s chopped down to size and now it’s time to start making
batter. Now you can buy packaged okonomiyaki flour, but well it seems to
be generally frowned upon by okonomiyaki enthusiasts, so if you want to be legit
combine 1 cup of cake flour with a teaspoon and a half of baking powder.
You’ll see that I’m making some dashi broth we’ll use that in a minute. First
we’ve got to whisk together our dry ingredients and then it’s time to
wrangle one of the strangest vegetables we’ve ever had on Binging With Babish,
the Japanese Mountain yam which when grated turns into ectoplasmic goo. This
apparently not only helps bind the pancakes together but contributes to its
signature flavor. If you can’t find one of these just use 1/2 a cup of milk
with an extra teaspoon of baking powder. We’re adding the 1 cup of dashi broth to
the dry ingredients along with the yam, and whisking to combine but just barely.
Just like any pancake we don’t want to over whisk we want to prevent gluten
development and allow the dry ingredients to fully hydrate in the
fridge for 30 minutes. Then we were going to crack and lightly beat together four
large eggs and add that to our fresh out the fridge batter
yam mixture. Gently whisk the whole thing together until homogenous and then
it’s time to add our desired fillings which can vary wildly but we’re gonna go
for a sort of traditional red pickled ginger, tenkasu or fried tempura scraps,
maybe two scallions worth of our chopped scallions, save the rest for garnish and
of course our cabbage which we’re going to add maybe about half of to start. Get
it nice and mixed in there make sure it’s all evenly coated and add the
remaining cabbage. We’re looking for a ratio of cabbage to batter that looks
sort of like coleslaw. That’s right about where we want it, this is more of a
pancakey cabbage then a cabbagey pancake. And now finally it’s time to
cook. In a large non-stick pan heat two or three tablespoons of vegetable oil
over medium flame until shimmering and then dump in about half of our cabbage
the pancake batter. Use some rubber spatulas to coax it into the proper
shape. You want this thing about an inch and half thick and maybe eight
inches around. Then it’s time to layer the top with thin slices of pork belly.
If you can’t find this you can use bacon. It’s not as authentic, but are you gonna
tell me that bacon on this thing is gonna taste bad? No. Unless you’re a liar.
After covering and cooking over medium-low heat for about five minutes
it’s time to flip. You’re probably gonna want to use the two spatulas to do this,
but if you got a big old badass one like this you just might be able to… huh oh,
that’s a relief. We’re gonna cover this guy up and let him
cook for another five minutes or until the bacon, er…not bacon pork belly is
nice and crisp. Give it a little visual inspection and flip it out onto a
waiting plate, and now it’s time to sauce and garnish. We’re gonna start with the
okonomiyaki sauce. Brush a nice generous layer on top, you can’t really have too much of this stuff, and then stripe it
with our Japanese mayonnaise, and as you can see like I mentioned before I made
mine too thin. You want the stripes to still hold their shape as you zigzag
across and use a wooden skewer to make the decorative pattern on top. Since this
one’s a little screwed up why don’t we top this with the traditional
accoutrements starting with some bonito flake which is really cool you can see
it waving around there from the heat. A gentle sprinkling of aonori which
is a seaweed powder and our sliced scallions and there you have a pretty
standard okonomiyaki. I’m really curious to try this thing because it’s been
filling my kitchen with crazy smells for the past couple hours and I got to say
really really good. I’m not a huge bonito flake fan but this thing is savory, saucy,
crunchy, and a worthy member of the clean plate club, but this time why don’t we try
making one just like they did in the show. Let’s start with our okonomiyaki sauce, and let’s give our store-bought Japanese Mayo a shot as you can see it’s not as thin this is the
consistency for you’re going for if you’re making it at home dry Gardel and
look at that how pretty and not to be a wimp about bonito flakes but I think I’m
gonna like this version a lot better and what do you know I was right these
things are great they’re easy to make tasty filling they’d be most welcome at
your next dinner party hangover breakfast or I don’t know baby
gender-reveal barbecue hey guys I just want to say thanks to
crunchyroll for sponsoring this episode if you haven’t already go to slash babish for a 30-day free trial unlimited anime
professionally subtitled and available on all your favorite devices if there’s
one art form i can think of that truly loves food its anime so give it a shot
and let me know in the comments what you’d like to see next from your
favorite show

100 thoughts on “Binging with Babish: Okonomiyaki from Sweetness & Lightning

  1. Ok but at like 3:15 the music totally used Minecraft cow noises and no-one can tell me other wise.

    Also, tiny whisks first appearance!

  2. 😱….that yam looks 🤢🤢🤢🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮.. wtf is wrong with people eating this . 😢

  3. Hey gang. Careful with that Japanese yam. They are tasty, but some folks are allergic to them

    The Japanese Kewpie mayo makes a huge difference. It’s awesome

    I hope you enjoy it.

  4. It’s so funny that he said baby gender reveal bbq because I went to one earlier today, and this is definitely what was missing from that meal 😂

  5. Man, you kids don't know how good you've got it. Back in my day, we had to hear about okonomiyaki from bootleg VHS tapes of Ranma 1/2.

  6. Baby gut reveal party from recreating everything you make … you have both ruined and enriched my life in opposing force and I thank you for it.

  7. Sanji from One Piece once made rows, upon rows of dinners from scraps that weren't used by the Marine Chefs in the G 8 arc. Maybe you could recreate his dishes.

  8. I don't know if you've done it before, but I'd Like to see you make some food from the Food Wars anime. Especially the Gotcha Pork Roast

  9. Can you make Sebastian's Chocolate Curry Buns from Black Butler? Or maybe the Butterscotch-Cinnamon Pie from Undertale?

  10. Weebo weebo chef

    Btw I miss a show called there's ain't no such thing as halfway cooks. Can you sth similar once? Thx

  11. Adding a bit of miso paste to mayonnaise also gives regular mayo that Japanese mayonnaise quality. I don't know how it works? it just does, try it

  12. You used the wrong type of pickled ginger, its supposed to be the red match stick cut kind not the pink flakes kind. Its called Beni shoga, its saltier than the one you used which looked like Gari Shoga which is sweeter. Big difference In taste imo if you use the right kind of pickled ginger imo. Anyway great video!

  13. If anyone is on the fence about the japanese mayo – just buy it. I swear to god it kicks american mayo's ass up and down the street (it has MSG in it, that's why)

    It's cheap and easily had on Amazon for about the same price as the basic american stuff in the grocery store.

    Also, the kewpie mayo lasts literally forever and comes in an amazingly precise squeeze bottle. I don't even bother buying american Mayo anymore.

    You ain't NEVER had a grilled cheese until you've coated the outside of the bread in japanese mayo.

    I'm surprised Babby doesn't like the bonito, it's kinda like beef jerky meets smoked salmon.

  14. There was a street vendor in Okinawa who sold some similar ones to that near the base I was stationed at in the Marines. Tasty but we referred to them as ass blasters. Anyone wanting to win a fart war in the barracks for volume, duration and fragrance would have to go out and scarf one of those down. There was another small roll up door shop right outside the main gate that sold fried rice dishes and yakisoba. I loved the shrimp yakisoba there but have never found an equivalent in the states or even anywhere in mainland Japan the few times I've been there for business as a civilian.

  15. You should do coffee jelly and some other sweets from "the disastrous life of saiki k" the main character has a sweet tooth.

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