Okonomiyaki Is The Ultimate Japanese Bar Snack

[@mereth13]

I really appreciate her explaining why she makes specific choices, as well as supplying substitutions!

[@PH-wc8ll]

really appreciate that

[@gr3vis]

its a Japanese formality

[@tiacho2893]

I don't keep bonito at home. But when I order okonomiyaki I love when the bonito "dances" when it comes to you.

[@MartinNunez-hc3gx]

You should keep bonito at home! It keeps forever

[@Koolkid4CHRIST]

Also Elena Yamamoto is one of my fave Japanese chefs that Munchies features she's so chill.

[@sourcedecay]

I've been making this for years (and have had it in Osaka). Household favorite. I use baking powder rather than yamaimo, do 1 cup of very strongly flavored dashi and 4 eggs, and usually fill it with finely chopped bacon and shrimp. I smother it in negi too because I'm an onion maniac. Using chips instead of tenkasu is brilliant. Asian markets are few and far between in Oregon and I've never been able to find it. I'll try it next time.

[@fattmatt200]

Is the baking powder just to get it to rise abit? Where I live in the uk, I would not be able to find Japanese fresh vegetables

[@aigoochamnaa]

How much baking powder do you use, may I ask? For example, Elena used 1/3 cup of the starch. How much would you use to sub for baking powder?

[@sourcedecay]

@@aigoochamnaa I use only about 1tsp baking powder for 2c flour, 4 eggs, 1c dashi. Those are rough measurements, but close enough. I just kinda eyeball the consistency.

[@beeman2075]

@@fattmatt200 I use self-raising flour to make mine rise a little. A teaspoon of baking powder added to 1 cup plain flour has the same effect. And you can really use whatever vegetable fillings you like, that's the beauty of Okonomiyaki, kind of like a Japanese pancake version of bubble-n-squeak. I use store-made coleslaw in mine - 1 cup of self-raising flour, 2 cups of coleslaw, 2 eggs, 1 cup of water, a handful of chopped Nori seaweed sheet (from the supermarket), and another handful of dried shallots. Lightly spread mayonnaise and your choice of Asian sauce (Oyster or Hoisin work well) on top. That will make about two large Okonomiyaki pancakes or eight small ones. Absolutely delicious, and very easy to make.

[@crispychaos6768]

First time I made it I used kettle chips because I couldn’t find tenkasu.

[@juicejune-r9m]

She is absolutely lovely! and I was literally thinking about okonomiyaki last week - this is perfect!!

[@matthewmace3566]

i am 61. been cooking a while. you are the first chef i have ever seen chop the green end of an onion first before the white end. thank you.

[@meloncrimes]

a tip for anyone like me who can't find nagaimo in their country: i found that if you grate a potato on a fine grater, add some water (not too much so you would have to drain it, but just enough that it kind of incorporates itself with the potato when you cook it?) and then cook it on the stove, it gets like thick and smooth and kinda slimy because of the starch and binds it together pretty well!

[@kiefercampney]

Spent two weeks in Japan in February, one week entirely in Osaka. Definitely my favorite dish we had there but never had the courage to try making it myself. So this is super helpful!!

[@ALAPINO]

She's great. More of her and her brother, please.

[@catherinenguyen5612]

One of my favorite munchies chefs!! Amazing at explaining and super chill :) please keep her coming back

[@crispychaos6768]

I made this a month ago and it’s delicious! Even thought most of it is made of cabbage.

[@alexisc6136]

She is a terrific host, informative and truly delightful to listen to!! Please ask her to do a ton more episodes for you and ask her to be the voice on my Google Maps

[@Rijnswaand]

You can definitely turn right here. Or not. Whatever floats your boat. We’ll find another way if you miss an intersection don’t worry.

[@NavyGod777]

5:32 the okonmiyaki is horribly burnt. extra delicious... right

[@marto7446]

As she mentioned, it’s as you like it, so could have been the you she was referring to wasn’t actually you, but a different you.

[@blamevy]

always love elena’s recipe videos! so excited to see her on here again!

[@collinarmstrong4210]

YAS! More Elena!

[@Passionforfoodrecipes]

Those look flat out awesome, this will definitely have my guests *flipping* out!

[@TheBausOfAll]

She is so charming! And that dish looks fantastic - definetely going to try it out right away.

[@roshif-tv9xd]

If u cant find kewpie and u don't want to wait for it to be shipped to u, u can add a little dashi (instant) and a lil seasoned rice wine vinegar. Its very close and definitely passable.

[@WildThyme69]

I NEED more Elena!!! And as long as I'm making demands, more Isaac Toups, too!

[@kenzeyiler804]

I love when she's on this show she reminds me of one my freinds plus everything she makes looks flame

[@WildThyme69]

How does this only have 130k views? Elena is the best!

[@jizzledfreq]

@5:32 Extra crispy? Madame... I believe the word you’re looking for is BURNT!

[@WildThyme69]

I LOVE HER!! I'm a simple person, I see Elena, I click.

[@Nomindnotrouble]

YAY! More Elena!

[@baconnpotato732]

Joey will be very delighting seeing this

[@anujraymajhi812]

Really like to see that drunk half Japanese guy 😂

[@benjaminholme2293]

Such a cutie!! Love how she made the unusual ingredients approachable by casually explaining them and suggesting substitutions.

[@richardmollberg3096]

I thought ”ok pancakes” but no, I was wrong.

[@dawnlugrain6316]

Whst if you don't have dashi? What can you use instead and get the same effect.

[@kgodmode177]

5:25 me absolutely gone at 4 am making pancakes

[@tricia5246]

Very charming and easy to follow ♥️

[@vishnu2407]

What a great cook and teacher! Love how she suggests substitutes and why they are used

[@pinoyriot15]

Holy Crap! Potato Chips!?!?! Why didn't I think of that!!! I always have trouble finding Tenkasu outside of Japanese Grocery stores.

[@stellapoulton9689]

I love this girls whole vibe

[@christianschloth8656]

You supposed to burn the bottom?

[@ariellumeer8458]

Okay! no shade the young woman was lovely, but that bottom was burnt up

[@oAPXo]

I'm surprised she didn't use that spatula type of item they use to eat it with. That looks so good. Also wondered how japanese mayo tastes? I love mayo but hate like miracle whip and that type.

[@Shawnmendasfan]

I love her vibe

[@BlindAlex117]

A special okonomiyaki for a going-away dinner, that's a Gokonomiyaki

[@khunopie9159]

This puts the NOM in OkoNOMiyaki

[@meepo262]

This made me so hungry oh my lawd

[@Gayoungsmom]

I love her! More of her and her bubbly personality.

[@yummy-japanesestreetfood-6501]

i like okonomiyaki!!

[@jamaze5642]

She puts out really good vibes. She's like a breath of fresh air. ❤️

[@AlbertoMontesSoto]

Ele-chan, I hope your future endeavors go better, covid has been very bad for businesses in general

[@jun4839]

I want to make this now

[@clubyokai4124]

love this!

[@juntao95]

Love her hair haha so cute

[@CHIKINWING]

The way she says "i love this" about the white gooey jizz lol

[@liptondistco7267]

Leggo my okonomiyaki!

[@msain427]

Swallows are my favorite bird

[@killepik]

more elena content! :)

[@94sweetmochi]

Can you replace the potato thingy with yuca literaly same texture grated or maybe ñame? I think ñame would be best its softer when cooked the yuca can become a tad thick or stiff

[@atsukorichards1675]

You can do without Yama-imo.

[@atsukorichards1675]

You can do without Yama-imo.

[@blackflagqwerty]

OMFNG Kewpie Mayo! FFFFFFF Yessssss!

[@ZOCCOK]

Japanese Bar Snack: We create absolute masterpieces as Bar Food Everywhere else: *NUTS*

[@codez6636]

I love positive people, nice job. I have never had okonomiyaki, maybe someone knows where i can find it in Frankfurt am Main? cheers

[@theexplorerJP]

u can cook it by following this video receipt

[@codez6636]

@@theexplorerJP Krankfurt?

[@Humanwall123]

I see Elena, I click

[@AntonioManaligod]

She runs munchies now

[@steveandyoung]

Reminds me of many snacks I had when I was in high school.

[@trE3E3]

Always remember to add oil to the pain. I tried this without oil by accident... it was horrifying.

[@Qeisama]

Okay Okonomiyaki for lunch then!

[@AnyoneSeenMikeHunt]

In Japan can this be ordered with Minke Whale meat?

[@ianz28]

One thing I didn’t like about okinamiyaki and tako yaki in Japan is that it was always left a bit undercooked. I’m sure if I spoke more Japanese I could have requested well done, or crispy. Edit: she cooked it better than anyplace I had it in Japan. And I went to some places that were supposed to be famous for it.

[@atsukorichards1675]

Yes, I agree. It is just how they do it, but I prefer mine well done. (You can always say, Yoku yaite-kudasai (よく焼いて下さい Well done, please). )

[@nootherlikemyownskin3818]

Pokemon Season 1 Episode 2 10 minutes In Professor Oak's Pizza "Anchovies, Spinach, and Pineapple" Can you make your Japanese Pizza? When you're able to.

[@jacobelrom7184]

does anyone know what knife she has?

[@jeeecyang]

She is adorable as hell idk

[@kgodmode177]

That haircut is giving me some serious Blade Runner vibes

[@HarryScTam]

She’s adorable

[@gab.lab.martins]

Every single time it amazes me that *no one* cooking okonomiyaki references bubble & squeak.

[@elleh2338]

Nice. I wouldn’t say Okonomiyaki is a bar snack tho. to me (as a native japanese) it’s more a meal.

[@atsukorichards1675]

Yes, it has vegetables and protein. And お好み焼き is more popular as a street-food or festival food than a bar food. (And we don't use Gari ガリ but Beni-shouga 紅生姜! )

[@NinjaNuggets21]

She mentioned a substitute for nagaimo. Milk whisked together with Baking soda. 2:3 ratio would be enough.

[@atsukorichards1675]

Yama-imo is not a must ingredient.

[@David-si5fu]

Now all I need is a Suntory highball

[@dirkbartholomeusz3227]

Mmm Osaka style Okonomiyaki 💯

[@atk_ogre2185]

I'm having the vibe she is flirting with someone off camera. She is being playful, charming and smiling a lot and looks often to her right angle off camera.

[@swintsdeco6109]

Japanese dishes are the best seriously

[@chansaicommerce1721]

COOL !!!!

[@johndough8219]

Elena!

[@collinleeAMV]

If the stuff isn't binding well, add a couple tablespoons of flour!

[@thegoldrobber]

This chef is a natural on camera.

[@MJorgy5]

Guess I've been dipping potato chips into salsa.

[@chrisdooley6468]

That Mayo is a must. It makes egg sandos amazing!

[@grafforbust]

I fucking love her so much.

[@Vu.c]

Happy kitchen kekeke

[@mewekachichi]

what kinda knife is that. i needs it

[@tiacho2893]

The knife is called a nakiri. I have an inexpensive one but keep it razor sharp. You really don't need to spend a lot on your first one. Just maintain it. But the basic and easier to find santoku will work. Or even the standard plastic handled NSF Victorinox that I use at work.

[@RonsarLo]

I think it's a kamagata usuba. A single bevel vegetable knife. Korin.com should have some examples. Prepare for sticker shock ☺️

[@tiacho2893]

@@RonsarLo That is very possible and more likely the case. The usuba is one of the knife styles I never saw the benefit of buying (like a deba or honesuki). PS If you are ever visiting NYC and have time, sign up for Korin's knife sharpening class. It is very helpful and the instructor is the in house sharpener. He was very knowledgeable and patient. I live near Toronto and am slowly replacing starter knives at Tosho (one at a time as they wear out or I gift them to younger cousins moving out). The most annoying thing with me is being handed an expensive knife that barely cuts tofu. And I find handedness in a knife bevel only applies to someone that is already competent. My yanagiba is my only knife where I would really miss it and I never could get good at daikon ribbons.

[@mewekachichi]

@@RonsarLo cheers! have always loved the "scoopability" of a nakiri or chinese cleaver but always find myself needing a longer blade and/or a narrow tip. can't always have em all aye. unless...

[@MRIODICE]

i've been making this at home during quarantine but ill def follow ur recipe! i just wing shit

[@cilliandervan5361]

What’s the yams?

[@ahhin2068]

This is the hardest toughest Okonomiyaki I have ever seen in my life -.-

[@jamesb.6576]

I like Elena, but definitely - the batter mix seems a little too thick and the underside of the okonomiyaki is waay overcooked. Looks tough!

[@andrewlazar4804]

@@jamesb.6576 That black part is cheese, not the batter itself. Burt cheddar is definitely a taste you either love or hate

[@colbyduncan5174]

I need that knife.

[@jeffreyscholten.]

This is a cool video! Great job. (The background noise in the kitchen is a little bit annoying)

[@microsoftpainenthusiast8096]

As a mean beatch, I was very sceptical at the beginning, but now I am in love with Elena.

[@cfjelde]

I was wondering why it was undulating. Bonito flakes, huh?

[@theexplorerJP]

yes it is

[@Abell_lledA]

One doesn’t experience self-transcendence, the illusion of self only dissipates...Non-Duality✌️

[@chansaicommerce1721]

GREAT

[@Koolkid4CHRIST]

C'mon Bayang!

[@mistert7690]

1:41 😏

[@atsukorichards1675]

Good introduction. But please use Beni-shouga not Gari. They are totally different.

[@FingeringThings]

It’s like a deconstructed Takoyaki

[@5AMRamen]

I prefer Hiroshima style (noodles inside) Okonomiyaki...but like this one, Osaka style does hit the spot too!

[@AlesinS10]

That bottom was definitely burnt hahaha

[@cernunnos2179]

i can't get over how many people making these videos use metal tools with non-stick anodized cookware.

[@marinthecreator]

That’s rad.