Matsuri

Okonomiyaki

Batter:

4 cups self-raising flour
4 cups corn flour
½ cup of dashi
3 tablespoons mirin
4 Eggs
Water as needed

Filling:

1 cabbage shredded
3 carrots shredded
2 cups sugar snaps shredded
3 cups thinly sliced beef or lamb

Method:

Mix all batter ingredients together until smooth and set aside.

Fry off meat add veg and sauté until just cooked.

Mix together and spoon small amounts onto a lightly oiled non-stick hotplate on a medium heat.

Wait for bubbles to appear on surface and flip. Leave to cook for 5 minutes (depending on the thickness of your pancake) turning every now and then.

Put on a plate and top with toppings. Serve

Toppings:

2 bottles Japanese Mayonnaise
3 bottles Okonomiyaki Sauce
3 cups Aonori (seaweed flakes)
3 cups Katsuobushi (fish flakes)
3 cup Beni shoga (Pickled Ginger)


Yakisoba

Chukamen (Yakisoba Noodles)
Sōsu yakisoba (yakisoba Sauce)
1 cabbage shredded
3 carrots shredded
2 cups sugar snaps shredded
3 cups thinly sliced pork
2 onions thinly sliced
½ bulb of garlic crushed
2 tablespoons finely chopped ginger

Method:

Boil noodles until just cooked. Drain and run cold water over them until completely cool. Set aside.

Fry meat with garlic and ginger, add vegetables. Add sauce and then noodles. Continue to toss in pan until all mixed through and hot. Top and serve.

Toppings:
Mayonnaise, anori, katsuobushi, beni shoga.


Yakitori

2 kilos chicken thigh cut into cubes
4 bunches of spring onion cut into 2 inch stalks
3 bottles of Yakitori no tare (yakitori sauce)
100 skewers

Alternate chicken and spring onions on skewers. Place on container and top with sauce. Leave to marinate over night. Grill while basting with sauce.