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Japanese-Style Kinpira Okonomiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese-Style Kinpira Okonomiyaki.
Here is an introduction to Japanese-style okonomiyaki with burdock roots cooked in soy sauce and sugar (kinpira gobo) added to okonomiyaki. You can also make it using leftover kinpira gobo. The crispy texture of the root vegetables goes well with fluffy okonomiyaki. The thickened sauce is also very delicious.
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Cook time

20 minutes

Ingredients
2 servings

  • Kinpira
  • Burdock root
    100 g
  • Water
    as needed
  • Carrot
    50 g
  • Lotus root
    100 g
  • Water
    as needed
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Soy sauce
    1 tbsp
  • (A)Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • Sesame oil
    1 tbsp
  • Cabbage
    100 g
  • Japanese yam (Yamato-imo)
    30 g
  • (B)Cake flour (Pastry flour)
    100 g
  • (B)Water
    50 ml
  • (B)Eggs
    2
  • (B)Tempura bits
    20 g
  • (B)Japanese style granulated soup stock
    1 tsp
  • Salad oil
    1 tsp
  • Sauce
  • Water
    200 ml
  • Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • Soy sauce
    1 tsp
  • Japanese sweet cooking wine (Mirin)
    1 tsp
  • Starch and water mixture
    1 tbsp
  • bonito flakes
    as needed

How to make

  1. Prepare. Peel carrot and lotus root. Scrape the skin off a burdock root. Peel the skin of Japanese yam (yamato-imo).
  2. 1. Shred cabbage.
  3. 2. Chop the carrot.
  4. 3. Finely chop the burdock and lotus root, soak each in water for about 5 minutes, and drain.
  5. 4. Grate the yamato-imo.
  6. 5. Heat sesame oil in a pot over medium heat, stir-fry Step 2 and 3 until tender, and an ingredient (A) and stir-fry until the liquid evaporates, then let it cool.
  7. 6. Add an ingredient (B) to a bowl and mix together, then add Step 1, 4, and 5 and mix together.
  8. 7. Heat a pan over medium heat, add cooking oil, spread half of Step 6 round, and cook until browned, then flip it.
  9. 8. Reduce heat to low, cover with a lid, and cook until heated through, about 5 minutes, then remove from heat.
  10. 9. In a small saucepan, add all the ingredients except starch and water mixture, and bring to a boil over medium heat.
  11. 10. Add starch and water mixture, and remove from heat when it thickens.
  12. 11. Place Step 8 on a plate, pour over Step 10, top with bonito flakes, and it is ready.

Tips for cooking

The Japanese versatile dashi base (Shiro-dashi) has different thicknesses and taste depending on the type, so please refer to the details written on the package and adjust the amount to your liking. Please make starch mixed with water with the ratio of 1 starch and 2 water. Also, check the thickness of the sauce and adjust the amount of start to your liking. Japanese yam (yamato-imo) is a kind of yam that is stickier than another Japanese yam (nagaimo), and in some regions it is also called icho-imo or tsukune-imo. The texture is slightly different, but other yams can be substituted.

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