When:
September 13, 2020 @ 11:00 am – 12:00 pm
2020-09-13T11:00:00-07:00
2020-09-13T12:00:00-07:00
Where:
Online
http://zoom.us/
Cost:
Free Admission, Advance Registration Required
Contact:
Haruka Roudebush, Senior Programs Manager
(415) 567-5505
Sign up for our online cooking webinar with chef Kenji Yokoo and learn how to make okonomiyaki, a savory Japanese mixed pancake dish!
Sunday, September 13, 2020
11:00 a.m. – 12:00 p.m.
Free Admission, Advance Registration Required
Connect via Zoom; Meeting ID and password to be issued upon registration

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Okonomiyaki is a popular savory pancake (or sometimes referred to as “Japanese pizza”) that literally means “what you like,” so you can choose to include your favorite ingredients. It’s a dish usually associated with the Kansai and Hiroshima regions of Japan, each with their respective signature styles of okonomiyaki. As our instructor Kenji explains, “When I was a student in Kumamoto, I worked in an okonomiyaki shop where I learned to make authentic “Kumamoto style” okonomiyaki (similar to Osaka style). I will teach you the tricks I learned to make the fluffiest okonomiyaki that you have ever tasted!”

In our cooking class, you’ll be joining Kenji over Zoom, and you can either watch and enjoy, or follow along in your own kitchen with Kenji’s instructions and make your own okonomiyaki during the webinar!

  

 

Supplies and Ingredients Checklist:

Please gather or prepare the following in advance of the class:

Ingredients:

  • 1 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 tsp baking powder
  • 4 eggs
  • 1/2 cup dashi (how to make dashi video here: Dashi (Japanese soup stock)
  • 1/2 head of cabbage
  • 1/2 cup scallions
  • 1/2 cup agedama/tenkasu
  • 1/4 cup pickled ginger
  • protein of your choice: thinly sliced pork, squid, shrimp, cheese, etc
  • oil to grease pan

Okonomiyaki sauce ingredients:

  • 1 tbsp Worcestershire sauce
  • 1 tbsp water
  • 1 tbsp orange juice or lemon juice
  • 1 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 tbsp sugar

Okonomiyaki toppings:

  • mayonaise (to taste)
  • aonori (to taste)
  • bonito flakes (to taste)

Vegetarian version: use shiitake or konbu dashi

Equipment:

  • large frying pan with cover (non-stick is best)
  • 1 large plate (to flip okonomiyaki)
  • 2 large glass or metal mixing bowls (not plastic)
  • hand mixer or whisk
  • spoon for mixing

About Kenji Yokoo

Kenji was born and raised in southern rural Japan and has been passionate about cooking from a very young age. As is common in Japan, he grew up in a home with three generations and spent every minute that he could with his grandmother in the kitchen, who taught him everything he knows about cooking. Kenji learned from her not just cooking techniques and the importance of using seasonal ingredients, but that also that the purpose of cooking is to bring joy to the people that you are cooking for. He has been teaching home cooking part time for over 20 years and recently decided to start his own business following his passion. Kenji hosts two Airbnb Japanese cooking classes with over 195 reviews, all five stars. In December 2019, Kenji was awarded the Bay Area “Quality Champion” award by Airbnb for receiving the highest quality scores on his cooking classes. Kenji has also taught team building with Japanese cooking for many Bay Area companies including Adobe, Airbnb and Facebook. With the current situation, Kenji is not teaching his classes in person and has started YouTube channel “Kenji’s Kitchen” so that people can continue to learn how to cook Japanese meals at home. Click here to view the Kenji’s Kitchen YouTube Channel!

 

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