#Otafuku-Sauce

[bearbench-img]

オタフクソース

オタフクソースは、日本の食品メーカーが製造・販売するソースのブランド名です。中でも、お好み焼きやたこ焼きに使用するソースが有名で、独特の甘みとコクのある味わいが特徴です。1952年に広島で誕生し、お好み焼きソースの代名詞的存在となりました。ソースの他にも、お好み焼きやたこ焼きの粉、マヨネーズ、調味料など、様々な商品を展開しています。オタフクソースの本社は広島市にあり、お好み焼き文化が根付く広島の味を全国に広める役割を果たしています。お好み焼きやたこ焼きだけでなく、焼きそばや唐揚げなど、様々な料理に使用できる万能ソースとして愛されています。

手抜きイラスト集

[beginnings2022]

[annarcana]

sometimes i cook food.

[buffetlicious]

Having to work from home means sis had more time on hand to try out new recipes such as this Okonomiyaki (お好み焼き), a type of Japanese savory pancake dish. She uses this store bought Otafuku Okonomiyaki Japanese Pancake Kit (S$9.10) that makes four servings. Comes with kelp flavoured flour, nagaimo (Chinese yam) powder, squid powder seasoning (I think) and seaweed (aonori) powder. The pancake kit provides the bare minimum ingredients so you have got to add chopped cabbage (300g), two eggs and 160ml of water. You can add in meat and seafood but we don’t have any on hand.

Once you are done pan-frying the Okonomiyaki, you can add in the bonito flakes and shredded seaweeds. I preferred to drizzle the okonomiyaki sauce on the pancake first so the bonito flakes and seaweeds will stay put and then used the mayonnaise to weight down on the top to prevent them from get blown off. Whatever ways you want the sauces to be in, just eat it while it is still hot/warm.

[moulegai-blog]

20200919 Saturday レンジで焼そば 材料を耐熱容器に入れて3分 混ぜて出来上がり #yakisoba #やきそば #おたふくソース #otafuku #sauce #microwave #電子レンジ料理 #かんたんごはん https://www.instagram.com/p/CFUwqFflGud/?igshid=1ur3lnvl34odd

[robbiemd]

Homemade Takoyaki

Just because it's homemade doesn't mean it's mediocre in quality. For this dish, we stopped by a nearby Japanese grocery to procure the necessary ingredients. But first, let's back up a little bit.

A few days ago, Ez was surprised to come home from duty with me holding a new takoyaki pan that I bought from Shopee. Well, it was just one of my spontaneous spur of the moment sh*t that happens to me every once in a while. But I promised to her that this spontaneity will all be worth it.

And it sure was.

Ingredients:

All purpose flour Corn flour / cornstarch 1 egg Dashi stock Cooked octopus tentacles Cabbage Spring onions Beni shoga (紅生姜) / pickled red ginger Katsuobushi (鰹節) / bonito flakes Aonori (アオノリ) / dried green seaweed flakes Takoyaki sauce Japanese mayonnaise

Instructions:

1. Make a batter by combining 1 egg, all purpose flour, and cornstarch. I didn't really measure my stuff here. I just used feelings like how Uncle Roger does it. Fine. Combine 1 egg with approximately 30g of flour, 30g cornstarch, and dilute it in 200mL of dashi stock. Consistency should be diluted like evaporated milk, not condensed.

2. Prepare your stuff. Chop your spring onions, beni shoga, and the tako in small pieces that would fit inside your takoyaki balls.

3. Pour oil in your takoyaki pan. Fill to probably about 1/8th or 1/6th of each pit.

4. Pour your batter in each pit. Drop everything in the cooking batter -- chopped cabbage, beni shoga, spring onions, tako.

5. Flip once side is formed enough to be flipped. Pour some batter again and form balls out of it.

6. Your balls are done. Time to top them with everything umami --- first with the takoyaki sauce (we bought the Otafuku brand but there's a recipe on YouTube if you feel like doing yours from scratch), then the Japanese mayo (Kewpie), finely ground katsuobushi (I used a suribachi to finely grind mine into powder), the aonori, and lastly with the katsuobushi flakes.

7. Enjoy it while it's hot.

(yields 12 takoyaki balls)

Ez rated my first attempt on Takoyaki as 'qualité restaurant', or restaurant-grade. She actually made me cook more for her younger sister, who also gave 'em balls her stamp of approval.

Ok, now what should we do with the rest of the 1kg of cooked octopus tentacles?

August 2021 Manila, Philippines

[dessert-fanatic]

Takoyaki, the popular Osaka street snack usually has tako or octopus as filling but mine has only fried bacon and ham pieces. In addition there are the usual spring onions, dried Sakura shrimps, pickled ginger, tempura scraps (Tenkasu), cheese, salted plum/bonito toppings and bonito flakes. Drizzled with otafuku sauce and mayonnaise. They are yummy when eaten hot with a crusty exterior and creamy interior.

[maanadelantar]

The Art of Takoyaki

Anyone who really knows me will know that my favorite snack in the world is Takoyaki, and when I went to Japan, it’s the first thing that I looked for!

Ever since I got a Takoyaki pan, I’ve been making these non-stop at home! The ingredients that you need are the following:

Takoyaki Batter

All Purpose Flour

Baking Powder

Soy Sauce

Salt

Dashi (very important!)

Filling (it’s up to you! Octopus, usually, but I opted for those that are easily available)

Squid

Shrimp

Cheese

Scallions

Toppings

Japanese Mayonnaise (Kewpie)

Takoyaki Sauce (Otafuku is the best!)

Katsuobushi (more commonly known as Bonito Flakes)

Aonori (Seaweed Flakes)

Red Pickled Ginger (this one’s optional, I personally don’t like it lol)

Get your Takoyaki Pan & Picks ready, cook them all together and voila!

Instantly brought back to Japan! I will never buy a Takoyaki outside home ever again! This is better than what is being sold out there. Of course, I’m biased ‘cause I made them. Lols. 

[kenpiercemedia]

Scenes from the 5th Annual  #animenyc #convention at the #javitscenter - here's the #otafuku #okonami sauce #vendor - #medialife w #piercingmetal #kenpiercemedia (at Javits Center) https://www.instagram.com/p/ClrUxevJxB9/?igshid=NGJjMDIxMWI=

[jamtrust]

Salmon chirashi bowl recipe

Salmon chirashi bowl recipe skin#

Salmon chirashi bowl recipe free#

Give it a good sprinkling of roasted sesame seeds, drizzle with teriyaki and serve with panko covered salmon sticks on top. Top each bowl with half of the salmon (I usually leave the tempura for last), cucumbers, green-onion and avocado (I found out at the last moment that mine wasn’t ripe enough). Take two large serving bowls, add about 1/4 of the rice you made into each.

Salmon chirashi bowl recipe free#

I usually keep the fattiest pieces for the sashimi (feel free to skip this part if you don’t like raw fish, it’s alright!) This is pretty easy, just take the remaining salmon and cut it in bite size pieces. Remove and let it drain on a paper towel.

Cut the raw salmon you have in half and slice one half into thick strips, cover them in batter and dredge them in panko, then fry until nice and golden.

4 Dish up the Yakisoba on a plate and sprinkle green seaweed and green onion on top as you like. 3 Put Otafuku Yakisoba Sauce and stir-fry for one more minute. ( 3to5 min ) 2 Add noodles and stir-fry thoroughly. In another bowl, pour the panko bread crumbs. 1 Heat oil in a large skillet, saute shrimp and vegetables until cooked. In a small bowl, beat the egg with 2 tablespoons of flour and add enough cold water to get a smooth pancake-like batter. It will finish cooking all by itself and without drying out (3 to 4 minutes). When it’s done, turn off the heat and flip the salmon to the fleshy side.

Keep checking on it and adjust the heat accordingly.

If you feel the need, add just a tiny little bit of oil to the pan. It should take about 10 minutes to get a nice golden color without actually burning it.

Salmon chirashi bowl recipe skin#

Lay it on a nonstick pan, skin side down, turn up the heat and let it roast gently.

4 Sprinkle a bit of shoyu on top for seasoning. 3 After rice cools down, put all the ingredients nicely on top. 2 Cut shrimp, unagi, and snow peas into bite size. Sprinkle with a little salt on both sides. 1 Mix up cooked rice with Sushi Rice Seasoning. Start by cutting out the skin from the salmon, leaving a little less than 1 cm of flesh on it. Cover the rice until you are ready to use it or it will dry out. Fold until the vinegar is completely absorbed. You just want to blend in the vinegar without breaking the grains. Add the seasoned rice vinegar and with a wide wooden spoon, pick the rice from under and fold it gently. If you have a wooden bowl, it’s even better, it will absorb some extra moisture left in the rice. The fresh salmon and citrus of the yuzu pairs wonderfully with the kick of.

Meanwhile, prepare the seasoned vinegar(ingredients #3, 4 and 5): And that is exactly what a chirashi bowl is, scattered fish and toppings on a.

If you have a rice cooker, you don’t have to worry about a thing, just don’t remove the lid up to 10 minutes after the cooking is finished. Turn off the heat, cover the pan with a thick towel and let it sit again for about 10 minutes. Start cooking and as soon as the water boils, cover your pan tightly, turn to minimum heat and let cook for 15 solid minutes.

Put the rice in a pan or in a rice cooker, add the water accordingly and let sit for 30 minutes.

Put the rice in a bowl, then add the garniture on top of it.ĭust with sesame seeds and dress with soy sauce at your convenience.Wash your rice under cold running water and rub it gently between your fingers, without breaking the grains. Let the rice cool down while you prepare the rest of the ingredients. Join Chef Callyn and Dietitian Ashley to learn some simple, unique recipes to customize your very own chirashi bowls at home. Stir together the vinegar, sugar and salt, and heat it up until the sugar is totally dissolved, let it stand for a few minutes then pour it all on the rice and mix it smoothly without crushing the rice. Put the rice in a pan, add the water, cover it and make it boil without removing the cover, then let it cook on a low heat for 15 minutes, uncover and let it stand for 10 minutes. Rince the rice several times until the water gets clear, then leave it to dry for about 30 minutes. Preparation time : 15min, not including vinegared rice preparation (about 1 hour) It is a pretty simple meal to make, rather generous, fresh and delicious. One warmed through, stir well to dissolve the sugar. It is also very similar to the well-known poke bowl, the only difference is that the poke isn’t traditionally served with rice (but you���ll find it almost always with rice in France) and that the chirashi comes from Japan when the poke bowl is from Hawaii. Combine the vinegar, salt and sugar in a large bowl and place in a microwave for 10 seconds. If you like sushis you are going to love the chirashi bowl! Often described as a split up sushi, the chirashi is a bowl of vinegared sushi rice with raw fish, avocado, cucumber and everything else you want to add.

[hyogojapan]

Chicken cutlet sliders with spinach, New Zealand cheddar and @otafuku_global Worcestershire Ketchup Sauce. #yum #CookingWithOtafuku #otafukuambassador #otafukuworcestershireketchup #sliders🍔 #chickenburger #japanesefood #japan #otafuku (at Akashi, Hyogo) https://www.instagram.com/p/CcDOjGAPPM4/?utm_medium=tumblr

[couree]

OTAFUKU YAKISOBA SAUCE 17.6oz

OTAFUKU YAKISOBA SAUCE 17.6oz

[kembungsusu]

Hiroshima-style Okonomiyaki (Basic).

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, hiroshima-style okonomiyaki (basic). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Hiroshima-style Okonomiyaki (Basic) is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. Hiroshima-style Okonomiyaki (Basic) is something that I've loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have hiroshima-style okonomiyaki (basic) using 23 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Hiroshima-style Okonomiyaki (Basic):

{Take of Batter.

{Make ready 1/2 cup of all purpose flour.

{Get 3/4 cup of water.

{Prepare 1 teaspoon of mirin (Japanese rice wine) *optional.

{Make ready 1/4 teaspoon of dashi powder. (kelp powder or Hondashi powder is ok.) *optional.

{Make ready 1 pinch of salt.

{Get of Main Ingredients.

{Get 1/2 teaspoon of fish meal (or bonito powder).

{Take 1/2 teaspoon of kelp powder *option.

{Get 1/2 tablespoon of chopped green onion.

{Make ready 2 of big handfuls shredded cabbage.

{Make ready 1 of normal handful bean sprouts.

{Get 2 tablespoon of tenkasu (bits of fried tempura batter).

{Prepare 2 of thin slices of bacon or unsalted pork belly (cut in 4" long).

{Take 2 portions of pre cooked egg noodle.

{Get 2 of eggs.

{Make ready of Water mixture of 1/8 of cup water, 1 tablespoon of sake, 1 tablespoon of mirin, 1/8 teaspoon of dashi powder *optional.

{Make ready of Sauces and Toppings.

{Get 2 tablespoon of Otafuku Okonomiyaki Sauce.

{Take 2 tablespoon of Kewpie mayonnaise *optional.

{Prepare 1/2 teaspoon of aonori (dried powdered seaweed).

{Take 1/2 teaspoon of dried bonito *optional.

{Get 1/2 teaspoon of red pickled ginger *optional.

Steps to make Hiroshima-style Okonomiyaki (Basic):

Prepare all the ingredients..

Here are the ingredients used in this recipe. From the left: Kelp dashi powder, dried kelp (Ground kelp can be used as a substitute of kelp dashi powder), tenkasu, mirin, Otafuku Okonomi Sauce or Otafuku Gluten free Okonomi Sauce (your choice of the sauce), Kewpie mayonnaise, aonori, and dried bonito..

To prepare the batter, mix flour, water, mirin, dashi and salt. Rest the mixture in the fridge for at least 2 hours so that all the ingredients come together. If time allows, rest it overnight. The batter will become well-blended to make a thin crepe easily. If there is no time, it's OK to use immediately, but it won't be as good..

Cut the cabbage in quarters and remove the core. Place the core side down, and shred the cabbage starting from the top in abjout 1/8" wide strips. The width is all up to you..

Heat the electric griddle to 350F. Grease the griddle slightly using a paper towel. Making a thin crepe will be difficult if too much oil is added onto the griddle because a crepe will easily slide off the griddle..

Scoop a little less than 1/4 cup of batter, and drop it onto one side of the griddle. To make a thin crepe, spread the batter using five concentrate circles starting from the center and moving out. Do not go over the same area more than once and avoid leaving gaps in within the crepe..

Sprinkle 1/4 teaspoon fish meal, 1/4 teaspoon kelp powder and 1/4 tablespoon chopped green onion onto each crepe..

Once the crepes look dry (in 10-20 seconds after spreading the batter), place one big handful of shredded cabbage and 1/2 handful of bean spouts onto each crepe..

Add tenkasu onto the bean sprouts. Grill the bacon aside..

With grilled side down, add bacon on top. Drop a tablespoon of batter onto the pile evenly so all ingredient come together. From the beginning to now, it should take 2 minutes..

Put the egg noodle on the grease left from the previously cooked bacon. Add the water mixture to moisten it, and add flavor with a table spoon of Okonomi sauce. Adjust the noddle's shape so it is a circular shape slightly smaller than the crepe. Cook the pile and the flavored egg noodles for 2 minutes..

Once the edge of crepe looks dried and slightly lifted, flip the pile upside down. Raise the temperature of the griddle to 390F, and cook about 30 seconds. Bring the scattered cabbages under the crepe nicely with the spatula..

Lower the temperature of griddle to 350F. Press down the pile with the spatula to remove the excess moisture. Lift the pile up, rotate it and put it down for a couple of times. In this way, the cabbage is evenly steamed. If the quality of cabbage looks dried, inject 1 tablespoon of the water mixture under the crepe using a tube. Cook for 5 minutes..

Place the crepe pile onto the noodle. Cook for 1 minute..

Crack an egg onto the griddle, and spread it in a round shape. Place the pile onto the egg spread, and cook for 30 seconds. Flip the whole pile downside up (egg side up)..

Add Okonomi sauce, mayonnaise, and aonori. Bonito and pickled ginger is optional..

So that's going to wrap this up for this exceptional food hiroshima-style okonomiyaki (basic) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

[bearrepublicnetwork]

Cooked up some broccoli with onion, green pepper, garlic, and kimchi, with a squirt of some sriracha, kewpie mayonnaise, and Otafuku okonomiyaki sauce, with a side of some black chicken that we scored at Isetan yesterday on the way home. The black chicken is amazing, SO different and unique. #homecooked #isetanfood #blackchicken #uniqueflavors #kimchi #broccoli #onion #garlic #greenpepper #大津市 #琵琶湖 #日本に住むアメリカ人 #滋賀県 #日本 (at 滋賀県 琵琶湖) https://www.instagram.com/p/CQdEeFDJdPh/?utm_medium=tumblr

[buffetlicious]

Sis is making Okonomiyaki (お好み焼き) again. Beside the shredded cabbages, she is using shabu shabu pork collars placed over one side of the okonomiyaki. The addition of the pork slices really elevated the flavour a notch higher even though it was not pre-marinated. Next time, I will ask her to use seafood.

[dajanae101-blog]

Okonomiyaki (which I made myself) is like a Japanese savory pancake containing a variety of ingredients in each region is different in Osaka the batter is made of flour, grated nagaimo (a type of yam), water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as green onion, meat (generally thin pork belly, often mistaken for bacon), octopus, squid, shrimp, vegetables, konjac, mochi or cheese topped with ingredients that include otafuku/okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shoga) Many also say is the soul food of Japan