Mothers Day Ikura Soba Set
Mothers Day Okonomiyaki Set
Okonomiyaki Cooking Instructions:
Please keep all the items in the fridge until use.
You should have in your set:
Batter: okonomiyaki flour, cabbage, shio koji pork belly, dashi egg broth, green onion, tempura flakes.
Garnish: gari (ginger), bonito flakes, aonori and 2 squeeze bottles. (mayo and sauce)
We have a video on our kamonegi instagram TV page of our chef cooking the okonomiyaki if that is easier to follow instructions there.
- Pour flour, cabbage, green onion, tempura flake, and egg dashi broth into a large mixing bowl.
- Mix until all the items are mixed together and smooth.
- Get a non-stick pan, cast iron or waffle maker.
- Heat vegetable oil on medium heat. When the frying pan is hot (400ºF), spread the pork belly in a circle on the pan. We like thicker okonomiyaki (final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
- Place okonomiyaki batter on top of the pork belly in a circle and cook on med heat for about 5 minutes.
- Once one side is nice and brown, its time to flip! This is where many Japanese people show off their skill...or miserably fail and the okonomiyaki crumbles.
you can flip, or use a spatula to flip over the okonomiyaki, it is easier when one side is crispy and firm.
lower heat to med-low. make sure the other side gets nice and crisp as well. If your okonomiyaki is thick, we recommend using a lid at this part.
* if you are unsure if your okonomiyaki is cooked, you can stick a wooden pick inside to make sure it is cooked throughout.
Squeeze sauce on top first, then mayo.
Garnish with bonito flakes, aonori flakes and ginger.
How to Boil Soba
Fresh Soba is highly perishable, please keep in fridge and enjoy within 24 hours after received.
1. Fresh soba is highly perishable. Please keep uncooked noodles refrigerated when not in use. Under these conditions, uncooked, fresh noodles keep about 24 hours, after which the noodles will become brittle and may break or fall apart in the cooking water.
2. Bring a very large pot of water to a rolling boil over high heat. Soba needs plenty of space to cook evenly without sticking.
If you have more than 2 sets, we recommend cooking it in a different pot. 2 sets at a time for each pot since the noodles might stick together.
3. Prepare a sieve over ice water for shocking the noodles. When the large pot of water is at a rolling boil, add the noodles into the boiling water and gently stir the noodles back and forth with chopsticks. Keep the flame on high heat and cook noodles for 1 minute in boiling water and immediately scoop up the noodles with a strainer.
4. Run the noodles under cold running water, running fingers through it, to rinse off the starch and cool down the noodles.
5. Plunge the noodles in the sieve over ice water to chill and firm up the noodles. Lift the noodles out of the ice water with the sieve and pat the bottom of the sieve vigorously to push out excess water.
Put the topping you received on top of the well drained soba noodles.
Our broth is chilled and condensed so a little goes a long way. We recommend pouring around 4 oz per person.
Enjoy the soba as "pour over style" with the the zaru sauce provided with your soba. Just pour the broth on top!
Slurp as loudly as you can and enjoy!