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Okonomiyaki (Japanese Savoury Pancake)

Ingredients

125g (4.4oz) plain flour
½ tbsp baking powder
½ tbsp baking soda
40g (1.4oz) cornflour (cornstarch)
175ml (¾ cup) dashi stock
1 egg
100g (3.5oz) pork belly, skin removed and sliced thinly
⅛ green cabbage, finely shredded
2 tbsp pickled ginger, diced
100ml (⅓ cup) okonomiyaki sauce
100ml (⅓ cup) Japanese mayonnaise (Kewpie)
handful of bonito flakes
2 spring onions, finely sliced
ground nori (seaweed flakes)
salt, to taste
oil, for frying

Method
In a large bowl, whisk together the flour, baking powder, baking soda, and cornflour.
Make a well in the centre and add the egg and dashi stock. Whisk until you have a smooth batter.
In a separate bowl, season the shredded cabbage with a pinch of salt and set aside for a few minutes to draw out excess moisture.
Add the white parts of the sliced spring onions to the batter, setting the green tops aside for garnish.
Squeeze out any excess moisture from the cabbage, then stir it into the batter along with the pickled ginger.
Heat a cast-iron or non-stick pan over medium-high heat and add a couple of tablespoons of oil.
Add the sliced pork belly and fry for 2–3 minutes on each side until golden.
Pour the batter over the pork belly, spreading it evenly across the pan.
Cook for 4–5 minutes until bubbles appear on the surface.
Carefully flip the pancake and cook for another 4–5 minutes until fully cooked through and golden brown.
Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayo. Garnish with bonito flakes, nori flakes, spring onion greens, and extra pickled ginger.

#cooking #shorts #recipe

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I might be bias, but I think the best pies come from New Zealand… and it doesn't get better than a steak and cheese pie. I’m going to show you how to make a similar version using a secondary cut - the beef cheek.

Thanks to @Australianbeefthegreatest for sponsoring todays video.

RECIPE: https://www.andy-cooks.com/blogs/recipes/beef-cheek-and-cheese-pie

MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN

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Website with all my recipes: https://www.andy-cooks.com/

Director, Chef and Host: Andy
Videographer: Nick Hargans
Editor: Caleb Dawkins

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Zucchini flowers with ricotta and anchovy

Ingredients
- 6 zucchini flowers
- 6 anchovy fillets
- 150g smooth ricotta
- 1 cup (150g) plain flour, plus extra for dusting
- 1 cup (200g) rice flour
- 330ml sparkling water
- Peanut oil, for frying

Method
1. Carefully remove the stamen from inside the zucchini flowers.
2. Season ricotta with salt. Gently open the petals up and spoon teaspoonfuls of ricotta into the flower. Top with an anchovy fillet and wrap the petals around to seal off the cheese.
3. Place zucchini on a plate and refrigerate until needed.
4. Whisk flours in a medium bowl and season with salt.
5. Whisk in water until a smooth batter.
6. Heat vegetable oil in a deep frying pan to 160C.
7. Place some extra plain flour in a shallow bowl. In batches, dust zucchini in flour. Dip into batter, then gently lower into oil.
8. Cook for 1 ½ - 2 mins, until golden brown. Drain on a wire rack over a paper towel lined tray. Repeat with remaining flowers. Season and serve immediately

Lemongrass! its super easy to grow and has so many uses, just make sure you grown it in a pot so it doesn't take over!

Rice Cooker Chicken Rice

Ingredients
- ½ cup (90g) jasmine rice
- ½ cup (120ml) chicken bone broth or chicken stock
- 1 chicken thigh (skin on or off, as preferred)
- 2 spring onions – whites cut into 2cm (¾ inch) batons, greens finely sliced
- thumb-sized piece of ginger, peeled and sliced
- 2 garlic cloves, sliced
- pinch of salt
- small pinch of Yum Yum seasoning
- 1 teaspoon sesame oil
- chilli crisp, to finish
- green oil (spring onion-ginger hot oil), optional

Method
1. Add the rice to your rice cooker bowl and rinse under cold water two or three times, draining off the water at the end.
2. Pour in the chicken bone broth or stock, swirling to ensure all the rice is evenly covered.
3. Add the spring onion whites, sliced ginger, sliced garlic, salt, and Yum Yum seasoning.
4. Rub the chicken thigh all over with sesame oil and place it on top of the rice.
5. Start your rice cooker and run it through one full cycle.
6. Once finished, open the cooker and let the rice sit for a few minutes to steam off.
7. While waiting, finely slice the green part of the spring onions.
8. Remove the chicken, then fluff the rice with a fork.
9. Slice the chicken (removing the bone if necessary) and place it on top of the rice.
10. Garnish with the sliced spring onion greens and a drizzle of chilli crisp.
Serve and enjoy!

Valentines Day is the worst day to go out to a restaurant. If you want to do something special for your partner, make them a meal at home instead. It’s way more romantic and will probably taste better.

MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN

RECIPES
Gnocchi with Duck Ragu and Pecorino - https://www.andy-cooks.com/blogs/recipes/gnocchi-with-duck-ragu

Whipped Ricotta, Peaches, Hazelnuts and Balsamic - https://www.andy-cooks.com/blogs/recipes/whipped-ricotta-peaches-hazelnuts-and-balsamic

Focaccia for 2 - https://www.andy-cooks.com/blogs/recipes/focaccia-for-two

Apple Tarte Tatin - https://www.andy-cooks.com/blogs/recipes/apple-tarte-tatin

FOLLOW ME:
Instagram: https://www.instagram.com/andyhearnden
TikTok: https://www.tiktok.com/@andy_cooks
Facebook: https://www.facebook.com/andy.h.cooks
Website with all my recipes: https://www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer: Nick Hargans
Editor: Caleb Dawkins