Greetings, my beautiful lovelies! It's Emmy. How are you? It's great to see you and welcome back. Today's video is sponsored by glassesusa.com, where you can select from over 6,000 different eyeglasses and sunglasses, in-house and brand name. There's so many cute styles, including the pair that I'm wearing today. And it's wonderful. You don't even have to leave your home. You can use the virtual mirror tool like I did to pick out glasses to see how well they fit your face. By eliminating the middle person, glassesusa.com can offer prescription glasses for up to 70% off retail. A complete pair of eyeglasses, including frames and prescription lenses starts at $30. And every pair of frames comes with a basic prescription lens. Glassesusa.com is a risk-free experience. If for any reason you're not happy with your glasses, you can return them free. Shipping is free, and you get a full 100% money back guarantee if returned within the first 14 days of receiving the glasses.

So these are a new pair of glasses. What do you think? I've got some others here and I'd love to hear your opinions about them. I quite fancy these ones. How about these ones? And these ones? Tada! So if you'd like to receive a special offer from glassesusa.com, click the link down below. Big thanks to glassesusa.com for sponsoring this video and for their continued support.

Now today, I'm gonna be making one of my favorite Japanese dishes, okonomiyaki. Okonomiyaki is a type of savory pancake that originated in Japan and is typically made with ingredients like cabbage, pork, and seafood. It's a lot different style of okonomiyakithat I've ever tried, so we'll see how it turns out.

To start, let's look at the ingredients we have here. We have some cabbage, which is one of the main ingredients in okonomiyaki. We also have some pork, which will be used as a substitute for traditional thinly sliced pork or pork belly, as it's difficult to find that here in the States. We'll be using three pieces of bacon instead. And we'll also need some oil to cook the pancake.

We're gonna start by adding a good amount of oil to the pan. Swirl it around to make sure everything is coated evenly. Even though this is a non-stick pan, we want some oil in there to ensure we have a nice toasted bottom. Plus, I found these nonstick pans, even though they call themselves non-stick, they like to have oil in them. It's paradoxical, if you ask me.

Now, let's shape the batter into a patty and add our pork on top. Resist the urge to give this a smush. Don't want to smush this at all. Okay, so it's been about four minutes and this is getting nice and golden. Pretty puffy pancake. Traditionally you would use super thinly sliced pork or pork belly, but that's just not possible here in the States.

Now we're gonna cook this for an additional five minutes. This time, covered. Now this actually takes a total of 15 minutes to cook. So, relatively long cooking time for this, but I think it's gonna be worth it because this is a little bit different style of okonomiyaki that I've ever tried.

Alrighty, my lovelies, so the okonomiyaki is finally finished! I flipped it once and all my bacon was nice and golden. Then we covered it again to cook it for an additional five minutes, because this is thick. And we want to make sure everything is cooked inside.

Now, let's see how it looks. Here we go. Onto a plate. Now this kit also doesn't come with two other pretty important ingredients: okonomiyaki sauce and mayonnaise. These, in my opinion, are essential. I like doing this kind of a thing. Then you turn it a quarter-turn and we're gonna add some Kewpie mayo.

Kewpie mayo is delicious mayo. But I particularly like it because it has this really fine little nozzle here. Some of you might not like mayo, but trust me, it's so good. Now we're going to add our bonito. Bonito is skipjack tuna that has been smoked and dried and then shaved. It's used in all kinds of preparations, including making dashi, which is a beautiful broth.

It's wonderful. But in okonomiyaki, you sprinkle it right on top. And it does this beautiful thing by illustrating convection, which is, you know, heat transfer. And it just, it dances. Beautiful. So, gonna can add that.

And finally, we're going to add the aonori, which is this green powdery seaweed, right on top. That brightens everything up. Alrighty, there it is! Our beautiful okonomiyaki is finally ready.

"WEBVTTKind: captionsLanguage: en(upbeat jazzy music)- Greetings, my beautiful lovelies.It's Emmy.How are you?It's great to see you and welcome back.Today's video is sponsoredby glassesusa.com,where you can select from over6,000 different eyeglassesand sunglasses, in-house and brand name.There's so many cute styles,including the pair that I'm wearing today.And it's wonderful.You don't even have to leave your home.You can use the virtualmirror tool like I didto pick out glasses to seehow well they fit your face.By eliminating the middle person,glassesusa.com can offerprescription glassesfor up to 70% off retail.A complete pair of eyeglasses,including frames and prescriptionlenses starts at $30.And every pair of framescomes with a basic prescription lens.Glassesusa.com is a risk-free experience.If for any reason you'renot happy with your glasses,you can return them free.Shipping is free and you get a full 100%money back guarantee if returnedwithin the first 14 daysof receiving the glasses.So these are a new pair of glasses.What do you think?I've got some others hereand I'd love to hearyour opinions about them.I quite fancy these ones.How about these ones?And these ones?Tada!So if you'd like toreceive a special offerfrom glassesusa.com,click the link down below.Big thanks to glassesusa.comfor sponsoring this video andfor their continued support.Now today, I'm gonna be making somethingthat I found of course, on the internet.And it is for instant okonomiyaki.Now, what is okonomiyaki?Okonomiyaki is a savorypancake that has cabbage in it.Sometimes some protein andit's topped with mayonnaiseand okonomiyaki sauceand shaved bonito flakes,and a little bit of aonori.It's described sometimesas a Japanese pizza,but it's not really pizza at all.It's just a delicious, delicious thing.Okonomiyaki is particularly enjoyedin the Western andSouthern regions of Japan,which is sort of the area Ilived in when I lived there.And that's when I reallyhad my first taste of itand absolutely loved it.It's super easy to make.You do need some ingredients,several of them, as I listed earlier.And so this kit right hereis supposed to make things super simple.It contains the pancake batter mixtureand some of the toppings.It of course does notinclude the fresh cabbageor the protein if you choose to add it.Here is the okonomiyaki kit.I purchased these directly from Japanand it came in a pack of six.So I'll be hosting a little giveaway.Make sure to follow me on social media,so you can hear more about the detailsof the free okonomiyaki kit giveaway.Here are the full instructions.And here are the packets.The batter mixture.These are like little tempura bits.This is shaved bonito flakes.And this is aonori, whichis a green seaweed powder.So into our styrofoam bowl,we're going to add the flour mixture.This is 80 grams.We're going to add 120milliliters of water.Whoop!One egg.Doop!So you can see why they call them pancakesbecause it's quite similar topancakes in the sense of --you've got a batterthat has egg and flour.No milk though.But of course, this is savory.This is gonna be salty.No maple syrup here.And similar to pancakes thatwe have here in the States,there's no reason to over-beat this.If you've got some lumps,little bits of batter,it's a-okay.I've got about 150 to 200 gramsof very finely shredded green cabbage.It's about a cup and a half.I'm gonna add half of that to this.They recommend adding it in batchesbecause it's gonna be difficult to mix.Agedama.And these are just littlecrispy, tempura bits.You know, when you get tempura,the stuff that kind offloats on the top of the oil,that's what this is.Dump that in here.So when I was using a translating appto read the directionson how to make this,I discovered that theyrecommend that you cook thisin a very small pan.When I mean very small,they say 14 centimeters,which is about, I think likesix inch pan, like super small.So I went and found thesmallest frying pan I could.It recommends that youdivide this in half.So you get two tiny okonomiyaki.Okay, so this is the smallestfrying pan I could find.This is about a seven inchand we're just gonna usethe kind of bottom diameter,which will be about the right size.So we're gonna heat thisup on medium low heat.This is annoying.It's not a very well balanced pan, is it?The handle makes it tilt atthe slightest provocation.We will adapt.All right, I'm gonna adda good amount of oil.Swirl it around.Even though this is a non-stick pan,we want some oil in thereto ensure we have a nicetoasted bottom.Plus I found these nonstick pans,even though they callthemselves non-stick,they like to have oil in them.Paradoxical, if you ask me.And we're going to add abouthalf of this to this pan.Oopsie, lala.Shape it into a patty.Resist the urge to give this a smush.Don't want to smush this at all.Okay.So it's been about four minutesand this is getting nice and golden.Pretty puffy pancake.Now, traditionally you woulduse super thinly size porkor pork belly.And it's really difficult tofind that here in the States,like super thin, likealmost thinner than bacon,just kind of shaved.So I'm gonna substitute bacon instead.And I'm going to put about threepieces on this batter side.I'm gonna turn this over.Look at that.Isn't that beautiful?Now we're gonna cook this foran additional five minutes.This time, covered.Now this actually takes atotal of 15 minutes to cook.So, relatively long cooking time for this,but I think it's gonna be worth itbecause this is a little bitdifferent style of okonomiyakithat I've ever tried.It's a lot taller.So, curious to see how this tastes.Alrighty, my lovelies.So the okonomiyaki is finally finished.I flipped it once and allmy bacon was nice and goldenand then we covered it again to cook itfor an additional fiveminutes, because this is thick.And we wanna make sureeverything is cooked inside.Now, let's see how it looks.Here we go.(Emmy chuckles)Onto a plate.Now this kit also doesn'tcome with two otherpretty important ingredients:okonomiyaki sauce and mayonnaise.These, in my opinion, are essential.I like doing this kind of a thing.Then you turn it a quarterturn and we're gonna addsome Kewpie mayo.Kewpie mayo, delicious mayo.But I particularly like itbecause it has this reallyfine little nozzle here.Now some of you might not like mayo,but trust me, it's so good.Now we're going to add our bonito.Bonito is skipjack tuna thathas been smoked and driedand then shaved.It's used in all kinds of preparations,including making dashi,which is a beautiful broth.It's wonderful.But in okonomiyaki, yousprinkle it right on top.And it does this beautiful thingby illustrating convection,which is, you know, heat transfer.And it just, it dances.Beautiful.So, gonna can add that.And I want to show you how it dances.(light jazzy music)And finally, we'regoing to add the aonori,which is this green powderyseaweed, right on top.That brightens everything up.Alrighty, there it is!Our \"okonomiyaki thatcame out of a cup\" kit.Now, it smells fantastic.The bonito is smoky andyou can of course smellthe tonkatsu sauce, whichhas a scent of five spiceand the bacon.Alrighty, I want thispiece with the bacon.Look how thick the okonomiyaki is.Itadakimasu!So good.It's a little bit differentstyle than I'm used to.It's really thick and fat, and I like it.It's substantial.It's kind of similar to a frittata,but it's not eggy.But kind of that kind ofsubstantial girth to it.But it's not heavy at all.It's light and fluffyand because we shreddedthe cabbage so finely, itjust melts into the batter.It's fully cooked.Mm.And fantastic.The okonomiyaki sauce isessential in my opinion.It has tinges of five spice in it.It's sweet and salty,and you've got the mayothat adds a little bit of richness tooand acts like a sauce.And then the bonito,I think, is another essential element.It adds a beautiful, smoky,slightly fishy flavor.It's so lovely.That smokey intensity is wonderful.Then you've got the aonori on top,which looks lovely and givesyou kind of a scent of the sea.Mm!And then bacon.Again, echoes that smokeyflavor from the bonito.Adds some added richnesswith that bacon fat.Slightly crispy, porky.Delicious.Okonomiyaki in my opinionis similar to takoyaki.You've got some of thesesimilar elements on top.So if you've ever had that,then you've got an ideaof what this is like.Takoyaki, of course,has a slightly different texture profile:those are balls withlittle pieces of tako or,not taco, like you might thinktaco, but pieces of octopus.So those ones can be alittle bit more kind of softand battery inside, butthis is kind of similar,but you get a nice kind of rubbery pieceof octopus in the middle.It sounds different, butit's wonderful street food.You eat those littleballs with a toothpick.Marvelous, but thisreminds me of that as well.Mm, mm, mm, mm, mm.So good!Alrighty, my lovelies.Thanks so much for watching.I hope you enjoyed that one!I hope you learned something.Big thanks to glassesusa.comfor sponsoring this video.If you'd like to receive aspecial offer on glasses,please click the link down below.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe,and I shall see you in the next one.Toodaloo, take care.Bye!(light jazzy music)How many utensils does it takefor Emmy to eat her lunch?Well, today it looks like it's three.\n"