The extremely handy PE-01 peeler allows the masterchef to clean huge amounts of products quickly, which in turn saves valuable time in the kitchen. The handle is made in such a way that it does not tire the person who uses it, and they can use it for a very long time. The blade is double-sided, so it can be moved in both directions, so the peeler can be used by both right- and left-handed people. Most peelers available on the market are not able to serve in the kitchen for as long as this one, and this is due to the steel from which the Japanese manufacturer of kitchen knives, MAC, is famous and from which the PE-01 peeler is made.
This accessory can handle both small fruits or vegetables with soft skin, as well as large fruits or vegetables with hard skin that is difficult to peel. Every chef can see for himself that this is one of the accessories that significantly facilitates work in the kitchen. How to clean it? Just like kitchen knives, we wrote about it in our care guide, which we kindly recommend to you. In the case of the PE-01 peeler, it is worth mentioning special protrusions that make the peeler stay in the chef’s hands even when it is dirty.
Try a different version of a Japanese favorite with this easy Hiroshima okonomiyaki recipe. Unlike the more popular version of okonomiyaki, where the dough is mixed with cabbage and other ingredients, each ingredient of Hiroshima okonomiyaki is stacked on top of each other and topped with a layer of yakisoba noodles, egg, tasty sauces and toppings. Enjoy this recipe as a main meal.
- 100g okonomiyaki flour
- 120 ml of water
- 3 eggs
- 150g cabbage
- 60g bean sprouts
- 6 slices of bacon
- 2 servings of steamed yakisoba noodles
- okonomiyaki sauce sauce
- kewpie mayonnaise
- 2 spring onions
- a pinch of aonori seaweed powder
- katsuobushi dried bonito flakes
- 1 teaspoon of pickled ginger
Start by chopping the green onion and cabbage. Try to chop the cabbage as finely as possible.
Grab a bowl and mix the okonomiyaki flour with water and 1 egg until you have a smooth, lump-free dough.
Now the fun part, take a frying pan or hotplate and grease it with some vegetable oil and place it over medium heat. Make sure the pan is evenly heated before the next step, otherwise the okonomiyaki will have trouble taking shape.
Add a little less than half of the dough to the pan, forming a nice even circle, remember not to make the circle too wide or it won’t be able to hold its shape. Then add half the cabbage and half the bean sprouts to the top of the cake, then add a layer of 3 sprinkles of bacon.
Pour 1 tablespoon of the batter on top of the mixture to hold it all together, and let the okonomiyaki cook for about 7 to 10 minutes, then flip it over with a spatula to cook on the other side.
While the other side of the okonomiyaki is cooking for 7 to 10 minutes, take another pan and cook 1 batch of yakisoba with a little vegetable oil and the sauce provided in the package.
Once the yakisoba is cooked, spoon the okonomiyaki onto the noodles with a spatula. Crack the egg into a bowl and break the yolk, then pour it into the first pan on the side of the okonomiyaki.
Place the okonomiyaki (with the noodles underneath) on top of the egg and cook for 1 to 2 minutes. Once done, tip the finished okonomiyaki onto a plate and arrange it crosswise with the okonomiyaki sauce and mayonnaise. The final touch is a sprinkling of chives, aonori seaweed, katsuobushi and pickled ginger. Repeat the whole process again for the second okonomiyaki and you’re done.
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