Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fluffy kansai-style okonomiyaki with cabbage and nagaimo yam. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have fluffy kansai-style okonomiyaki with cabbage and nagaimo yam using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:
- Take 200 grams Cabbage
- Take 100 grams Thinly sliced pork belly
- Take 2 medium Eggs
- Make ready 2 to 3 tablespoons Tempura crumbs
- Prepare 1 tbsp Sakura shrimp
- Make ready 1 pinch Red-coloured pickled ginger
- Get 80 grams ○ Cake flour
- Prepare 160 grams ○ Grated nagaimo yam
- Get 1 tsp ○ Bonito dashi stock granules or powdered bonito
- Take 1/2 tsp ○ Usukuchi soy sauce
- Get For finishing:
- Get 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes
Steps to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:
- Put all the ○ ingredients in a bowl and whisk with chopsticks until sticky. Let it rest in the fridge for 30 minutes if you have time.
- Roughly shred the cabbage (about 5 cm long × 4-5 mm wide). Cut the thinly sliced pork belly into halves.
- Add cabbage, eggs, tempura crumbs, sakura shrimp, and pickled red ginger. Mix from the bottom using a big spoon to incorporate as much air as possible.
- <If you're using a frying pan> Heat a little oil in a pan over medium-low heat and drop the batter on the pan without flattening it. Form a round shape and place the meat on top. Cook slowly.
- After you flip it over, do not press down on it and turn up the heat gradually. Cook until the meat is crisp. Flip it over again and cook over medium heat to crisp the surface of the okonomiyaki.
- I usually cook 2 okonomiyaki at the same time. I recommend you use an electric griddle heated to 230°C and cook 3 okonomiyaki at the same time!
- To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top.
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