Hello, I’m Laura. Today, I will show you a way to prepare fluffy kansai-style okonomiyaki with cabbage and nagaimo yam recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam Recipe
Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is something which I have loved my whole life. They’re nice and they look fantastic.
To be with this recipe, we have to first prepare a few components. 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:
- Prepare 200 grams Cabbage
- Prepare 100 grams Thinly sliced belly
- Make ready 2 medium Eggs
- Prepare 2 to 3 tablespoons Tempura cbs
- Prepare 1 tbsp Sakura shrimp
- Make ready 1 pinch Red-coloured pickled ger
- Make ready 80 grams ○ Cake flour
- Get 160 grams ○ Grated nagaimo yam
- Make ready 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 belly into halves.
- Add cabbage, eggs, tempura cbs, sakura shrimp, and pickled red ger. 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.
So that’s going to wrap this up with this special dish fluffy kansai-style okonomiyaki with cabbage and nagaimo yam recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
