Hello, I’m Laura. Today, we’re going to make my family’s go-to recipe for okonomiyaki recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
My Family’s Go-to Recipe for Okonomiyaki Recipe
My Family’s Go-to Recipe for Okonomiyaki is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. My Family’s Go-to Recipe for Okonomiyaki is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have my family’s go-to recipe for okonomiyaki using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make My Family’s Go-to Recipe for Okonomiyaki:
- Get 1/2 of a medium head Cabbage (chopped)
- Get 200 grams belly slices (cut into bite sizes)
- Prepare Batter: (It’s a very thick, sticky batter)
- Take 6 tbsp ●Cake flour
- Prepare 4 tbsp Nagaimo, also called mountain yam (grated into pulp)
- Take 4 tbsp Dashi stock (or water + dashi stock granules)
- Take 2 ●Eggs
- Make ready 2 tbsp ●Tempura cbs
- Get 1 Okonomiyaki sauce
- Get 1 Mayonnaise
- Get 1 Aonori
- Prepare 1 Bonito flakes
Steps to make My Family’s Go-to Recipe for Okonomiyaki:
- Mix the batter ingredients marked with a ●. Mix just the flour and dashi stock first, and then it’ll be easier to add other ingredients. Sakura shrimp and squid (not listed) make good additions to the batter too.
- Toss about one and a half handfuls of the cabbage and a ladle full of the batter into a bowl, and mix well. Pour the mixture onto a pre-heated electric griddle, and spread it evenly into a thick circle.
- The batter will not flow out around the mound of cabbage. You might be worried that there isn’t enough batter, but it’s fine. The only concern here would be whether there’s enough cabbage.
- Top this with as much sliced belly as you like. Use thin slices and line them up so that there’s no space in between! Or, at least that’s how my family likes it.
- When the bottom has browned, flip the patty over. Make absolutely sure not to press or smash the patty! You’ll have to be content with just adjusting the shape a little.
- After a bit, it’s easier to use 2 spatulas to flip the patty over again.
- Brush the top with your preferred okonomiyaki sauce, top with aonori and katsuobushi (bonito flakes), and enjoy.
- This time, the okonomiyaki was cooked by my husband, who usually doesn’t cook it. The shape came out poorly, but see! Even an amateur was able to make this. It didn’t fall apart.
So that’s going to wrap this up with this distinctive dish my family’s go-to recipe for okonomiyaki recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
