Hi, I’m Elise. Today, I’m gonna show you how to make steam-fried and light and puffy! my family’s okonomiyaki recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Steam-Fried and Light and Puffy! My Family’s Okonomiyaki Recipe
Steam-Fried and Light and Puffy! My Family’s Okonomiyaki is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Steam-Fried and Light and Puffy! My Family’s Okonomiyaki is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have steam-fried and light and puffy! my family’s okonomiyaki using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Steam-Fried and Light and Puffy! My Family’s Okonomiyaki:
- Make ready 300 grams Thinly sliced (belly, loin, shoulder roast, etc)
- Get 1 Mild sauce, mayonnaise, aonori, bonito flakes, chest etc.)
- Get For the batter:
- Make ready 3 Eggs
- Make ready 100 ml Water
- Make ready 30 grams Yam potato (grated)
- Make ready 1 1/2 tsp Bonito powder - very fine bonito flakes
- Make ready 500 grams Cabbage (minced)
- Prepare 80 grams Flour (cake flour)
Instructions to make Steam-Fried and Light and Puffy! My Family’s Okonomiyaki:
- Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor.
- Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.
- On a heated electric griddle, spread out 6 portions into a plump circle.
- Cover the top with thinly sliced (shown above is with loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy.
- Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.
- Cook the (shown above is belly) until it is crisp (at 465F/240C for 5-6 minutes).
- Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.
- Use katsuo powder instead of dashi stock granules.
- I also added the cabbage stem,
So that’s going to wrap it up for this special dish steam-fried and light and puffy! my family’s okonomiyaki recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
