Hi, I’m Clara. Today, I will show you a way to make fluffy kansai-style okonomiyaki with cabbage and nagaimo yam recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look 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 favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is something that I have loved my whole life. They’re fine and they look wonderful.
To get started 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:
- Take 200 grams Cabbage
- Get 100 grams Thinly sliced belly
- Take 2 medium Eggs
- Make ready 2 to 3 tablespoons Tempura cbs
- Prepare 1 tbsp Sakura shrimp
- Take 1 pinch Red-coloured pickled ger
- Make ready 80 grams ○ Cake flour
- Take 160 grams ○ Grated nagaimo yam
- Make ready 1 tsp ○ Bonito dashi stock granules or powdered bonito
- Get 1/2 tsp ○ Usukuchi soy sauce
- Prepare For finishing:
- Get 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes
Instructions 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 am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
