How to Make Award-winning Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam
Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, How to Prepare Speedy Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to 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 that.
I don't know how many times I've altered recipes to make the best okonomiyaki for my husband who's a huge fan... I've changed around the amount of batter, how to cut the cabbage and what to use for seasonings...
I finally settled down on this recipe, because my husband told me that this was delicious.
-To keep the moisture of the cabbage from mixing with the batter, roughly julienne the cabbage into thin but short matchstick-like pieces.
-Sprinkle a little salt and pepper on thinly sliced pork belly. Wipe away excess oil that seeps out from the meat with paper towels.
-Cook slowly so that you can enjoy the natural sweetness of the cabbage.
-Yamaimo yams make the batter too sticky, so use nagaimo yam, which contains more moisture. Recipe by Kichiri-monja
Ingredients and spices that need to be Make ready to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:
- 200 grams Cabbage
- 100 grams Thinly sliced pork belly
- 2 medium Eggs
- 2 to 3 tablespoons Tempura crumbs
- 1 tbsp Sakura shrimp
- 1 pinch Red-coloured pickled ginger
- 80 grams ○ Cake flour
- 160 grams ○ Grated nagaimo yam
- 1 tsp ○ Bonito dashi stock granules or powdered bonito
- 1/2 tsp ○ Usukuchi soy sauce
- For finishing:
- 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 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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