Simple Way to Make Perfect My Daughter's Favorite Basic Okonomiyaki
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, How to Make Award-winning My Daughter's Favorite Basic Okonomiyaki. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Daughter's Favorite Basic Okonomiyaki, 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 My Daughter's Favorite Basic Okonomiyaki 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 My Daughter's Favorite Basic Okonomiyaki is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have My Daughter's Favorite Basic Okonomiyaki using 10 ingredients and 8 steps. Here is how you cook it.
I want my daughter to make this for me one day! All the girls in the Kansai region should have a recipe for okonomiyaki (like this one) memorized!
Mix the batter and the cabbage together right before you cook the okonomiyaki. When you mix, hold up the bowl and lift up your spoon between mixes so as to incorporate air into the batter...it's a bit hard to explain though! Soft and a bit creamy--this is our family's favorite kind of okonomiyaki. For 2 medium okonomiyaki. Recipe by Penpen mama
Ingredients and spices that need to be Take to make My Daughter's Favorite Basic Okonomiyaki:
- 200 grams Cabbage
- 100 grams Plain white flour
- 1 ＊ Egg
- 150 ml ＊Water
- 4 tbsp ＊ Grated nagaimo yam
- 1 tsp ＊Soy sauce
- 1 tbsp ＊ Mayonnaise
- 2 tbsp ＊ Bonito flakes
- 1 tbsp ＊ Tiny dried shrimp
- 1 The additions: Thinly sliced pork belly, squid, shrimp
Instructions to make My Daughter's Favorite Basic Okonomiyaki
- Chop up the cabbage into 5 mm square pieces. It's quicker to chop in a food processor, but this tends to make the cabbage too watery, so it's best to hand-chop it with a knife.
- Mix all the ＊ ingredients together. Mayonnaise is used to add a little oil to the batter, which makes it easier to mix. The bonito flakes and tiny dried shrimp are for adding extra umami.
- Add the flour to the mix gradually, in about 3 portions, mixing between each addition. Coat the chopped up cabbage with additional flour, besides the cupful used for the batter.
- Just before you're going to cook the okonomiyaki (this is important!) mix the batter and cabbage together. Mix up the batter from the bottom using a large spoon about 30 times, while incorporating air into it.
- Heat some oil in a frying pan over medium heat, and pour in about 1 and 1/2 ladles of batter in. Top with the additions of your choice, and steam-cook with a lid on both sides.
- Don't press down on the okonomiyaki with a spatula while you're cooking it. For the cooking oil, use some oil you previously used for tempura if you have it. It should add flavor.
- I used an Osaka area sauce called Kinmon sauce and Japanese Worcestershire sauce in equal amounts. "Carp sauce" from Hiroshima is delicious too.
- In Kansai, white rice is a must with okonomiyaki. We eat the okonomiyaki with it as a 'set meal'. I used reduced calorie mayonnaise here. You can add tempura batter crumbs (tankasu) to the batter if you'd like.
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