Recipe of Homemade Japanese pork and cabbage okonomiyaki (Butatama 豚玉 お好み焼き)
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Make Perfect Japanese pork and cabbage okonomiyaki (Butatama 豚玉お好み焼き). One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Japanese pork and cabbage okonomiyaki (Butatama 豚玉お好み焼き) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Japanese pork and cabbage okonomiyaki (Butatama 豚玉お好み焼き) using 21 ingredients and 7 steps. Here is how you cook that.
Easy and tasty idea for your lunch!
Ingredients and spices that need to be Prepare to make Japanese pork and cabbage okonomiyaki (Butatama 豚玉お好み焼き):
- ■ Ingredients for okonomiyaki
- 5 pieces (spring) cabbage
- 10 cm leek
- 1 can corn
- Some fried balls(Japanese "agetama")
- 5 pieces sliced pork
- Some melting cheese
- ■ Okonomiyaki dough
- 100 g flour ★
- 20 g starch ★
- 4 g baking powder ★
- 1 teaspoon soy sauce ☆
- 1 teaspoon sugar ☆
- 1 teaspoon ajinomoto soup stock (ajinomoto dashi)☆
- to taste salt ☆
- 1 egg
- 160 cc Water
- ■ Topping
- some dried bonito (katsuobushi)
- some okonomiyaki sauce
- some mayonnaise
Instructions to make Japanese pork and cabbage okonomiyaki (Butatama 豚玉お好み焼き)
- Cut the cabbage leaves in small pieces.
- Cut the leek and also cut in small pieces. Prepared the canned corn.
- Measure all the ★ ingredients, add ☆ ingredients and mix beaten egg. Pour water little by little.
- Add some cheese and agetama.
- Add some oil into the pan, pour half of the dough and start frying.
- Place some sliced pork on the top. Cook both sides of okonomiyaki for about 5 minutes.
- When it's well cooked, done! Cook the other half of the dough as well. Apply okonomiyaki sauce. Draw stripes with mayonnaise slowly and it will be a pettern if you put lines from the side with using a chopstick. Add dried bonito.
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