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Before you jump to Okonomiyaki recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to okonomiyaki recipe. You can have okonomiyaki using 25 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Okonomiyaki:
- Prepare Batter:
- Get 120 g Unbleached All Purpose Flour,
- Get Pinch Sea Salt,
- Prepare Pinch Granulated Sugar,
- Get Pinch Baking Powder,
- Use 160 g Nagaimo / Japanese Yam Grated,
- Prepare 180 ml Daishi,
- Provide 1/2 Cup Tenkasu / Tempura Scraps,
- Prepare 1/2 Inch Ginger Grated,
- Get 4 Eggs Light Beaten,
- Use 740 g Japanese Cabbage Finely Shredded,
- Take Shichimi Togarashi / Japanese 7 Peppers, Pinch
- Take Sauce:
- Take 1.5 TBSP Granulated Sugar,
- Provide 2 TBSP Oyster Sauce,
- Provide 4 TBSP Tomato Ketchup,
- Provide 3.5 TBSP Worcestershire Sauce,
- Use Pinch High Quality Wasabi,
- Use Assembly:
- Provide Canola / Peanut / Vegetable Oil, A Few Drizzle
- Prepare 8 Slices High Quality Chicken Bacon,
- Get Nori Flakes, For Toppings
- Use Kewpie Mayo, For Toppings
- Prepare Scallions Coarsely Sliced, For Toppings
- You need Bonito Flakes, For Toppings
Instructions to make Okonomiyaki:
- Prepare batter. - - In a large bowl, add flour, salt, sugar and baking powder. - - Mix until well combined. - - Add in yam and incorporated well. - - The mixture should comes together like a dough.
- Gradually add in dashi while still mixing. - - Mix until well combine making sure no large lumps. - - You can pass the batter thru' a fine sieve. - - Cover with cling film and chill in the fridge for at least 1 hr.
- While waiting for the batter to set, prepare the sauce. - - In a small bowl, combine everything together. - - Set aside in the fridge until ready to use. - - After 1 hr, prep the batter.
- Add in tenkasu, ginger and eggs. - - If you can't find tenkasu, you can simply just deep fried up some batter. Tenkasu is just tempura scraps or leftover. - - Mix until well combined. - - Lastly fold in the cabbage and Shichimi Togarashi until fully incorporated.
- Assemble the okonomiyaki. - - In a skillet over medium heat, drizzle some oil. - - Once the oil is heated up, add in the batter. - - I am making 8 inch okonomiyaki in which the batter will fill up my skillet.
- You can make smaller ones by dividing the batter into 4 equal portions. - - Gently shape the batter into a round disc. - - Add strips of bacon on top of the batter.
- Cover the skillet and cook for 5 mins. - - Once bottom is lightly charred, confidently flip the batter. - - It is okay if it is messy. Use a spatula to coax into a round disc again. - - Cover and cook for another 5 mins.
- Once bottom is lightly charred, flip onto serving plate. - - Brush the sauce onto the okonomiyaki. - - Sprinkle nori flakes over the top. - - I dislike my okonomiyaki with lots of mayo, so I just dollops them over the top.
- If you prefer, you can squeeze mayo all over the top in a zig-zag motion. - - Lastly, sprinkle some bonito flakes and scallions over the top. - - Repeat the steps for the remaining okonomiyaki. - - Serve immediately and enjoy how the bonito flakes dance.
The shredded or chopped cabbage in the base is a given, but beyond that, you can add. Okonomiyaki is a cabbage pancake covered with Okonomiyaki sauce. Okonomiyaki is found anywhere in Japan, but is big in the Osaka area in western Japan where we are (proudly) from. Okonomiyaki - Japanese savoury pancake containing loads of shredded cabbage topped with egg, meat and bonito flakes. Eat with sweet sauce and mayonnaise!
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