Recipe of Speedy Fluffy and Creamy Okonomiyaki
Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Fluffy and Creamy Okonomiyaki. It is one of my favorites food recipes. For mine, I am going to 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 and Creamy 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 Fluffy and Creamy Okonomiyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can have Fluffy and Creamy Okonomiyaki using 11 ingredients and 8 steps. Here is how you cook that.
A package of ready to use okonomiyaki powder listed yamaimo as an ingredient, so I tried making a batter with grated yam and it was delicious. In addition, I saw a TV program once that a grandmother from the Kansai region who was really good at making okonomiyaki, so I copied her methods.
Make sure to cook through the okonomiyaki completely or it'll be sticky and floury inside rather than fluffy and creamy. And another thing, do not press down while cooking with a spatula. Recipe by Lesser Panda
Ingredients and spices that need to be Prepare to make Fluffy and Creamy Okonomiyaki:
- 80 grams ☆ Yamaimo (grated)
- 50 grams ☆ Flour
- 160 ml ☆ Water
- 1 tsp ☆ Powdered dashi
- 200 grams Cabbage
- 1 stalk Japanese leek
- 10 stalks Garlic chives (or Japanese leeks)
- 2 tbsp Tempura crumbs or cooked meat scraps
- 1 tbsp Pickled red ginger
- 10 slice Thinly sliced pork (I recommend pork belly)
- 2 Eggs
Steps to make Fluffy and Creamy Okonomiyaki
- Mix the ☆ ingredients in a large bowl.
- Cut the pork in 10 cm lengths. Julienne the cabbage leaves. Slice the leeks into 3 mm thickness. Cut the garlic chives into 3-4 cm lengths.
- Finely chop tempura crumbs or meat scraps and ginger. Mix into Step 1 well, and add the eggs.
- Lightly mix together until eggs are well incorporated into the batter.
- Pour in the batter in an oiled electric griddle or frying pan. It should not be spread out too much, but be thick and circular. Lay the pork belly on top.
- Cook both sides for a little less than 5 minutes (check to avoid burning). Do not press down the batter with a spatula. We usually use an electrical hot plate in my house at 200-250°C.
- Cook the side with the meat well until golden brown. It'll be delicious and crispy.
- If you like, top the okonomiyaki with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori. Serve warm.
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