Easiest Way to Prepare Award-winning Simple and Delicious! Fluffy Osaka-style Okonomiyaki
Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Favorite Simple and Delicious! Fluffy Osaka-style Okonomiyaki. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Simple and Delicious! Fluffy Osaka-style 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 Simple and Delicious! Fluffy Osaka-style 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 recipe, we have to prepare a few components. You can have Simple and Delicious! Fluffy Osaka-style Okonomiyaki using 16 ingredients and 11 steps. Here is how you cook that.
Basic Osaka-style okonomiyaki made just by mixing and frying.
I have eaten this since I was little. It's delicious with the taste of Japanese dashi stock.
Make sure to cook over medium heat so that you can cook through the inside of the okonomiyaki too.
Pierce it with a bamboo skewer or a chopstick, and you can tell that it is cooked through if the white-ish batter doesn't stick to it. Recipe by classy
Ingredients and spices that need to be Get to make Simple and Delicious! Fluffy Osaka-style Okonomiyaki:
- 1/2 Cabbage
- 100 ml Nagaimo yam (grated)
- 1 Aka-ebi (red shrimp) or dried ami-ebi
- 1 as much as you want Thinly Sliced Pork belly, Squid, Shrimp
- 150 grams Cake flour
- 200 ml Water
- 3 to 4 Eggs
- 1 packet Dashi stock granules
- 1 pinch Salt
- 1 dash Umami seasoning
- 1 Green onion (chopped) (you can also use frozen one)
- 1 Tempura crumbs
- For finishing
- 1 Okonomiyaki sauce
- 1 Mayonnaise
- 1 Bonito flakes, aonori
Steps to make Simple and Delicious! Fluffy Osaka-style Okonomiyaki
- Shred the cabbage first and then chop it finely (as illustrated in the picture).
- Put cake flour, dashi stock, salt, and ajinomoto seasoning powder in a bowl.
- Add water and eggs.
- Grate nagaimo taro into the bowl and mix it well.
- Add the cabbage, green onions, aka-ebi, and tempura crumbs.
- If you're using any seafood, add them at this point.
- Place the pork in a pan and pour in the batter you just mixed.
- You can cook it up well by flattening and shaping the batter with a spatula.
- If you're not good at flipping it over, transfer the okonomiyaki to a plate once and put it back to the pan with flipping it over, as illustrated in the picture.
- Cook until the both sides are browned and the inside of the okonomiyaki is cooked through. (Pierce it with a bamboo skewer or a chopstick, and you can tell that it is cooked through if the white-ish batter doesn't stick to it.)
- The inside should look like this. It's fluffy, delicious okonomiyaki.
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