Steam-Fried and Light and Puffy! My Family's Okonomiyaki
Steam-Fried and Light and Puffy! My Family's Okonomiyaki

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, steam-fried and light and puffy! my family's okonomiyaki. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Steam-Fried and Light and Puffy! My Family's Okonomiyaki is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Steam-Fried and Light and Puffy! My Family's Okonomiyaki is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook steam-fried and light and puffy! my family's okonomiyaki using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Steam-Fried and Light and Puffy! My Family's Okonomiyaki:
  1. Take 300 grams Thinly sliced pork (belly, loin, shoulder roast, etc)
  2. Get 1 Mild sauce, mayonnaise, aonori, bonito flakes, chest etc.)
  3. Prepare For the batter:
  4. Get 3 Eggs
  5. Make ready 100 ml Water
  6. Get 30 grams Yam potato (grated)
  7. Take 1 1/2 tsp Bonito powder - very fine bonito flakes
  8. Prepare 500 grams Cabbage (minced)
  9. Prepare 80 grams Flour (cake flour)
Steps to make Steam-Fried and Light and Puffy! My Family's Okonomiyaki:
  1. Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor.
  2. Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.
  3. On a heated electric griddle, spread out 6 portions into a plump circle.
  4. Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy.
  5. Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.
  6. Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes).
  7. Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.
  8. Use katsuo powder instead of dashi stock granules.
  9. I also added the cabbage stem,

So that is going to wrap this up for this exceptional food steam-fried and light and puffy! my family's okonomiyaki recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!