Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam
Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fluffy kansai-style okonomiyaki with cabbage and nagaimo yam. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have fluffy kansai-style okonomiyaki with cabbage and nagaimo yam using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:
  1. Make ready 200 grams Cabbage
  2. Prepare 100 grams Thinly sliced pork belly
  3. Make ready 2 medium Eggs
  4. Prepare 2 to 3 tablespoons Tempura crumbs
  5. Get 1 tbsp Sakura shrimp
  6. Take 1 pinch Red-coloured pickled ginger
  7. Get 80 grams ○ Cake flour
  8. Make ready 160 grams ○ Grated nagaimo yam
  9. Prepare 1 tsp ○ Bonito dashi stock granules or powdered bonito
  10. Prepare 1/2 tsp ○ Usukuchi soy sauce
  11. Get For finishing:
  12. Take 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes
Instructions to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:
  1. Put all the ○ ingredients in a bowl and whisk with chopsticks until sticky. Let it rest in the fridge for 30 minutes if you have time.
  2. Roughly shred the cabbage (about 5 cm long × 4-5 mm wide). Cut the thinly sliced pork belly into halves.
  3. Add cabbage, eggs, tempura crumbs, sakura shrimp, and pickled red ginger. Mix from the bottom using a big spoon to incorporate as much air as possible.
  4. <If you're using a frying pan> Heat a little oil in a pan over medium-low heat and drop the batter on the pan without flattening it. Form a round shape and place the meat on top. Cook slowly.
  5. After you flip it over, do not press down on it and turn up the heat gradually. Cook until the meat is crisp. Flip it over again and cook over medium heat to crisp the surface of the okonomiyaki.
  6. I usually cook 2 okonomiyaki at the same time. I recommend you use an electric griddle heated to 230°C and cook 3 okonomiyaki at the same time!
  7. To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top.

So that is going to wrap this up with this exceptional food fluffy kansai-style okonomiyaki with cabbage and nagaimo yam recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!