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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, steam-fried and light and puffy! my family's okonomiyaki. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Steam-Fried and Light and Puffy! My Family's Okonomiyaki is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Steam-Fried and Light and Puffy! My Family's Okonomiyaki is something which I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Steam-Fried and Light and Puffy! My Family's Okonomiyaki:
  1. Prepare 300 grams Thinly sliced pork (belly, loin, shoulder roast, etc)
  2. Take 1 Mild sauce, mayonnaise, aonori, bonito flakes, chest etc.)
  3. Get For the batter:
  4. Prepare 3 Eggs
  5. Make ready 100 ml Water
  6. Make ready 30 grams Yam potato (grated)
  7. Prepare 1 1/2 tsp Bonito powder - very fine bonito flakes
  8. Get 500 grams Cabbage (minced)
  9. Take 80 grams Flour (cake flour)
Instructions 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’s going to wrap this up with this exceptional food steam-fried and light and puffy! my family's okonomiyaki recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!