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How to Make Appetizing Okonomiyaki with Lots of Cabbage

Posted at June 17, 2020 17:48 by admin in Recipes Idea

Okonomiyaki with Lots of Cabbage. Okonomiyaki, translated as "grilled as you like" is a savory Japanese cabbage pancake (or some might call it Japanese pizza) made with lots of cabbage, some pancake batter and topped with several other ingredients. The cooked okonomiyaki is then topped with some delicious okonomiyaki sauce and served with Japanese mayonnaise. Popular street food from Osaka, Japan, Okonomiyaki is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, and your choice of protein, and topped with a variety of condiments.

Okonomiyaki with Lots of Cabbage The shredded or chopped cabbage in the base is a given, but beyond that, you can add whatever you'd like to the batter. Once you've got a few Japanese staples in your pantry (all of which have a shelf life of forever), making it at home is cheap, quick, easy, filling, and great for using. Okonomiyaki (お好み焼き, o-konomi-yaki) (listen (help · info)) is a Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter; it is an example of konamon (flour-based Japanese cuisine). You can have Okonomiyaki with Lots of Cabbage using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Okonomiyaki with Lots of Cabbage

  1. Prepare 200 grams of Cake flour.
  2. You need 2 of Eggs.
  3. You need 200 ml of Dashi stock.
  4. It’s 60 grams of Yamaimo yam.
  5. You need 1/2 of Cabbage.
  6. Prepare 1/2 of Squid.
  7. You need 6 slice of Thinly sliced pork belly.

The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked" (usually fried). ). Great recipe for Okonomiyaki with Lots of Spring Cabbage. This is a regular dish in my house. Okonomiyaki with Lots of Cabbage In Kansai, the cabbage is the star of an okonomiyaki pancake, and the batter just holds it together.

Okonomiyaki with Lots of Cabbage instructions

  1. Mix the grated yamaimo yam, dashi stock, eggs, and cake flour together. Let rest for about an hour..
  2. After the batter has rested, add the chopped squid. The juices of the squid is important too..
  3. Chop the cabbage into 5 mm or smaller pieces..
  4. Add a handful of cabbage to 1 ladle full of batter. Mix to incorporate lots of air..
  5. Pour the mixture into a pan and place the pork slices on top..
  6. Cover with a lid and let steam..
  7. When you flip the okonomiyaki over, it will look like this. A small non-stick pan is easy to use..
  8. Flip over again. The pork will be crispy. It's done..
  9. It has lots of cabbage..

The batter is not the star. It's kind of like a cabbage pancake, with a crispy surface and a light and fluffy inside. I think a simple okonomiyaki with just squid and pork tastes the best. In Japan, the batter and toppings will differ from region to region, but the three main styles are Kansai or Osaka, Hiroshima, and Tokyo. My favourite is the Kansai style because that's the area I grew up in.

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