How to Best Delicious Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

How to Best Delicious Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam Delicious, fresh and tasty.

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam. Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam step by step. Put all the ingredients in a bowl and whisk with chopsticks until sticky. Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam I don't know how many times I've altered recipes to make the best okonomiyaki for my husband who's a huge fan.

Here is how you cook that.

When both sides are nicely browned like the top photo, it's ready.

This okonomiyaki has lots of nagaimo yam so the fluffy and soft texture remains even after cooking too long.

You can have Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam using 12 ingredients and 7 steps. Here is how you cook it.

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

1. Prepare 200 grams of Cabbage.

2. Prepare 100 grams of Thinly sliced pork belly.

3. It’s 2 medium of Eggs.

4. It’s 2 of to 3 tablespoons Tempura crumbs.

5. You need 1 tbsp of Sakura shrimp.

6. You need 1 pinch of Red-coloured pickled ginger.

7. Prepare 80 grams of ○ Cake flour.

8. It’s 160 grams of ○ Grated nagaimo yam.

9. It’s 1 tsp of ○ Bonito dashi stock granules or powdered bonito.

10. You need 1/2 tsp of ○ Usukuchi soy sauce.

11. You need of For finishing:.

12. Prepare 1 of Okonomiyaki sauce, mayonnaise, aonori, bonito flakes.

I got this delicious recipe for Okonomiyaki from my friend Mayumi, who is from Osaka.

It is a bit thinner and more tangy than.

The Kansai style of okonomiyaki features a batter typically consisting of flour and eggs, accompanied by shredded cabbage, grated nagaimo (a variant of yam), and water or dashi (a soup stock).

Unlike the Hiroshima style, the ingredients are mixed rather than layered, and there is less cabbage than would be included in the Hiroshima style of the.

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam instructions

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 youre 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..

Nagaimo, which literally means "long potato" is a key ingredient in Kansai style okonomiyaki.

It's a species of yam consumed all over Asia.

In Japan, it's often eaten raw in salads and grated into sauces, but it has a thick mucus-like texture that tends to put people off who weren't raised eating it.

Okonomiyaki (お好み焼き) is another Japanese street food, like Yakisoba (Japanese Stir Fried Noodles) which I posted few weeks ago.

The batter with loads of shredded cabbage is pan fried with egg, sliced meat, bonito flakes on top.