How to Love Perfect My Daughter's Favorite Basic Okonomiyaki

How to Love Perfect My Daughter's Favorite Basic Okonomiyaki Delicious, fresh and tasty.

My Daughter's Favorite Basic Okonomiyaki. Great recipe for My Daughter's Favorite Basic Okonomiyaki. I want my daughter to make this for me one day! All the girls in the Kansai region should have a recipe for okonomiyaki (like this one) memorized!

This Filipino Okonomiyaki/Takoyaki recipe is super easy to prepare and cook for the whole family and for your friends as well.

Must-buy for better taste: Japanese mayo This recipe is a basic version of Okonomiyaki, but we enjoy so many kinds of ingredients choices for Okonomiyaki in Japan.

You can be very creative to enjoy this dish.

You can cook My Daughter's Favorite Basic Okonomiyaki using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of My Daughter's Favorite Basic Okonomiyaki

1. It’s 200 grams of Cabbage.

2. It’s 100 grams of Plain white flour.

3. It’s 1 of ＊ Egg.

4. You need 150 ml of ＊Water.

5. It’s 4 tbsp of ＊ Grated nagaimo yam.

6. You need 1 tsp of ＊Soy sauce.

7. Prepare 1 tbsp of ＊ Mayonnaise.

8. It’s 2 tbsp of ＊ Bonito flakes.

9. You need 1 tbsp of ＊ Tiny dried shrimp.

10. Prepare 1 of The additions: Thinly sliced pork belly, squid, shrimp.

Other popular ingredients are cheese, mochi, Kimuchi, a lot of green onion or chive, shrimp, etc.!

They melt with the heat and make a mozzarella cheese-textured surprise in your okonomiyaki.

Mochi pairs well with melted cheese, too.

Watch as Hannah makes okonomiyaki, crispy Japanese cabbage pancakes..

My Daughter's Favorite Basic Okonomiyaki instructions

1. Chop up the cabbage into 5 mm square pieces. Its quicker to chop in a food processor, but this tends to make the cabbage too watery, so it's best to hand-chop it with a knife..

2. Mix all the ＊ ingredients together. Mayonnaise is used to add a little oil to the batter, which makes it easier to mix. The bonito flakes and tiny dried shrimp are for adding extra umami..

3. Add the flour to the mix gradually, in about 3 portions, mixing between each addition. Coat the chopped up cabbage with additional flour, besides the cupful used for the batter..

4. Just before youre going to cook the okonomiyaki (this is important!) mix the batter and cabbage together. Mix up the batter from the bottom using a large spoon about 30 times, while incorporating air into it..

5. Heat some oil in a frying pan over medium heat, and pour in about 1 and 1/2 ladles of batter in. Top with the additions of your choice, and steam-cook with a lid on both sides..

6. Dont press down on the okonomiyaki with a spatula while you're cooking it. For the cooking oil, use some oil you previously used for tempura if you have it. It should add flavor..

7. I used an Osaka area sauce called Kinmon sauce and Japanese Worcestershire sauce in equal amounts. "Carp sauce" from Hiroshima is delicious too..

8. In Kansai, white rice is a must with okonomiyaki. We eat the okonomiyaki with it as a set meal'. I used reduced calorie mayonnaise here. You can add tempura batter crumbs (tankasu) to the batter if you'd like..

Gathering his favorite recipes, Chef Yoshio shares his tips for three major regional styles of this comfort food in this cookbook—Hiroshima, Osaka, and Tokyo styles.

As well as introducing classic Okonomiyaki dishes, Chef Yoshio shares his creative new dishes that expand the possibilities of Okonomiyaki.

Okonomiyaki is getting slowly more popular outside of Japan.

It's often described as a Japanese pizza, but it's more like a savory pancake.

Okonomiyaki was invented, they say, in Osaka, which is a city famous for cheap and good eats.