Easiest Way to Prepare Yummy Seafood Okonomiyaki with Nagaimo Yam

Easiest Way to Prepare Yummy Seafood Okonomiyaki with Nagaimo Yam Delicious, fresh and tasty.

Seafood Okonomiyaki with Nagaimo Yam. Great recipe for Seafood Okonomiyaki with Nagaimo Yam. This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.

You will need to grate the yam.

I'm okay but some people may get an allergic reaction, so you can wear a kitchen glove to grate or wash your hands quickly.

When raw, nagaimo is extremely slimy and sticky but once it is cooked, it helps give the okonomiyaki a delicious light texture, making it easier to eat.

You can have Seafood Okonomiyaki with Nagaimo Yam using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Seafood Okonomiyaki with Nagaimo Yam

1. It’s 120 grams of Okonomiyaki mix.

2. It’s 140 ml of Cold water.

3. It’s 220 grams of Cabbage.

4. Prepare 10 grams of Tempura crumbs.

5. Prepare 2 tbsp of Red pickled ginger.

6. It’s 40 grams of Thinly sliced pork belly.

7. Prepare 2 of Eggs.

8. You need 4 grams of Sakura shrimp.

9. It’s 100 grams of Mixed frozen seafood.

10. You need of For the toppings:.

11. Prepare 1 of Shredded nori seaweed.

12. You need 160 grams of Nagaimo (grated).

13. Prepare 1 dash of Green onions or scallions.

14. You need 2 of Egg yolks.

15. It’s of For the soy sauce dressing:.

16. It’s 2 tbsp of Soy sauce.

17. Prepare 1 tbsp of Mirin.

In a big bowl, whisk flour and Dashi (fish broth) together until smooth.

Stir egg and Nagaimo yam into the flour mixture.

Season it with salt and soy sauce.

Add chopped cabbage, onions, and ginger to the batter and mix.

Seafood Okonomiyaki with Nagaimo Yam step by step

1. Combine the okonomiyaki mix with very cold water and mix until just no longer floury. If you dissolve the powder too much, it will become sticky, so be careful..

2. Cover with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger..

3. Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions. Mix while incorporating air into the batter; dont knead all the air out..

4. Heat a frying pan and cook the okonmiyaki. Top the batter with pork slices. While the batter is still soft, tidy up the sides. Cook over low heat for about 5 minutes and then flip it over..

5. After flipping, cook over low heat for another 8 minutes. Dont push down on the top of the okonomiyaki. While it's cooking, grate the yam..

6. Flip over the okonomiyaki once more and cook for 2 minutes..

7. Once its done, transfer it to a plate and coat it with the soy sauce mixture. Top with plenty of grated yam. Serve it up from the frying pan, so that it can be enjoyed piping hot!.

8. Drizzle soy sauce on top of the grated yam. Sprinkle with shredded nori and chopped green onion. Place an egg yolk in the center to finish..

In a small bowl, mix flour, salt, and baking powder, if substituted for nagaimo yam, with a whisk.

Add dashi, nagaimo yam or milk if substituted, and whisk gently until just combined.

Authentic okonomiyaki includes grated nagaimo (similar to a yam) that adds a creamy texture to the batter and if you can't find it, feel free to omit it!

You can add whatever you like to the batter with common additions being pork belly, shrimp, octopus, calamari, oysters, soba noodles, udon noodles, veggies, cheese, smoked salmon, etc "as.

Nagaimo - like a yam, this is, to the Japanese, a must have ingredient in the making of Okonomiyaki.