Okonomiyaki with Lots of Spring Cabbage
Okonomiyaki with Lots of Spring Cabbage

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, okonomiyaki with lots of spring cabbage. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Okonomiyaki with Lots of Spring Cabbage is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Okonomiyaki with Lots of Spring Cabbage is something that I’ve loved my entire life.

Okonomi means "how you want it," and an okonomiyaki is one of the world's most infinitely adaptable dishes. 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.

To get started with this recipe, we must prepare a few ingredients. You can have okonomiyaki with lots of spring cabbage using 15 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Okonomiyaki with Lots of Spring Cabbage:
  1. Make ready 100 grams Cake flour
  2. Get 130 ml Dashi stock
  3. Take 4 leaves Cabbage
  4. Get 100 grams Thinly sliced pork belly
  5. Prepare 2 Green onions (small rounds)
  6. Prepare 2 tbsp Yamaimo (grated)
  7. Make ready 2 Eggs
  8. Take 2 tbsp Tempura crumbs
  9. Prepare 2 tbsp Sakura shrimp
  10. Make ready 1/2 tbsp Pickled red ginger (finely chopped)
  11. Take 1 Salt
  12. Get 1 Japanese Worcestershire-style sauce
  13. Make ready 1 Mayonnaise
  14. Prepare 1 Aonori
  15. Make ready 1 Bonito flakes

Combine the cabbage, tempura batter bits With a brush, brush the each pancake liberally with Otafuku sauce and drizzle lots of mayonnaise over the top. Scatter with spring onion and bonito. We spend an afternoon in the kitchen of Hannah Kirshner, a Brooklyn-based recipe developer and cooking instructor. Watch as Hannah makes okonomiyaki, crispy.

Steps to make Okonomiyaki with Lots of Spring Cabbage:
  1. Finely chop the cabbage, green onions and the pickled red ginger. Mix the flour, 1 egg and the yamaimo together well in a bowl. Add the dashi stock with a little salt and mix.
  2. Into the same bowl, fold in the cabbage, green onion, tempura crumbs, sakura shrimp, and the pickled red ginger.
  3. Grease a minimum 24 cm frying pan and pour in all of the batter. Place the pork on top, then crack an egg over it.
  4. Cook for 6-7 minutes. When the edges become firm, flip it over using your wrist. Once it's cooked, flip it over again.
  5. Dish it up. Serve with Japanese Worcestershire-style sauce, aonori and bonito flakes. Also pour over some mayonnaise if you'd like.
  6. Step 4: sometimes the egg will stick when you flip it over. To prevent this, add a little more oil and shake the pan as you flip it over.
  7. Kansai-Style Udon. - - https://cookpad.com/us/recipes/144195-easy-kansai-style-kitsune-udon
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Okonomiyaki is a Japanese style savoury cabbage pancake that can be made in minutes and a big hit Spread the spicy mayo on the pancake. Finish off with a generous sprinkle of spring onion and. Okonomiyaki are traditional Japanese fritter-like pancakes - great for using up white cabbage. Serve with okonomiyaki sauce, Japanese mayo or hot sauce. Fold the spring onions and cabbage into the batter until everything is well coated.

So that’s going to wrap it up for this special food okonomiyaki with lots of spring cabbage recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!