My Family's Go-to Recipe for Okonomiyaki. Great recipe for My Family's Go-to Recipe for Okonomiyaki. Ever since I first started making this, I have been refining the recipe. Dried Seaweed (nori) There are different types of seaweed but the one used for okonomiyaki is called Nori in Japanese.
Peel the yam, if using (use gloves, because it can. Once the mochi blocks are exposed to air, they either go mouldy or dry and crack within a couple of weeks. They melt with the heat and make a mozzarella cheese-textured surprise in your okonomiyaki. You can have My Family's Go-to Recipe for Okonomiyaki using 12 ingredients and 0 steps. Here is how you achieve it.
Ingredients of My Family's Go-to Recipe for Okonomiyaki
- It’s 1/2 of of a medium head Cabbage (chopped).
- It’s 200 grams of Pork belly slices (cut into bite sizes).
- Prepare of Batter: (It's a very thick, sticky batter).
- Prepare 6 tbsp of ●Cake flour.
- Prepare 4 tbsp of Nagaimo, also called mountain yam (grated into pulp).
- You need 4 tbsp of Dashi stock (or water + dashi stock granules).
- You need 2 of ●Eggs.
- You need 2 tbsp of ●Tempura crumbs.
- You need 1 of Okonomiyaki sauce.
- It’s 1 of Mayonnaise.
- You need 1 of Aonori.
- Prepare 1 of Bonito flakes.
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour. Tip: This relaxes the gluten in the batter and improves the flavor and texture (fluffier). Set aside about ¼ of the green onions, preferably more green parts, for sprinkling over the okonomiyaki later. In a large bowl, whisk together the eggs, dashi or water, soy sauce, and salt together.
My Family's Go-to Recipe for Okonomiyaki instructions
Slowly add the flour and whisk to obtain a thick, smooth batter. Cut the bacon slices in half. 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.