Okonomiyaki that's Crispy Outside and Fluffy Inside. Great recipe for Okonomiyaki that's Crispy Outside and Fluffy Inside. She taught me without measurements, so I measured everything out. I always mix the batter with my hands to check the texture, but be careful of the irritation from the yamaimo yam!
The dish is usually cooked on a griddle and fried to crispy outside and fluffy inside, and topped with sauce and mayonnaise as you like. Stir in flour, mixing until there are no dry patches. Dough will be loose and sticky. You can cook Okonomiyaki that's Crispy Outside and Fluffy Inside using 8 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Okonomiyaki that's Crispy Outside and Fluffy Inside
- You need 450 grams of Cabbage.
- It’s 4 of or 5 Green onions.
- You need 210 grams of Yamaimo.
- Prepare 3 of Eggs.
- Prepare 200 grams of Pork.
- It’s 50 grams of Tempura crumbs.
- Prepare 60 grams of Cake flour.
- It’s 100 ml of Water.
Cover lightly with a kitchen towel but don't seal the bowl airtight. The okonomiyaki dough uses gluten-free rice flour instead of regular flour which makes it crispy on the outside and fluffy on the inside. It is an okonomiyaki which people who are allergic to flour can eat. With the okonomiyaki cabbage, the vegetables are purchased fresh from contract farms.
Okonomiyaki that's Crispy Outside and Fluffy Inside instructions
Our policy is “crispy on the outside, light and fluffy on the inside”. This batter is a result of many year of development. This batter is made mixing the carefully ground premium flour with our natural broth ( squid, shrimp, bonito, kelp). This special batter allows us to produce flavor, aromatic and crispy okonomiyaki. Their [Okonomiyaki] is made from an original dough, crafted with carefully-selected Japanese-style dashi and bone soup.