Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam
Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, fluffy kansai-style okonomiyaki with cabbage and nagaimo yam. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fluffy kansai-style okonomiyaki with cabbage and nagaimo yam using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:
  1. Take 200 grams Cabbage
  2. Prepare 100 grams Thinly sliced pork belly
  3. Prepare 2 medium Eggs
  4. Take 2 to 3 tablespoons Tempura crumbs
  5. Take 1 tbsp Sakura shrimp
  6. Get 1 pinch Red-coloured pickled ginger
  7. Take 80 grams ○ Cake flour
  8. Prepare 160 grams ○ Grated nagaimo yam
  9. Get 1 tsp ○ Bonito dashi stock granules or powdered bonito
  10. Get 1/2 tsp ○ Usukuchi soy sauce
  11. Take For finishing:
  12. Prepare 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes
Steps to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:
  1. Put all the ○ ingredients in a bowl and whisk with chopsticks until sticky. Let it rest in the fridge for 30 minutes if you have time.
  2. Roughly shred the cabbage (about 5 cm long × 4-5 mm wide). Cut the thinly sliced pork belly into halves.
  3. Add cabbage, eggs, tempura crumbs, sakura shrimp, and pickled red ginger. Mix from the bottom using a big spoon to incorporate as much air as possible.
  4. <If you're using a frying pan> Heat a little oil in a pan over medium-low heat and drop the batter on the pan without flattening it. Form a round shape and place the meat on top. Cook slowly.
  5. After you flip it over, do not press down on it and turn up the heat gradually. Cook until the meat is crisp. Flip it over again and cook over medium heat to crisp the surface of the okonomiyaki.
  6. I usually cook 2 okonomiyaki at the same time. I recommend you use an electric griddle heated to 230°C and cook 3 okonomiyaki at the same time!
  7. To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top.

So that’s going to wrap this up for this special food fluffy kansai-style okonomiyaki with cabbage and nagaimo yam recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!