Recipe: Tasty Seafood Delight! Okonomiyaki with Yamaimo

Recipe: Tasty Seafood Delight! Okonomiyaki with Yamaimo Delicious, fresh and tasty.

Seafood Delight! Okonomiyaki with Yamaimo. Okonomiyaki (literally means 'grilled as you like it') is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, meat/ protein and topped with a variety of condiments. Better known as 'Japanese pizza' in the US. Vegan Okonomiyaki is a savoury Japanese pancake made with yamaimo, rice flour, cabbage and tenkasu, topped with delicious okonomiyaki sauce and Japanese mayonnaise.

Since Okonomiyaki means "cooked as you like it" in Japanese, I've listed a bunch of suggestions to come up with your own creative version of this dish.

Enjoy the delicious Okonomiyaki with the harmony of vegetables, seafood, pork belly and the various toppings! [recipe].

Grate the yamaimo, Japanese mountain yam.

You can cook Seafood Delight! Okonomiyaki with Yamaimo using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Seafood Delight! Okonomiyaki with Yamaimo

1. Prepare 1 of Seafood, such as oysters, prawns, scallops, octopus, squid, etc..

2. Prepare 4 slice of Thinly sliced pork belly.

3. You need 1 of Mustard.

4. Prepare 1 of Aonori and bonito flakes.

5. Prepare of For the batter.

6. It’s 160 grams of Grated yamaimo.

7. It’s 80 grams of Cabbage.

8. Prepare 1 tsp of Red pickled ginger.

9. You need 2 tsp of Fine bonito flakes.

10. You need 3 tbsp of Finely chopped green onion.

11. It’s 2 tbsp of Tempura crumbs.

12. Prepare 1 of Egg.

13. It’s of For the specially blended sauce.

14. It’s 1 of blended at a 10 to 1 ratio Tonkatsu sauce and "doro" sauce.

15. It’s of For the creamy mayonnaise.

16. It’s 1 of blended at a 10 to 1 to 1 ratio Mayonnaise, milk, and yoghurt.

The yamaimo yam will give the okonomiyaki a delightfully gooey texture.

Okonomiyaki is also called Japanese pancake or pizza.

This is the classic Osaka style that's super delicious with all the traditional garnishes, and it's easy to make.

Drizzle with okonomiyaki sauce and mayonnaise; sprinkle with ao-nori, remaining beni-shoga, remaining katsuobushi, and remaining scallion greens; and serve immediately off of a Yamaimo is Japanese mountain yam, a long root vegetable with thin, light brown skin and a slimy internal texture.

Seafood Delight! Okonomiyaki with Yamaimo instructions

1. Coarsely shred the cabbage. Each slice should be 5 mm wide x 5 cm long (they will be difficult to mix if too long)..

2. Remove the veins from the prawns and peel the shells. Cut the octopus, scallops and squid into bite-sized pieces..

3. Rinse the oyster with salt water and drain in a colander..

4. Peel the skin of the yamaimo with a vegetable peeler, then grate..

5. Gently mix all the batter ingredients, except the tempura crumbs and pork. Add the tempura crumbs just before cooking the batter..

6. For variation, fry eggs on an electric griddle and place on top of the okonomiyaki!.

7. After 4 minutes flip over the cakes. This should be done carefully, since the batter is quite delicate. Cook the other side for 4 minutes and flip over again..

8. Cook each side for another minute, then they are done. Pour on the sauce and drizzle the creamy mayonnaise on top. Sprinkle on aonori powder and fine bonito flakes, then serve!.

9. I like slightly spicy hot sauce for these, so I add Doro' sauce for a spicy kick..

10. Mix the mayonnaise, milk, and plain yoghurt, and you will have a creamy sauce. It tastes nice. Make only enough to use up on that day..

11. For variation, fry eggs on a hot plate and place on top of the okonomiyaki!.

12. For Kansai-style okonomiyaki, see..

Okonomiyaki - Japanese savoury pancake containing loads of shredded cabbage topped with egg, meat and bonito flakes.

Yamaimo is difficult to obtain in Australia and probably in most countries outside of Japan.

My okonomiyaki always has an egg in the middle before placing meat/seafood.

Yamaimo/Nagaimo/Tororoimo is a type of yam that can be eaten raw and is used frequently in Japanese cooking.

This confused me when I was a child because my grandmother always called it Tororoimo but my mom would mix it up and call it Nagaimo and Tororoimo.