How to Prepare Delicious Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

How to Prepare Delicious Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam Delicious, fresh and tasty.

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam. Hiroshima-Style Okonomiyaki uses almost the same ingredients, but they are layered rather than mixed in with the Okonomiyaki has varieties too even in Osaka and Kansai region. You can, most of Okonomiyaki recipes use Nagaimo for the "fluffy" texture factor, not much of the taste factor. 🙂. Okonomiyaki comes from combining two Japanese words Kansai-style, the most common version, mixes ingredients into the batter before grilling.

Great recipe for Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam.

I don't know how many times I've altered recipes to make the best okonomiyaki for my husband who's a huge fan.

I've changed around the amount of batter, how to cut the cabbage and what to use for seasonings.

You can have Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam using 12 ingredients and 7 steps. Here is how you cook that.

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

1. Prepare 200 grams of Cabbage.

2. Prepare 100 grams of Thinly sliced pork belly.

3. Prepare 2 medium of Eggs.

4. It’s 2 of to 3 tablespoons Tempura crumbs.

5. Prepare 1 tbsp of Sakura shrimp.

6. It’s 1 pinch of Red-coloured pickled ginger.

7. Prepare 80 grams of ○ Cake flour.

8. Prepare 160 grams of ○ Grated nagaimo yam.

9. It’s 1 tsp of ○ Bonito dashi stock granules or powdered bonito.

10. You need 1/2 tsp of ○ Usukuchi soy sauce.

11. Prepare of For finishing:.

12. It’s 1 of Okonomiyaki sauce, mayonnaise, aonori, bonito flakes.

Kansai- or Osaka-style okonomiyaki is the predominant version of the dish, found throughout most of Japan.

The batter is made of flour, grated nagaimo (a type of yam), water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as green onion, meat (generally thin pork belly.

Okonomiyaki is getting slowly more popular outside of Japan.

Nagaimo is a starchy root vegetable, which can be known under the names taro root or under that annoying Professional okonomiyaki stores may use beautifully finely shredded cabbage, but if your knife skills.

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

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 youre 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..

Okonomiyaki - Japanese savoury pancake containing loads of shredded cabbage topped with egg You might have heard that the cooking style of okonomiyaki with the batter mixed with shredded But I married with a man from Kobe which is part of Kansai region, close to Osaka and learnt the.

Kansai-style okonomiyaki on the other hand is mixed together before being cooked like a pancake.

Nagaimo, which literally means "long potato" is a key ingredient in Kansai style okonomiyaki.

It's a species of yam consumed all over Asia.

In Japan, it's often eaten raw in salads and grated into.