Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam. Hiroshima-Style Okonomiyaki uses almost the same ingredients, but they are layered rather than mixed Okonomiyaki has varieties too even in Osaka and Kansai region. Sasebo is in Kyushu so she might Hi May! You can, most of Okonomiyaki recipes use Nagaimo for the "fluffy" texture factor.

Okonomiyaki comes from combining two Japanese words "okonomi" Add dashi, nagaimo yam or milk if substituted, and whisk gently until just combined. Be the first to review this recipe. I chop the cabbage, green onions, kimchee and pickled ginger all at the same time in my Cuisinart - it goes much quicker that Slowly beat in the okonomiyaki mix until it is well incorporated with the nagaimo/egg mixture. You can have Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam using 12 ingredients and 7 steps. Here is how you achieve that.

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

You need 200 grams of Cabbage.
Prepare 100 grams of Thinly sliced pork belly.
You need 2 medium of Eggs.
Prepare 2 of to 3 tablespoons Tempura crumbs.
You need 1 tbsp of Sakura shrimp.
You need 1 pinch of Red-coloured pickled ginger.
You need 80 grams of ○ Cake flour.
It's 160 grams of ○ Grated nagaimo yam.
Prepare 1 tsp of ○ Bonito dashi stock granules or powdered bonito.
You need 1/2 tsp of ○ Usukuchi soy sauce.
It's of For finishing:.
You need 1 of Okonomiyaki sauce, mayonnaise, aonori, bonito flakes.

Vegan Okonomiyaki is a savoury Japanese pancake made with yamaimo, rice flour, cabbage and Yamaimo (Mountain Yam) / Nagaimo (Long Yam): This is what makes the pancakes fluffy and To serve, place the pancake on a plate and drizzle with okonomiyaki sauce, Japanese vegan mayo and. 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.

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam instructions

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..
Roughly shred the cabbage (about 5 cm long × 4-5 mm wide). Cut the thinly sliced pork belly into halves..
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..
<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..
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..
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!.
To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top..

Okonomiyaki is a cabbage pancake covered with Okonomiyaki sauce. The main ingredients are cabbage and a choice of meat. Pork is most common, but squid, shrimp, and beef are also popular. Different areas of Japan have very different styles as well. For example, in Hiroshima people add.