A Superb Okonomiyaki Made By A Kansai Person (Flour Edition) Recipe by cookpad.japan
Cooking Instructions 1 Mix flour with kombu tea (or dashi stock granules or umami seasoning), eggs, baking soda, and yamaimo (grated). Add water a bit at a time and mix together while checking the viscosity. Let it sit in the fridge overnight. Squeeze as much water as you can from the cabbage. 2 Add your favorite vegetables to the batter left overnight. 3 Heat a pan or electric griddle to medium heat! Once it has heated, lay the pork belly, and pour the batter on top. Don't press down on the pancake! 4 This is one of the key points! After cooking it crispy on both sides, reduce to medium heat, cover with a lid, and steam for a while. This is one of the tricks for plumping up the batter! Remove the lid, turn the heat to high, cook until crisp on top, and you are done! 1 Mix flour with kombu tea (or dashi stock granules or umami seasoning), eggs, baking soda, and yamaimo (grated). Add water a bit at a time and mix together while checking the viscosity. Let it sit in the fridge overnight. Squeeze as much water as you can from the cabbage. 1 Mix flour with kombu tea (or dashi stock granules or umami seasoning), eggs, baking soda, and yamaimo (grated). Add water a bit at a time and mix together while checking the viscosity. Let it sit in the fridge overnight. Squeeze as much water as you can from the cabbage. 2 Add your favorite vegetables to the batter left overnight. 2 Add your favorite vegetables to the batter left overnight. 3 Heat a pan or electric griddle to medium heat! Once it has heated, lay the pork belly, and pour the batter on top. Don't press down on the pancake! 3 Heat a pan or electric griddle to medium heat! Once it has heated, lay the pork belly, and pour the batter on top. Don't press down on the pancake! 4 This is one of the key points! After cooking it crispy on both sides, reduce to medium heat, cover with a lid, and steam for a while. This is one of the tricks for plumping up the batter! Remove the lid, turn the heat to high, cook until crisp on top, and you are done! 4 This is one of the key points! After cooking it crispy on both sides, reduce to medium heat, cover with a lid, and steam for a while. This is one of the tricks for plumping up the batter! Remove the lid, turn the heat to high, cook until crisp on top, and you are done! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Easy, But Flavorful Pickled Peppers & Chili's Crescent Roll Taco Bake Christi's Buttermilk Chicken Simple Smoked Chicken Wings An Osaka Aunties' Okonomiyaki Manly Hiroshima-style Okonomiyaki Cooked with a Pressure Cooker: Fresh Potatoes with Sweet Miso Hijiki Seaweed and Chikuwa in Miso Honey Mayonnaise Steam-Fried and Light and Puffy! My Family's Okonomiyaki flank steak w tomato balsamic sauce Easy, But Flavorful Pickled Peppers & Chili's Crescent Roll Taco Bake Christi's Buttermilk Chicken Simple Smoked Chicken Wings An Osaka Aunties' Okonomiyaki Manly Hiroshima-style Okonomiyaki Cooked with a Pressure Cooker: Fresh Potatoes with Sweet Miso Hijiki Seaweed and Chikuwa in Miso Honey Mayonnaise Steam-Fried and Light and Puffy! My Family's Okonomiyaki flank steak w tomato balsamic sauce