Steam Fried And Light And Puffy! My Family's Okonomiyaki Recipe by cookpad.japan
Cooking Instructions 1 Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor. 2 Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly. 3 On a heated electric griddle, spread out 6 portions into a plump circle. 4 Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy. 5 Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over. 6 Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes). 7 Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes. 8 Use katsuo powder instead of dashi stock granules. 9 I also added the cabbage stem, 1 Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor. 1 Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor. 2 Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly. 2 Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly. 3 On a heated electric griddle, spread out 6 portions into a plump circle. 3 On a heated electric griddle, spread out 6 portions into a plump circle. 4 Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy. 4 Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy. 5 Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over. 5 Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over. 6 Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes). 6 Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes). 7 Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes. 7 Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes. 8 Use katsuo powder instead of dashi stock granules. 8 Use katsuo powder instead of dashi stock granules. 9 I also added the cabbage stem, 9 I also added the cabbage stem, 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 A Superb Okonomiyaki made by a Kansai Person (Flour Edition) Manly Hiroshima-style Okonomiyaki Cooked with a Pressure Cooker: Fresh Potatoes with Sweet Miso Hijiki Seaweed and Chikuwa in Miso Honey Mayonnaise flank steak w tomato balsamic sauce flank steak w tomato balsamic sauce Blondie blast (M&M blondie) Hiroshima-style Okonomiyaki made with Two Pans Sushi Rolls with Avocado & Spam Light, Fluffy, and Soft Kansai-Style Okonomiyaki A Superb Okonomiyaki made by a Kansai Person (Flour Edition) Manly Hiroshima-style Okonomiyaki Cooked with a Pressure Cooker: Fresh Potatoes with Sweet Miso Hijiki Seaweed and Chikuwa in Miso Honey Mayonnaise flank steak w tomato balsamic sauce flank steak w tomato balsamic sauce Blondie blast (M&M blondie) Hiroshima-style Okonomiyaki made with Two Pans Sushi Rolls with Avocado & Spam Light, Fluffy, and Soft Kansai-Style Okonomiyaki