Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, steam-fried and light and puffy! my family's okonomiyaki. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Steam-Fried and Light and Puffy! I've come up with various techniques like the fluffy mixture and crispy meat. You can use any pork meat you like for the thinly sliced pork, such as pork loin, or shoulder loin! Akane seemed to be really admiring of Konatsu's beach outfit: a tight black top with a loose light blue short-sleeved shirt with the bottom rolled up over it, and a colourful sarong around her hips..
Steam-Fried and Light and Puffy! My Family's Okonomiyaki is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Steam-Fried and Light and Puffy! My Family's Okonomiyaki is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook steam-fried and light and puffy! my family's okonomiyaki using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Steam-Fried and Light and Puffy! My Family's Okonomiyaki:
- Take 300 grams Thinly sliced pork (belly, loin, shoulder roast, etc)
- Make ready 1 Mild sauce, mayonnaise, aonori, bonito flakes, chest etc.)
- Make ready For the batter:
- Take 3 Eggs
- Take 100 ml Water
- Get 30 grams Yam potato (grated)
- Prepare 1 1/2 tsp Bonito powder - very fine bonito flakes
- Get 500 grams Cabbage (minced)
- Make ready 80 grams Flour (cake flour)
This promo is valid for selected signatures restaurants only. This promo is valid for self pick-up orders only. It's the social network of cooking for pleasure ! The order-at-the-counter menu includes their famous locally harvested oysters (steamed or fried), fried or boiled shrimp, fried fish, crab cakes, shrimp and grits, Frogmore stew and, of course.
Instructions to make Steam-Fried and Light and Puffy! My Family's Okonomiyaki:
- Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor.
- Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.
- On a heated electric griddle, spread out 6 portions into a plump circle.
- 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.
- Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.
- Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes).
- Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.
- Use katsuo powder instead of dashi stock granules.
- I also added the cabbage stem,
- Ready to serve and ENJOY!
It's the social network of cooking for pleasure ! The order-at-the-counter menu includes their famous locally harvested oysters (steamed or fried), fried or boiled shrimp, fried fish, crab cakes, shrimp and grits, Frogmore stew and, of course. Well balanced, not too spicy, not too greasy. Definitely not heavily battered and deep fried. On one side, the heavy foot traffic along the Damrak, on the other the notorious Red Light District.
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