Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese savory pan cake (okonomiyaki). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious. Early versions of okonomiyaki have existed hundreds of years. Better known as 'Japanese pizza' in the US.
Japanese Savory Pan Cake (Okonomiyaki) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Japanese Savory Pan Cake (Okonomiyaki) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook japanese savory pan cake (okonomiyaki) using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Savory Pan Cake (Okonomiyaki):
- Take 200 g all purpose flour : (A)
- Prepare 2 tbsp potato starch : (A)
- Make ready 1 tbsp baking powder : (A)
- Get 250 mL Dashi broth (1 tbsp Dashi powder n 250 mL water) : (A)
- Take 150 g grated potato
- Make ready 1 tbsp Sake (white wine)
- Take 5 eggs
- Prepare 5 sheets sliced pork
- Prepare 600 g cabbage (chopped)
- Prepare your favourite toppings (shrimps, squid, etc.)
- Take Bonito flakes n Aonori for toppings (optional)
- Make ready Okonomiyaki sauce n mayonnaise
Steps to make Japanese Savory Pan Cake (Okonomiyaki):
- Add all ingredients (A) in a large mixing bowl and mix with a whisk.
- Pour the Dashi broth and the grated potato, and the sake in the bowl.
- Let the batter rest in a fridge at least for 3 hours.
- Chop the cabbage into small pieces.
- Grease a frying pan and heat it.
- Prepare another small bowl and add three handfuls of the chopped cabbage, 2 tbsp of Okonomiyaki batter, and 1 egg. Mix them about 3 times. Don't mix them too much.
- Spread the Okonomiyaki batter mixed with the cabbage on the heated frying pan as soon as you can. Add the toppings and cover the frying pan with a lid. Braise it for a while.
- When the Okonomiyaki becomes golden brown, flip it over and braise until the Okonomiyaki is cooked.
- Serve on a plate and dress Okonomiyaki sauce and mayo. Sprinkle some bonito flakes and Aonori.
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Okonomiyaki (literally means 'grilled as you like it') is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, meat/ protein and topped with a variety of condiments. Better known as 'Japanese pizza' in the US. Okonomiyaki (お好み焼き, o-konomi-yaki) (listen ) is a Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter; it is an example of konamon (flour-based Japanese cuisine). Early versions of okonomiyaki have existed hundreds of years. So they developed pancake and added fillings in order to make a nutritious meal. There are two main varieties of Okonomiyaki that are most popular. Okonomiyaki is the famous Japanese savory pancake that is usually cooked at the dining table so you can customize it to your taste. My children loved okonomiyaki growing up - actually, they still love it just as much! Okonomiyaki (お好み焼き) is a Japanese street food which is very popular among. Click to rate this recipe: Enjoy one of the easiest and most delicious delicacies in Japanese cuisine with this okonomiyaki savoury pancake recipe. Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make! Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make! The dish originally developed from Japanese housewives who scrambled to make a quick, yet nutritious, family meal with whatever was left over in the fridge. Okonomiyaki is a cabbage pancake covered with Okonomiyaki sauce. Okonomiyaki sauce is a Worcester-based sauce with some sweetener, and it is the crucial flavor of this dish. We like Otafuku brand, but anything you can find is fine. Okonomiyaki is a savory Japanese pancake. There are two main types of okonomiyaki. Osaka (or Kansai) style or Hiroshima. Okonomiyaki is a type of savory Japanese pancake.
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