How to Make Perfect My Daughter's Favorite Basic Okonomiyaki

My Daughter's Favorite Basic Okonomiyaki. Here's an easy, ready to cook recipe by OtaJoy that makes cooking the Japanese favorite festival food Okonomiyaki simple! It is customizable and very fun to. This week on "Dear Test Kitchen," Ivan Orkin joins Josh to make two different versions of okonomiyaki, a Japanese savory pancake stuffed with, in Ivan's.

Okonomiyaki - Japanese savoury pancake containing loads of shredded cabbage topped with egg, meat and bonito flakes. Okonomiyaki is the famous Japanese savory pancake that is usually cooked at the dining table so you can customize it to your taste. My daughter's food blog - RecipeTin Eats. You can have My Daughter's Favorite Basic Okonomiyaki using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of My Daughter's Favorite Basic Okonomiyaki

1. It's 200 grams of Cabbage.
2. You need 100 grams of Plain white flour.
3. You need 1 of ＊ Egg.
4. It's 150 ml of ＊Water.
5. Prepare 4 tbsp of ＊ Grated nagaimo yam.
6. You need 1 tsp of ＊Soy sauce.
7. You need 1 tbsp of ＊ Mayonnaise.
8. You need 2 tbsp of ＊ Bonito flakes.
9. You need 1 tbsp of ＊ Tiny dried shrimp.
10. You need 1 of The additions: Thinly sliced pork belly, squid, shrimp.

Here is a basic recipe for the Hiroshima-style Okonomiyaki: (Note that I have written this recipe step by step. Okonomiyaki is a savory Japanese pancake which has thinly sliced cabbage, and other ingredients. Okonomiyaki ~ a Japanese savory pancake & my favorite food❤. The Best Okonomiyaki Recipe (Okonomi-Yaki, Japanese Pancake, Japanese Pizza) - Osaka Style, w/ or w/o special ingredients such as Okonomiyaki Flour.

My Daughter's Favorite Basic Okonomiyaki step by step

1. Chop up the cabbage into 5 mm square pieces. It's quicker to chop in a food processor, but this tends to make the cabbage too watery, so it's best to hand-chop it with a knife..
2. Mix all the ＊ ingredients together. Mayonnaise is used to add a little oil to the batter, which makes it easier to mix. The bonito flakes and tiny dried shrimp are for adding extra umami..
3. Add the flour to the mix gradually, in about 3 portions, mixing between each addition. Coat the chopped up cabbage with additional flour, besides the cupful used for the batter..
4. Just before you're going to cook the okonomiyaki (this is important!) mix the batter and cabbage together. Mix up the batter from the bottom using a large spoon about 30 times, while incorporating air into it..
5. Heat some oil in a frying pan over medium heat, and pour in about 1 and 1/2 ladles of batter in. Top with the additions of your choice, and steam-cook with a lid on both sides..
6. Don't press down on the okonomiyaki with a spatula while you're cooking it. For the cooking oil, use some oil you previously used for tempura if you have it. It should add flavor..
7. I used an Osaka area sauce called Kinmon sauce and Japanese Worcestershire sauce in equal amounts. "Carp sauce" from Hiroshima is delicious too..
8. In Kansai, white rice is a must with okonomiyaki. We eat the okonomiyaki with it as a 'set meal'. I used reduced calorie mayonnaise here. You can add tempura batter crumbs (tankasu) to the batter if you'd like..

Recipes for Hiroshima style Okonomiyaki and a variety of other ideas on our Recipe Variations page. Okonomiyaki is one of my favorite savory pancake, hands down! Okonomiyaki's origin is Osaka and Hiroshima and today I'm sharing Osaka style which is more simpler and easier to make! The batter and cabbage is the basic ingredients for Oknomiyaki and rest of other ingredients are totally up to you! One afternoon near Kyoto I found myself looking through a pane of glass at a man standing over a large, flat, hot griddle.