Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, seafood okonomiyaki with nagaimo yam. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Seafood Okonomiyaki with Nagaimo Yam. This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it. Make sure to incorporate air into the batter while mixing.
Seafood Okonomiyaki with Nagaimo Yam is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Seafood Okonomiyaki with Nagaimo Yam is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have seafood okonomiyaki with nagaimo yam using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Seafood Okonomiyaki with Nagaimo Yam:
- Get 120 grams Okonomiyaki mix
- Prepare 140 ml Cold water
- Take 220 grams Cabbage
- Prepare 10 grams Tempura crumbs
- Make ready 2 tbsp Red pickled ginger
- Make ready 40 grams Thinly sliced pork belly
- Make ready 2 Eggs
- Take 4 grams Sakura shrimp
- Get 100 grams Mixed frozen seafood
- Prepare For the toppings:
- Make ready 1 Shredded nori seaweed
- Take 160 grams Nagaimo (grated)
- Make ready 1 dash Green onions or scallions
- Get 2 Egg yolks
- Get For the soy sauce dressing:
- Get 2 tbsp Soy sauce
- Get 1 tbsp Mirin
In a small saucepan, combine the sauce ingredients and bring to a boil. Remove the saucepan from the heat. Beat the egg in a bowl and add the flour, water, salt,. When raw, nagaimo is extremely slimy and sticky but once it is cooked, it helps give the okonomiyaki a delicious light texture, making it easier to eat.
Steps to make Seafood Okonomiyaki with Nagaimo Yam:
- Combine the okonomiyaki mix with very cold water and mix until just no longer floury. If you dissolve the powder too much, it will become sticky, so be careful.
- Cover with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
- Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions. Mix while incorporating air into the batter; don't knead all the air out.
- Heat a frying pan and cook the okonmiyaki. Top the batter with pork slices. While the batter is still soft, tidy up the sides. Cook over low heat for about 5 minutes and then flip it over.
- After flipping, cook over low heat for another 8 minutes. Don't push down on the top of the okonomiyaki. While it's cooking, grate the yam.
- Flip over the okonomiyaki once more and cook for 2 minutes.
- Once it's done, transfer it to a plate and coat it with the soy sauce mixture. Top with plenty of grated yam. Serve it up from the frying pan, so that it can be enjoyed piping hot!
- Drizzle soy sauce on top of the grated yam. Sprinkle with shredded nori and chopped green onion. Place an egg yolk in the center to finish.
Beat the egg in a bowl and add the flour, water, salt,. When raw, nagaimo is extremely slimy and sticky but once it is cooked, it helps give the okonomiyaki a delicious light texture, making it easier to eat. Compared to just flour and eggs, the okonomiyaki with yam will help balance the heaviness of the cabbage, meat and batter. In a small bowl, mix flour, salt, and baking powder, if substituted for nagaimo yam, with a whisk. Add dashi, nagaimo yam or milk if substituted, and whisk gently until just combined.
So that is going to wrap this up for this special food seafood okonomiyaki with nagaimo yam recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
