Recipe of Any-night-of-the-week Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, recipe by the president of the japanese okonomiyaki association!! kansai-style okonomiyaki. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have recipe by the president of the japanese okonomiyaki association!! kansai-style okonomiyaki using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Recipe by the President of the Japanese Okonomiyaki Association!!

Kansai-style Okonomiyaki:

1. Make ready 150 grams Thinly sliced pork belly
2. Prepare 1/4 Cabbage
3. Prepare 3 tbsp Red pickled ginger
4. Make ready 200 ml Tempura crumbs
5. Prepare 1 per okonomiyaki Egg
6. Prepare 3 ladles Cake flour
7. Take 1 ladle worth Grated yamaimo
8. Make ready 3 tsp Baking powder
9. Prepare 3 ladles worth Kombu based dashi stock
10. Make ready 1 Okonomiyaki sauce
11. Prepare 1 Aonori
12. Get 1 Bonito flakes
13. Get 1 Mayonnaise
14. Take 2 tbsp Vegetable oil

Steps to make Recipe by the President of the Japanese Okonomiyaki Association!!

Kansai-style Okonomiyaki:

1. Roughly mince the cabbage. Finely mince the core.
2. Finely chop the pickled red ginger.
3. Pour the batter onto the electric griddle at once. The okonomiyaki should be about 15-18 cm and 1-2 cm thick. Lay pork belly slices on top and cook for 2 minutes.
4. For tempura crumbs, buy at the deli section of the supermarket instead of using leftover crumbs you made previously. It'll result in better flavor.
5. Add 1 ladle of cake flour, 1/3 of the grated yam, 1/3 teaspoon of baking powder, and 1 ladle of kombu dashi stock to the tempura crumbs and mix together. It's best if the batter is a little thick.
6. Add cabbage, pickled red ginger, and egg to the batter and mix it by scooping up and down with a fork to incorporate air.
7. Pour the batter onto the hot plate at once. The okonomiyaki should be about 15-18 cm and 1-2 cm thick. Lay pork belly slices on top and cook for 2 minutes.
8. Flip the okonomiyaki over and cook for 5 more minutes. Steam emitting from the sides is proof that it is cooking all the way through. Do not press down.
9. Flip the okonomiyaki one more time. The pork belly slices should be nice and crispy. Leave it to cook for 3 more minutes.
10. Don't worry about spreading the sauce on carefully, just smear a generous amount.
11. Once you add lots of aonori and bonito flakes, it's done.
12. Okonomiyaki also tastes good with a squirt of mayonnaise on top.

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