Okonomiyaki with Lots of Spring Cabbage.
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Ingredients of Okonomiyaki with Lots of Spring Cabbage
- It’s 100 grams of Cake flour.
- Prepare 130 ml of Dashi stock.
- It’s 4 of leaves Cabbage.
- Prepare 100 grams of Thinly sliced pork belly.
- It’s 2 of Green onions (small rounds).
- Prepare 2 tbsp of Yamaimo (grated).
- Prepare 2 of Eggs.
- It’s 2 tbsp of Tempura crumbs.
- It’s 2 tbsp of Sakura shrimp.
- It’s 1/2 tbsp of Pickled red ginger (finely chopped).
- Prepare 1 of Salt.
- Prepare 1 of Japanese Worcestershire-style sauce.
- It’s 1 of Mayonnaise.
- Prepare 1 of Aonori.
- You need 1 of Bonito flakes.
Okonomiyaki with Lots of Spring Cabbage step by step
- Finely chop the cabbage, green onions and the pickled red ginger. Mix the flour, 1 egg and the yamaimo together well in a bowl. Add the dashi stock with a little salt and mix..
- Into the same bowl, fold in the cabbage, green onion, tempura crumbs, sakura shrimp, and the pickled red ginger..
- Grease a minimum 24 cm frying pan and pour in all of the batter. Place the pork on top, then crack an egg over it..
- Cook for 6-7 minutes. When the edges become firm, flip it over using your wrist. Once it's cooked, flip it over again..
- Dish it up. Serve with Japanese Worcestershire-style sauce, aonori and bonito flakes. Also pour over some mayonnaise if you'd like..
- Step 4: sometimes the egg will stick when you flip it over. To prevent this, add a little more oil and shake the pan as you flip it over..
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