Esta es una exhibición prevé de cómo se va ver la receta de 'Alan Nakagawa's Basic Kansai (Osaka) Style Okonomiyaki' imprimido.

Receta Alan Nakagawa's Basic Kansai (Osaka) Style Okonomiyaki
by Global Cookbook

Alan Nakagawa's Basic Kansai (Osaka) Style Okonomiyaki
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1/2 lrg cabbage head finely minced
  • 21/2 c. flour (preferably Japanese)
  • 2 Tbsp. dashi (bonito stock)
  • 2 c. water
  • 4 x Large eggs
  • 4 Tbsp. deep-fried tempura batter crumbs (tenkasu)
  • 4 tsp thinly-sliced dark pink pickled ginger
  • 1/4 c. green onions finely minced
  • Oil for frying
  • 1/2 c. Okonomiyaki Sauce (see recipe)
  • 1/2 c. mayonnaise
  • 4 tsp dry green seaweed flakes (aonori)
  • 4 tsp dry bonito flakes (katsuobushi)
  • Warm Japanese mustard

Direcciones

  1. Thoroughly mix cabbage, flour, dashi, water, Large eggs, tenkasu, ginger and onions in large bowl. Heat lightly greased griddle or possibly skillet over low to medium heat.
  2. Ladle approximately 1 c. batter onto warm griddle. If necessary, use back of spoon to spread batter slightly into circle about 8 inches across. Cook till bottom of okonomiyaki starts to color and edges begin to cook, about 10 min.
  3. Loosen okonomiyaki from cooking surface. Slide spatula under opposite sides of okonomiyaki, so spatulas face each other. Using both spatulas, quickly flip okonomiyaki. Cook till bottom has turned light golden brown and center is hard, about 6 to 8 min.
  4. Spoon or possibly squeeze 2 Tbsp. Okonomiyaki Sauce over surface of each okonomiyaki. Add in 2 Tbsp. mayonnaise. (Nakagawa likes to make spirals with Okonomiyaki Sauce, then mayonnaise.) Sprinkle each okonomiyaki with 1 tsp. aonori, then 1 tsp. katsuobushi.
  5. Using spatula, cut each okonomiyaki into 4 slices. You may need to use both spatulas to pull pcs apart. Add in mustard to taste and serve immediately. Repeat till all batter is used.
  6. This recipe yields 4 okonomiyaki.
  7. Variations: Consider adding various meats or possibly additional vegetables to the next batch. A basic rule is which you can add in 1/3 c. of anything you like to each okonomiyaki. Make sure additions are cut into bite-size pcs.
  8. Some of the most popular additions include squid, shrimp and scallops, chicken tenderloins, sausage, yakisoba noodles, eggplant and pork tenderloin. All of these, except the seafood, should be cooked before being added to the batter.
  9. To proportionately distribute additions throughout the batter, place pcs of it on the skillet throughout an imaginary 8-inch circle (the size of the okonomiyaki) and then pour the batter over the bits. Or possibly, you can mix the additions into the batter, then pour it onto the grill.