Steps to Prepare Super Quick Homemade Seafood Okonomiyaki with Nagaimo Yam
Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Prepare Quick Seafood Okonomiyaki with Nagaimo Yam. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Seafood Okonomiyaki with Nagaimo Yam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Seafood Okonomiyaki with Nagaimo Yam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Seafood Okonomiyaki with Nagaimo Yam is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started 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 can achieve that.
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.
Mix the batter for each okonomiyaki right before making each one.
Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa
Ingredients and spices that need to be Prepare to make Seafood Okonomiyaki with Nagaimo Yam:
- 120 grams Okonomiyaki mix
- 140 ml Cold water
- 220 grams Cabbage
- 10 grams Tempura crumbs
- 2 tbsp Red pickled ginger
- 40 grams Thinly sliced pork belly
- 2 Eggs
- 4 grams Sakura shrimp
- 100 grams Mixed frozen seafood
- For the toppings:
- 1 Shredded nori seaweed
- 160 grams Nagaimo (grated)
- 1 dash Green onions or scallions
- 2 Egg yolks
- For the soy sauce dressing:
- 2 tbsp Soy sauce
- 1 tbsp Mirin
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.
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So that's going to wrap this up with this special food Recipe of Favorite Seafood Okonomiyaki with Nagaimo Yam. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!