How to Prepare Appetizing Seafood Delight! Okonomiyaki with Yamaimo

Seafood Delight! Okonomiyaki with Yamaimo. Peel the skin of the yamaimo with a vegetable peeler, then grate. Gently mix all the batter ingredients, except the tempura crumbs and pork. Add the tempura crumbs just before cooking the batter.

Seafood Delight! Okonomiyaki with Yamaimo Chop the spring onion leaves into fine pieces. Yamaimo is Japanese mountain yam, a long root vegetable with thin, light brown skin and a slimy internal texture. (It can be omitted.) Hondashi is granulated dashi powder. (Water can be used in its place.) Bacon can be used instead of uncured pork belly, but it will make the okonomiyaki much more difficult to flip. Keep all seafood in the fridge until ready to use. You can cook Seafood Delight! Okonomiyaki with Yamaimo using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Seafood Delight! Okonomiyaki with Yamaimo

  1. You need 1 of Seafood, such as oysters, prawns, scallops, octopus, squid, etc..
  2. Prepare 4 slice of Thinly sliced pork belly.
  3. Prepare 1 of Mustard.
  4. It’s 1 of Aonori and bonito flakes.
  5. Prepare of For the batter.
  6. You need 160 grams of Grated yamaimo.
  7. You need 80 grams of Cabbage.
  8. It’s 1 tsp of Red pickled ginger.
  9. It’s 2 tsp of Fine bonito flakes.
  10. Prepare 3 tbsp of Finely chopped green onion.
  11. You need 2 tbsp of Tempura crumbs.
  12. Prepare 1 of Egg.
  13. You need of For the specially blended sauce.
  14. Prepare 1 of blended at a 10 to 1 ratio Tonkatsu sauce and "doro" sauce.
  15. It’s of For the creamy mayonnaise.
  16. You need 1 of blended at a 10 to 1 to 1 ratio Mayonnaise, milk, and yoghurt.

Add the eggs to the cabbage, sweet corn, and spring onions. Whisk the eggs and cabbage mixture to until evenly mixed and slightly lighter in colour. This will add air to the mixture and make for a fluffier okonomiyaki. Okonomiyaki can be separated into two words: Okonomi meaning 'how you like it' and yaki meaning 'fried'.

Seafood Delight! Okonomiyaki with Yamaimo step by step

  1. Coarsely shred the cabbage. Each slice should be 5 mm wide x 5 cm long (they will be difficult to mix if too long)..
  2. Remove the veins from the prawns and peel the shells. Cut the octopus, scallops and squid into bite-sized pieces..
  3. Rinse the oyster with salt water and drain in a colander..
  4. Peel the skin of the yamaimo with a vegetable peeler, then grate..
  5. Gently mix all the batter ingredients, except the tempura crumbs and pork. Add the tempura crumbs just before cooking the batter..
  6. For variation, fry eggs on an electric griddle and place on top of the okonomiyaki!.
  7. After 4 minutes flip over the cakes. This should be done carefully, since the batter is quite delicate. Cook the other side for 4 minutes and flip over again..
  8. Cook each side for another minute, then they are done. Pour on the sauce and drizzle the creamy mayonnaise on top. Sprinkle on aonori powder and fine bonito flakes, then serve!.
  9. I like slightly spicy hot sauce for these, so I add 'Doro' sauce for a spicy kick..
  10. Mix the mayonnaise, milk, and plain yoghurt, and you will have a creamy sauce. It tastes nice. Make only enough to use up on that day..
  11. For variation, fry eggs on a hot plate and place on top of the okonomiyaki!.
  12. For Kansai-style okonomiyaki, see..

He was a master of the Japanese Tea Ceremony, in which he used to serve fu-no yaki, a cake/pancake of sorts. Okonomiyaki (お好み焼き) is another Japanese street food, like Yakisoba (Japanese Stir Fried Noodles) which I posted few weeks ago. The batter with loads of shredded cabbage is pan fried with egg, sliced meat, bonito flakes on top. Drizzle sweet Worcestershire sauce, mayonnaise and sprinkle aonori (青のり, green seaweed flakes), benishoga (紅しょが, red pickled ginger) and. Popular street food from Osaka, Japan, Okonomiyaki is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, and your choice of protein, and topped with a variety of condiments.

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