Hello, I’m Laura. Today, I’m gonna show you how to prepare a kansai native’s light and fluffy okonomiyaki recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
A Kansai Native’s Light and Fluffy Okonomiyaki Recipe
A Kansai Native’s Light and Fluffy Okonomiyaki is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. A Kansai Native’s Light and Fluffy Okonomiyaki is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have a kansai native’s light and fluffy okonomiyaki using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make A Kansai Native’s Light and Fluffy Okonomiyaki:
- Take 1/4 head Cabbage
- Prepare 1 Green onion or scallion
- Get 4 slice belly meat, specified for okonomiyaki
- Make ready 1 Tempura crumbs (tenkasu)
- Prepare 1 Red pickled ginger
- Prepare 200 ml Okonomiyaki flour
- Get 100 ml Water
- Get 1 Egg
- Make ready 1 one 100 grams package Tofu
- Make ready 1 dash; about 3 cm wide Yamaimo
Steps to make A Kansai Native’s Light and Fluffy Okonomiyaki:
- First, let’s make the batter. Mix the tofu until it turns to cream, grate the Japanese yam, and mix together to make a smooth batter.
- Add the flour, water, and egg and swiftly mix together. Add the vegetables and tempura crumbs, etc., and mix in.
- Spread the mixture out in a preheated pan or electric griddle, and top with slices.
- Cook both sides until crunchy. It’s done once the mixture is cooked through .
So that’s going to wrap this up with this special dish a kansai native’s light and fluffy okonomiyaki recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
