Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kansai-style okinomiyaki. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Be the first to review this recipe. I got this delicious recipe for Okonomiyaki from my friend Mayumi, who is from Osaka. Okonomiyaki comes from combining two Japanese The ingredients vary by region.
Kansai-style Okinomiyaki is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Kansai-style Okinomiyaki is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kansai-style okinomiyaki using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kansai-style Okinomiyaki:
- Make ready 300 grams ● Flour
- Get 270 ml ● Dashi stock (1 tablespoon of granules dissolved in 270 ml of water)
- Make ready 1 pinch ● Salt
- Get 100 ml ●Milk
- Take 1 tsp ● Sugar
- Prepare 1 ● Egg
- Get 2 tsp ● Baking powder
- Prepare 15 cm ● Japanese mountain yam (grated)
- Make ready 1 serving
- Get 1 ladle full ●
- Get 3/4 of a bowl ○ Cabbage (julienned)
- Make ready 1 as neccessary ○ Japanese leeks (thinly chopped)
- Get 1 as necessary ○ Squid tentacles (cut into 1 cm pieces)
- Take 1 ○ Tempura balls, dried baby shrimp, pickled red ginger
- Take 1 ○Egg
- Get Toppings:
- Make ready 1 ☆ Pork, squid, shrimp, etc
- Get Sauce
- Prepare 2 tbsp and 1 tablespoon ★ Tonkatsu sauce, ketchup
- Get 1 ★ Mayonnaise
- Take 1 Bonito flakes, aonori
While Kansai-style okonomiyaki is prepared by pre-mixing the ingredients and batter together Hiroshima-style okonomiyaki is difficult to cook because it is generally made by layering a heap of. Okonomiyaki was invented in Japan prior to World War II and evolved and became popular during and There are two significantly different types of Okonomiyaki. First, the Kansai or Osaka style, in. Well, I made a new attempt at making Okonomiyaki and, I gotta say I am satisfied with the results.
Instructions to make Kansai-style Okinomiyaki:
- Mix ● ingredients together and chill the batter for an hour. If you sift the flour, it will prevent clumping. (I am lazy so I don't and mix it after the batter is chilled.)
- Prepare the cabbage, leeks, and squid. Roughly chop the squid body in big pieces, and the tentacles into 1 cm length.
- Mix one ladle of batter with ○ and mix with a spoon to incorporate air (but avoid over-mixing).
- Preheat an electric griddle to the lowest temperature, and grease with vegetable oil. Pour batter from Step 3 and your favorite ingredients on top. Cook over medium heat for 2-3 minutes, flip over, lower the temperature to lowest and cook for an additional 5-6 minutes.
- Cover with a lid and cook over a high heat for a minute. Flip over, brush over with the sauce and it's done (I cooked 2). The heat and time measurements are approximate.
This time I made it with Shrimp and Octopus, It was reaally really tasty. (Even when I didn't manage to buy. The style and the ingredients of okonomiyaki also depend on the region, the two most prominent The Osaka type, also referred to as Kansai, is considered to be the traditional and more popular. In the Kansai style all the ingredients are mixed in the batter and then grilled. When you cook okonomiyaki Hiroshima style you will first make the pancake/crepe and then pile the remaining. From my experience.hiroshima style beats kansai style in look and taste. i went to Hiroshima and Osaka and personally loved the Kansai style okonomiyaki partly because it reminds omelets which i.
So that’s going to wrap this up with this special food kansai-style okinomiyaki recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
