Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, seafood delight! okonomiyaki with yamaimo. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Okonomiyaki (literally means 'grilled as you like it') is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, meat/ protein and topped with a variety of condiments. Better known as 'Japanese pizza' in the US. Vegan Okonomiyaki is a savoury Japanese pancake made with yamaimo, rice flour, cabbage and tenkasu, topped with delicious okonomiyaki sauce and Japanese mayonnaise.
Seafood Delight! Okonomiyaki with Yamaimo is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Seafood Delight! Okonomiyaki with Yamaimo is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook seafood delight! okonomiyaki with yamaimo using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Delight! Okonomiyaki with Yamaimo:
- Get 1 Seafood, such as oysters, prawns, scallops, octopus, squid, etc.
- Get 4 slice Thinly sliced pork belly
- Take 1 Mustard
- Make ready 1 Aonori and bonito flakes
- Take For the batter
- Take 160 grams Grated yamaimo
- Get 80 grams Cabbage
- Take 1 tsp Red pickled ginger
- Make ready 2 tsp Fine bonito flakes
- Make ready 3 tbsp Finely chopped green onion
- Get 2 tbsp Tempura crumbs
- Take 1 Egg
- Take For the specially blended sauce
- Get 1 blended at a 10 to 1 ratio Tonkatsu sauce and "doro" sauce
- Get For the creamy mayonnaise
- Get 1 blended at a 10 to 1 to 1 ratio Mayonnaise, milk, and yoghurt
Yamaimo is difficult to obtain in Australia and probably in most countries outside of Japan. My okonomiyaki always has an egg in the middle before placing meat/seafood. I have read a great deal about these classic Osaka-style Okonomiyaki - described as everything from Japanese pancakes to pizza - but to me, they're more The name translates as "Grilled what you like" and in Japan they're made with grated nagaimo or yamaimo, a glutinous yam, but I've found they still. Yamaimo/Nagaimo/Tororoimo is a type of yam that can be eaten raw and is used frequently in Japanese cooking.
Steps to make Seafood Delight! Okonomiyaki with Yamaimo:
- Coarsely shred the cabbage. Each slice should be 5 mm wide x 5 cm long (they will be difficult to mix if too long).
- Remove the veins from the prawns and peel the shells. Cut the octopus, scallops and squid into bite-sized pieces.
- Rinse the oyster with salt water and drain in a colander.
- 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.
- For variation, fry eggs on an electric griddle and place on top of the okonomiyaki!
- 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.
- 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!
- I like slightly spicy hot sauce for these, so I add 'Doro' sauce for a spicy kick.
- 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.
- For variation, fry eggs on a hot plate and place on top of the okonomiyaki!
- For Kansai-style okonomiyaki, see.
This confused me when I was a child because my grandmother always called it Tororoimo but my mom would mix it up and call it Nagaimo and Tororoimo. Drizzle with okonomiyaki sauce and mayonnaise; sprinkle with ao-nori, remaining beni-shoga, remaining katsuobushi, and remaining scallion greens; and serve immediately off of a Yamaimo is Japanese mountain yam, a long root vegetable with thin, light brown skin and a slimy internal texture. I have read a great deal about these classic Osaka-style Okonomiyaki - described as everything from Japanese pancakes to pizza - but to me, they're more like a Japanese take on the good old Kiwi corn fritter. The name translates as "Grilled what you like" and in Japan they're made with grated nagaimo. An essential ingredient in okonomiyaki is some grated nagaimo in the raw batter.
So that’s going to wrap this up with this exceptional food seafood delight! okonomiyaki with yamaimo recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
