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Steam-Fried and Light and Puffy! My Family's Okonomiyaki
Steam-Fried and Light and Puffy! My Family's Okonomiyaki

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We hope you got insight from reading it, now let’s go back to steam-fried and light and puffy! my family's okonomiyaki recipe. You can have steam-fried and light and puffy! my family's okonomiyaki using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Steam-Fried and Light and Puffy! My Family's Okonomiyaki:
  1. Take 300 grams Thinly sliced pork (belly, loin, shoulder roast, etc)
  2. You need 1 Mild sauce, mayonnaise, aonori, bonito flakes, chest etc.)
  3. Take For the batter:
  4. Prepare 3 Eggs
  5. Provide 100 ml Water
  6. Take 30 grams Yam potato (grated)
  7. Take 1 1/2 tsp Bonito powder - very fine bonito flakes
  8. Prepare 500 grams Cabbage (minced)
  9. Get 80 grams Flour (cake flour)
Steps to make Steam-Fried and Light and Puffy! My Family's Okonomiyaki:
  1. Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor.
  2. Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.
  3. On a heated electric griddle, spread out 6 portions into a plump circle.
  4. Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy.
  5. Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.
  6. Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes).
  7. Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.
  8. Use katsuo powder instead of dashi stock granules.
  9. I also added the cabbage stem,

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