Okonomiyaki (Kansai)
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Ingredients:1servings
| Otafuku Okonomiyaki Mix Powder |
30g |
| water |
50ml |
| yam powder |
1g |
| pork belly |
40g |
| egg |
1 |
| cabbage |
150g |
| green onion |
5g |
| tempura crisps |
10g |
| aonori |
as required |
| Otafuku Okonomiyaki Sauce |
60g |
Instructions
- Put the water into a bowl, add the yam powder first and beat together. Then, add the Okonomiyaki Mix Powder, and mix together.
- Add the cabbage (chopped), green onion (sliced cross-section-wise), tempura crisps and egg to (1) and mix evenly together with a spoon, taking care to incorporate air into the mixture.
- Pour the batter onto a hot plate heated to approximately 200 degrees C, and spread out to a thickness of approximately 2cm using the edge of a spoon.
- Wait 3 minutes, then add the three strips of pork on top.
- Heat the hot plate to 240 degrees C, turn the okonomiyaki over and cover with a lid to steam-grill. (Approximately 4 minutes)
- After 4 minutes, remove the lid, turn over and cook for a further 3 minutes.
- Spread with Okonomiyaki Sauce and sprinkle on aonori.
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