//]]> Simple Way to Prepare Award-winning Seafood Okonomiyaki with Nagaimo Yam | Make Your Favorite Restaurant Dishes At Home!

14/02/2021 06:20

Simple Way to Prepare Award-winning Seafood Okonomiyaki with Nagaimo Yam

by Cole Jacobs

Seafood Okonomiyaki with Nagaimo Yam
Seafood Okonomiyaki with Nagaimo Yam

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, seafood okonomiyaki with nagaimo yam. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Seafood Okonomiyaki with Nagaimo Yam is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Seafood Okonomiyaki with Nagaimo Yam is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook seafood okonomiyaki with nagaimo yam using 17 ingredients and 8 steps. Here is how you can achieve that.

 

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The ingredients needed to make Seafood Okonomiyaki with Nagaimo Yam:
  1. Get 120 grams Okonomiyaki mix
  2. Prepare 140 ml Cold water
  3. Take 220 grams Cabbage
  4. Take 10 grams Tempura crumbs
  5. Take 2 tbsp Red pickled ginger
  6. Prepare 40 grams Thinly sliced pork belly
  7. Prepare 2 Eggs
  8. Get 4 grams Sakura shrimp
  9. Make ready 100 grams Mixed frozen seafood
  10. Prepare For the toppings:
  11. Prepare 1 Shredded nori seaweed
  12. Take 160 grams Nagaimo (grated)
  13. Prepare 1 dash Green onions or scallions
  14. Prepare 2 Egg yolks
  15. Take For the soy sauce dressing:
  16. Get 2 tbsp Soy sauce
  17. Take 1 tbsp Mirin


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Steps to make Seafood Okonomiyaki with Nagaimo Yam:
  1. Combine the okonomiyaki mix with very cold water and mix until just no longer floury. If you dissolve the powder too much, it will become sticky, so be careful.
  2. Cover with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
  3. Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions. Mix while incorporating air into the batter; don't knead all the air out.
  4. Heat a frying pan and cook the okonmiyaki. Top the batter with pork slices. While the batter is still soft, tidy up the sides. Cook over low heat for about 5 minutes and then flip it over.
  5. After flipping, cook over low heat for another 8 minutes. Don't push down on the top of the okonomiyaki. While it's cooking, grate the yam.
  6. Flip over the okonomiyaki once more and cook for 2 minutes.
  7. Once it's done, transfer it to a plate and coat it with the soy sauce mixture. Top with plenty of grated yam. Serve it up from the frying pan, so that it can be enjoyed piping hot!
  8. Drizzle soy sauce on top of the grated yam. Sprinkle with shredded nori and chopped green onion. Place an egg yolk in the center to finish.

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