Step-by-Step Guide to Make Homemade Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, recipe by the president of the japanese okonomiyaki association!! kansai-style okonomiyaki. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Recipe by the President of the Japanese Okonomiyaki Association!! Kansai-style Okonomiyaki is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook recipe by the president of the japanese okonomiyaki association!! kansai-style okonomiyaki using 14 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Recipe by the President of the Japanese Okonomiyaki Association!!

Kansai-style Okonomiyaki:

1. Make ready 150 grams Thinly sliced pork belly
2. Take 1/4 Cabbage
3. Prepare 3 tbsp Red pickled ginger
4. Take 200 ml Tempura crumbs
5. Prepare 1 per okonomiyaki Egg
6. Make ready 3 ladles Cake flour
7. Make ready 1 ladle worth Grated yamaimo
8. Take 3 tsp Baking powder
9. Take 3 ladles worth Kombu based dashi stock
10. Take 1 Okonomiyaki sauce
11. Take 1 Aonori
12. Take 1 Bonito flakes
13. Prepare 1 Mayonnaise
14. Prepare 2 tbsp Vegetable oil

Steps to make Recipe by the President of the Japanese Okonomiyaki Association!!

Kansai-style Okonomiyaki:

1. Roughly mince the cabbage. Finely mince the core.
2. Finely chop the pickled red ginger.
3. Pour the batter onto the electric griddle at once. The okonomiyaki should be about 15-18 cm and 1-2 cm thick. Lay pork belly slices on top and cook for 2 minutes.
4. For tempura crumbs, buy at the deli section of the supermarket instead of using leftover crumbs you made previously. It'll result in better flavor.
5. Add 1 ladle of cake flour, 1/3 of the grated yam, 1/3 teaspoon of baking powder, and 1 ladle of kombu dashi stock to the tempura crumbs and mix together. It's best if the batter is a little thick.
6. Add cabbage, pickled red ginger, and egg to the batter and mix it by scooping up and down with a fork to incorporate air.
7. Pour the batter onto the hot plate at once. The okonomiyaki should be about 15-18 cm and 1-2 cm thick. Lay pork belly slices on top and cook for 2 minutes.
8. Flip the okonomiyaki over and cook for 5 more minutes. Steam emitting from the sides is proof that it is cooking all the way through. Do not press down.
9. Flip the okonomiyaki one more time. The pork belly slices should be nice and crispy. Leave it to cook for 3 more minutes.
10. Don't worry about spreading the sauce on carefully, just smear a generous amount.
11. Once you add lots of aonori and bonito flakes, it's done.
12. Okonomiyaki also tastes good with a squirt of mayonnaise on top.

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