Simple and Delicious! Fluffy Osaka-style Okonomiyaki
This is Okonomiyaki from my hometown, Osaka. It's really easy and all you have to do is cut, mix the ingredients together and fry. If you make a lot and freeze them, you just need to microwave it whenever you want to eat it.
Green onion (chopped) (you can also use frozen one)
to taste (I recommend a generous amount)
Bonito flakes, aonori
Shred the cabbage first and then chop it finely (as illustrated in the picture).
Put cake flour, dashi stock, salt, and ajinomoto seasoning powder in a bowl.
Add water and eggs.
Grate nagaimo taro into the bowl and mix it well.
Add the cabbage, green onions, aka-ebi, and tempura crumbs.
If you're using any seafood, add them at this point.
Place the pork in a pan and pour in the batter you just mixed.
You can cook it up well by flattening and shaping the batter with a spatula.
If you're not good at flipping it over, transfer the okonomiyaki to a plate once and put it back to the pan with flipping it over, as illustrated in the picture.
Cook until the both sides are browned and the inside of the okonomiyaki is cooked through. (Pierce it with a bamboo skewer or a chopstick, and you can tell that it is cooked through if the white-ish batter doesn't stick to it.)
The inside should look like this.
It's fluffy, delicious okonomiyaki.
Story Behind this Recipe
Basic Osaka-style okonomiyaki made just by mixing and frying. I have eaten this since I was little. It's delicious with the taste of Japanese dashi stock.
Make sure to cook over medium heat so that you can cook through the inside of the okonomiyaki too. Pierce it with a bamboo skewer or a chopstick, and you can tell that it is cooked through if the white-ish batter doesn't stick to it.