Best Recipes

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, seafood okonomiyaki with nagaimo yam. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Seafood Okonomiyaki with Nagaimo Yam. This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.

Seafood Okonomiyaki with Nagaimo Yam is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Seafood Okonomiyaki with Nagaimo Yam is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin 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 cook it.

The ingredients needed to make Seafood Okonomiyaki with Nagaimo Yam:

1. Prepare 120 grams Okonomiyaki mix
2. Get 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. Make ready 2 Eggs
8. Get 4 grams Sakura shrimp
9. Get 100 grams Mixed frozen seafood
10. Take For the toppings:
11. Take 1 Shredded nori seaweed
12. Take 160 grams Nagaimo (grated)
13. Make ready 1 dash Green onions or scallions
14. Make ready 2 Egg yolks
15. Get For the soy sauce dressing:
16. Get 2 tbsp Soy sauce
17. Prepare 1 tbsp Mirin

Since Nagaimo is very hard to find and not. I found it while walking around Umeda and tried to recreate it. Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one.

Instructions 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.

When raw, nagaimo is extremely slimy and sticky but once it is cooked, it helps give the okonomiyaki a delicious light texture, making it easier to eat. Compared to just flour and eggs, the okonomiyaki with yam will help balance the heaviness of the cabbage, meat and batter. It's used in Okonomiyaki, Tororo Soba, Tororo Gohan, etc. Nagaimo (長芋) is a type of mountain yams. It's long and has light color skin and hairy roots.

So that is going to wrap this up for this exceptional food seafood okonomiyaki with nagaimo yam recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!