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We hope you got benefit from reading it, now let’s go back to seafood okonomiyaki with nagaimo yam recipe. You can cook seafood okonomiyaki with nagaimo yam using 17 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Seafood Okonomiyaki with Nagaimo Yam:
- You need 120 grams Okonomiyaki mix
- Get 140 ml Cold water
- Get 220 grams Cabbage
- Use 10 grams Tempura crumbs
- Prepare 2 tbsp Red pickled ginger
- Get 40 grams Thinly sliced pork belly
- Take 2 Eggs
- Provide 4 grams Sakura shrimp
- Get 100 grams Mixed frozen seafood
- Use For the toppings:
- Get 1 Shredded nori seaweed
- Take 160 grams Nagaimo (grated)
- Get 1 dash Green onions or scallions
- Take 2 Egg yolks
- Use For the soy sauce dressing:
- Get 2 tbsp Soy sauce
- You need 1 tbsp Mirin
Steps to make Seafood Okonomiyaki with Nagaimo Yam:
- 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.
- 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.
- 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.
- 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.
- 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.
- Flip over the okonomiyaki once more and cook for 2 minutes.
- 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!
- 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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