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