Kuaishou Okonomiyaki

Overview

1. I have never liked Okonomiyaki in restaurants. Regardless of whether it is authentic or not, it is always sticky batter wrapped in a bunch of thin fillings. It has a bad texture and rarely tastes good. The improved version is so delicious, my husband will definitely love me even more after eating it! 2. Easy to do. It only takes ten minutes from preparation to completion. Just imagine Shi Shiran walks into the kitchen and Shi Shiran makes the dish ten minutes later. My husband will think that it is so amazing and so beautiful, and he will hug me and kiss me wildly (of course I will not tell him the fact that I can only cook this one specialty dish). 3. Decent. In addition to the beautiful presentation and classy presentation, there will also be no smell of cooking fumes after cooking, so you don’t have to worry about getting tired of your husband~

Tags

• quick dishes
• japanese food
• cabbage
• egg
• muyu flower
• okonomiyaki powder
• okonomiyaki sauce
• seaweed silk
• salad dressing
• vegetable oil

Ingredients

Steps

1. 1 Cut off the upper part with more leaves and cut it into 1 cm square pieces (it must be large to be delicious, don’t cut it into small pieces). Chop the bacon into small pieces.

   

2. 2 Beat a tablespoon of Okonomiyaki powder + an egg + an appropriate amount of water + a little salt into a batter. How little salt is there? People who are so short-tongued can basically leave it alone. The batter can be a little thinner, so that it is in a state where "although it is thin, it can stick the vegetable leaves together". If it really doesn’t work, you can try it twice and you’ll know. If you don’t have Okonomiyaki powder, you can use flour instead, but the flavor will be much worse.

   

3. 3 Vegetable leaves + batter, combination! Pay attention, the amount of batter should not be too much, just enough that each vegetable leaf can be slightly adhered. Be sure not to soak the vegetable leaves in the batter.

   

4. 4 Put oil in the pot, heat it up over high heat, then turn to low heat, add the batter mixed in 4. Pat it flat with a spatula, then bring the shape together, focus on frying one side, and put bacon slices on the top layer. Tips for newbies: Don’t put too much batter into the mix at one time. Because there are too many leaves and too little batter, it’s difficult to shape, so only turn the okonomiyaki once during the frying process. If you put too many side dishes at once, it is difficult to control the heat, and the outside will be burnt and the inside will not be cooked.

   

5. 5 After frying, use a spatula to carefully turn over and continue frying. Tips for newbies: To judge whether it is cooked well, you can check whether the edges are beautifully browned. To judge whether the batter is cooked in the middle, you can use a small fork to spread it slightly~

   

6. 6 After frying, take out the pan, take out: Okonomiyaki sauce + salad dressing + shredded seaweed + bonito flakes, assemble! First brush a layer of okonomiyaki sauce, then squeeze on the salad dressing, sprinkle with shredded seaweed and bonito flakes, and it's done. Tips for newbies: Use shredded seaweed, not seaweed powder.

   

7. 7 This improved version of Okonomiyaki, if the heat is controlled properly, the edges will be a little crispy, and the bacon will be fried until crispy, with a faint caramel sweetness; because there are many leaves, it tastes sweet; compared to seaweed powder, shredded seaweed can provide a richer layered texture, and it looks beautiful on any plate

   

8. 8 Competitive players can buy bonito knuckles and special planers overseas to plan bonito flakes by hand. The quality is higher, the texture is firmer, and the flavor is richer. In the picture below, the bonito knuckles are on the left and the special bonito knives are on the right. You can find them on Taobao.com.