Recipe: Okonomiyaki

From Wikibuku Indonesian, a source of free text books

Okonomiyaki is a Japanese food fried with cabbage added content, such as beef, scallops, squid, or shrimp are placed at the top according to taste.

Okonomiyaki consists of two versions:

• Kansai version: shredded cabbage mixed with dough like when making fuyunghai
• Hiroshima version (Hiroshimayaki): shredded cabbage just placed on top of the rounded dough like making pancakes

Although the original okonomiyaki on a flat pan fried called a teppan, okonomiyaki can be fried on a griddle regular (flat pan) with results almost as good.

Secret delights okonomiyaki at okonomiyaki sauce which can be purchased in the grocery store that sells Japanese groceries.

Ingredients:

• 120 g flour ( okonomiyaki flour or tempura flour if any)
• 175 cc of water or dashi
• 200 grams of cabbage
• 1 egg
• chives to taste
• content materials: meat, shrimp, or squid (weight and amount according to taste)
• okonomiyaki sauce
• mayonnaise
• katsuobushi

How to make:

1. Dilute flour with water or dashi made ​​from katsuobushi and kombu , stir until blended, but do not stir the batter too long because it can be hard
2. Add the eggs to the batter
3. Combine shredded cabbage (width of approximately 1 cm) into the batter, stirring so that air into the batter mixture fried food is not hard for the results
4. Pour a little oil on a flat pan, pour over cabbage mixture and flour and shape of a sphere with a diameter of 25 cm and a thickness of 2.5 cm.
5. Garnish with toppings egg (or egg), meat, seafood and so on according to taste
6. Wait until the bottom of the dough and turn its full extent by using two simultaneously sodet such as when the seller martabak martabak flipped. If there is, kote (sodet for okonomiyaki frying) can be used to flip the okonomiyaki. The most unique part of the cooking okonomiyaki okonomiyaki is when reversing so as not to break apart.
7. Wait until the cooked meat and reduce heat
8. Grease or castings with okonomiyaki sauce to taste
9. Add mayonnaise Japan when love and form stripes so good
10. Sprinkle katsuobushi and aonori on it when the likes
11. Cut into pieces while still in the frying pan and serve with pan.

Tips:

• Save the batter mix flour with water in the refrigerator for about 8 hours so that the gluten contained in wheat flour became unstable and generated okonomiyaki not be hard.
• Hard-cooked meat or thicker should be fried separately first.
• Add bean sprouts or boiled egg noodles to Okonomiyaki be Hiroshimayaki change.
• Pour about 2-3 tablespoons flour mixture over the sliced ​​cabbage when making Hiroshimayaki so cabbage does not become cluttered when reversed.
• When making okonomiyaki thick, cover with a lid while frying pan for easier mature.
• When fried, okonomiyaki-press should not be suppressed because the air inside the okonomiyaki pushed out and the result will be a hard fried.