Recipe of Super Quick Homemade Light, Fluffy, and Soft Kansai-Style Okonomiyaki

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Homemade Light, Fluffy, and Soft Kansai-Style Okonomiyaki. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Light, Fluffy, and Soft Kansai-Style Okonomiyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Light, Fluffy, and Soft Kansai-Style Okonomiyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Light, Fluffy, and Soft Kansai-Style Okonomiyaki using 10 ingredients and 8 steps. Here is how you cook that.

We have tried a lot of restaurants from Osaka to Kyoto to Tokyo. We love soft okonomiyaki and this is our ideal texture. While my husband was cooking, I measured all the ingredients and took photos. This recipe is a result of our team work!! The squid gives a good flavour, so do not omit it. (If you don't have squid, add soy sauce instead and the flavour will be sharpened. If you use dashi powder, use the same amount as for making 10 servings of miso soup and dissolve in hot water. Adjust the heat and cooking time according to your stove, pan, and size of your okonomiyaki. Just after cooking, the inside is very soft, but it'll set once it cools down. Recipe by Mani-

Ingredients and spices that need to be Prepare to make Light, Fluffy, and Soft Kansai-Style Okonomiyaki:

1. 200 grams Plain flour
2. 250 grams Japanese dashi stock
3. 350 grams Nagaimo yam
4. 3 Eggs
5. 1/3 Cabbage
6. 1 Squid
7. 200 grams Thinly sliced pork belly
8. 1 Japanese leek
9. 50 grams Red pickled ginger (optional)
10. 1 Tempura crumbs

Steps to make to make Light, Fluffy, and Soft Kansai-Style Okonomiyaki

1. Make dashi stock (I used dried bonito, konbu and stock powder) and leave to cool. Chop the cabbage and pickled ginger. Slice the Japanese leek. After preparing the squid slice into thin batons (7 mm x 2-3 cm). Cut the tentacles into the similar sizes. Cut the pork into bite sizes or leave as they are.
2. Mix the flour with dashi stock and beaten eggs in a bowl. Peel and grate the nagaimo yam and add to the bowl. Mix in all the ingredients except the pork.
3. Heat vegetable oil in a non-stick pan and pour the batter. Fry over medium to high heat for about 3 minutes (don't cover or touch).
4. Place the sliced pork on top. Shake the pan and remove the okonomiyaki bottom from the frying pan. Flip over when the edge of the batter starts to brown (the batter is quite runny, so it might be difficult.)
5. After flipping over, cover with a lid and reduce heat to low. Fry for about 6 minutes and flip over when the bottom of the okonomiyaki is evenly browned. Cover with a lid and fry for another 3 minutes. Uncover and fry for another 3 minutes. Done!
6. I noted the cooking time as 3 min → 6 min → 3 min → 3 min but my husband usually doesn't use a timer! When both sides are nicely browned like the top photo, it's ready. In the last 3 minutes, uncover and fry until crispy. This okonomiyaki has lots of nagaimo yam so the fluffy and soft texture remains even after cooking too long.
7. Serve with your favorite toppings.
8. My husband may change the ratio or ingredients in the future, so I will keep you posted.

While that is in no way the end all be all guide to cooking easy and quick lunches it's good food for thought. The hope is that will get your creative juices flowing so that you may prepare excellent lunches for your family without having to accomplish too terribly much heavy cooking in the approach.

So that's going to wrap this up for this exceptional food Recipe of Favorite Light, Fluffy, and Soft Kansai-Style Okonomiyaki. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!