Japanese cuisine, Japanese food recipes.

The mountain yam included in the batter will make a soft textured okonomiyaki.
First:

Cut cabbage into about 1cm(0.4 inch) cubes.

Cut pork belly into 3-4 cm(1.2-1.5 inch) cubes.

Pull squid arms out of its body. Remove fin from the body, open it up, rinse and cut into bite-sized pieces. Chop the legs off under its eyes, cut the end of legs into 2 pieces. Cut fin into bite-sized pieces.

Shell and devein shrimp. Wash them well with cold water and drain.

Mix 2 eggs and dashi (basic stock) soup of well, add flour, grated mountain yam and mix well. Yam can be substituted with yamatoimo (Japanese yam) or nagaimo (Chinese yam)

Second:
Mix 1/4 amount of cabbage, chopped leeks, pork belly, squid, shrimp, mixed , tenkasu (pieces of tempura-batter crust) and an egg well.

put vegetable oil (separate from the frying oil) lightly on a heated hot plate, pour and spread #1 and sprinkle with dried bonito powder and dried small shrimp.

When the edge of the surface turns white, turn over and make 4 to 5 holes with the edge of spatula to ensure cook well. Wait for 6 to 7 min. turn over again and wait for another 2-3 min.

Serve with preferred sauce, mayonnaise, dried bonito flakes, ao-nori green seaweed flakes and red pickled ginger to taste. Cook same way for another 3 pieces.

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