HOMERecipesBean sprouts and chives okonomiyaki style

Okonomiyaki style with bean sprouts and chives

This healthy dish uses plenty of bean sprouts. It has a simple flavor, so you can enjoy it with your favorite condiments, such as medium-thick sauce, dashi stock, or sesame sauce
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 15 minutes

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How to make it

Cut the chives into pieces about 2-3cm long and mix in a bowl with the bean sprouts

In another bowl, beat the eggs, add the bonito stock, grated yam, and flour and mix

Put [2] into a bowl with the bean sprouts and chives, add the Happomibijin and mix lightly

Heat sesame oil in a frying pan over high heat and pour in the batter from [3]. Once cooked through, cover with aluminum foil. After cooking for 1-2 minutes, flip it over, cover with aluminum foil again, and cook for 2-3 minutes

Remove to a cutting board and cut into bite-sized pieces. Serve in a bowl and garnish with fukujinzuke pickles, if desired. Finish by pouring on the medium-thick sauce

Ingredients for 3 people

Bean sprouts

100g
Nira

60g
egg

1 piece
Bonito dashi

3 tablespoons
Grilled (Yamato potato)

15g
flour

30g
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1 tsp
Sesame oil

2 tsp
For topping pickled Fukujin

A little
For topping with medium-thick sauce

A little

[PR]

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