HOME Recipe Okoyaki with cabbage and shrimp

Okonomiyaki with cabbage and shrimp

Japanese food

Egg dishes

Adding yams makes the texture fluffy and delicious.
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...

Cooking time: 10 minutes

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How to make it

Chop the cabbage into shredded pieces, cut the shrimp into easy-to-eat, and grate the mountain yam. Add eggs, cake flour, bonito dashi, yam, shrimp, cabbage, and fried rice balls to a bowl and mix well.

Heat salad oil in a frying pan, pour [1] on it, cover and steam it.

Bake for about 4 minutes, turn it over, cover and cook the back. Once cooked all the way through, transfer to a plate, pour the mixed [A] over it, pour in green paste and finish.