Cabbage and Shrimp Okonomiyaki

Adding yam gives it a fluffy texture and makes it 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...

Japanese food

Egg dishes

Tamura Takashi

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

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Cooking time: 10 minutes

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How to make it

Shred the cabbage, cut the shrimp into bite-sized pieces, and grate the yam. Add the egg, flour, bonito stock, yam, shrimp, cabbage, and fried tempura bits to a bowl and mix well

Heat salad oil in a frying pan, pour in (1), cover and steam

Cook for about 4 minutes, then flip it over, cover it, and cook the other side. Once cooked through, transfer it to a plate, pour the mixed ingredients (A) over it, and sprinkle with green laver to finish

1 piece of material

cabbage

30g
Peeled raw shrimp

100g
yam

50g
egg

1 piece
cake flour

50g
Bonito dashi

50cc
Fried tempura bits

10g
Salad oil

1 tablespoon
[A]

Worcester sauce

1 tablespoon
ketchup

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

1 tablespoon
For finishing blue

Appropriate amount

[PR]

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