Okonomiyaki (Japanese Pancake)雜樣煎菜餅

Recipe courtesy of Fresh Tastes

 

Okonomiyaki is classic Japanese street food that is often compared to Japanese pancakes. Okonomiyaki recipes can vary in ingredients. Food blogger Marc Matusmoto shares his ingredient recommendations in a full post on the Fresh Tastes blog.

 

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Yield: 2 large pancakes (serves 3-4)

Course: Entree
Cuisine: 
Japanese

Ingredients

  • 500 grams cabbage (18 ounces or about half a head)
  • 300 grams other vegetables, diced (11 ounces)
  • 200 grams meat, poultry, or seafood, diced (7 ounces)
  • 2 large eggs
  • 1/2 cup cold water
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • condiments such as Chuno sauce, mayonnaise, ketchup and sriracha
  • 1 packet shaved bonito flakes (optional)

Directions

  1. Remove the core from the cabbage, and then use a mandolin or sharp knife to slice it into thin ribbons. Add the cabbage to a large bowl along with the other vegetables and meat.
  2. In a separate bowl, whisk the eggs and cold water together. Add the flour and salt, and then whisk until there are no lumps left.
  3. Pour this mixture over the cabbage and vegetables, and then stir together until it's well combined.
  4. Split the oil between 9" frying pans. Heat over medium heat until hot. Split the cabbage mixture between the two pans, then flatten out the tops into an even round pancake. Turn the heat down to medium low, cover the pans with lids, and let them steam for about 10 minutes.
  5. After 10 minutes, lift up an edge of a pancake with a spatula and check and see if it's browned, if not, cover and let it cook until the bottom is a golden brown.
  6. Flip the pancake over. Ideally you'll want to flip it in the pan with a flick of the wrist, but if you don't have confidence in your flipping abilities, use two spatulas and carefully flip it over. You can also flip it into another preheated pan, but to make 2 at once, you’d need 4 frying pans of the same size.
  7. Press down on the pancake to compress the vegetables on the other side, and let it fry uncovered until the second side is browned.
  8. Transfer your okonomiyaki to a plate, and then cover with your desired condiments. Top with the bonito flakes and serve.


配方禮貌新鮮的口味

 

雜樣煎菜餅是經典的日本街頭的食物,經常被比作日本的煎餅。大阪燒的食譜可以在成分有所不同。美食部落客馬克Matusmoto股份,他的成分建議全文後對新鮮口味博客。

 

84分享到電子郵件

產量:2個大煎餅(提供3-4

課程: 主菜
菜式: 日本

成份

  • 500克白菜(18盎司或約半個頭)
  • 300克等蔬菜,切塊(11盎司)
  • 200克,家禽或海鮮,切塊(7盎司)
  • 2個大雞蛋
  • 半杯冷水
  • 1杯通用麵粉
  • 半茶匙鹽
  • 2湯匙植物油
  • 調味品如醬油推奴,蛋黃醬,番茄醬和拉差
  • 1包剃柴魚片(可選)

路線

  1. 請從白菜芯,然後用曼陀林或鋒利的刀來切它變成薄帶。白菜放入一個大碗裡連同其他蔬菜和肉類。
  2. 在一個單獨的碗,拂雞蛋和冷水一起。加入麵粉和鹽,然後再打,直到沒有硬塊離開了。
  3. 澆在白菜和青菜這種混合物,然後一起攪拌,直到它的良好結合。
  4. 分裂油9“煎鍋之間,用中火煮至熱,兩盤之間的拆分白菜混合,然後壓平了頂部連成一片圓餅。轉熱降至中低,蓋上蓋子的鍋,並且讓他們的蒸汽進行約10分鐘。
  5. 10分鐘後,抬起用鍋鏟煎餅的邊緣和檢查,看看它是否曬黑了,如果沒有,蓋,讓它煮,直到底部金黃色。
  6. 翻轉煎餅了。理想情況下,你會想甩掉它與手腕一抖泛,但是如果你沒有信心,你的翻轉能力,用兩個小鏟,小心地將其翻轉過來。還可以將其翻轉到另一預熱鍋,而是使2一次,你需要相同大小的4煎鍋。
  7. 向下按煎餅壓縮蔬菜上的另一側,並讓它魚苗露天直到第二側變成棕色。
  8. 您的禦好燒裝盤,然後蓋上您想要的調味品。頂配的柴魚片食用。

   

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