Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, seafood delight! okonomiyaki with yamaimo. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Seafood Delight! Okonomiyaki with Yamaimo is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Seafood Delight! Okonomiyaki with Yamaimo is something which I have loved my whole life.

Mix one portion each of the batter ingredients just before cooking. The yamaimo and cabbage are edible raw, so fry long enough to cook the seafood. The batter is very delicate, so flip over with care. Yamaimo It is a root that grows in mountainous regions, in it's in the natural form it looks like a turnip but with a more elastic and viscous consistency.

To get started with this particular recipe, we have to prepare a few components. You can have seafood delight! okonomiyaki with yamaimo using 16 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Seafood Delight! Okonomiyaki with Yamaimo:

1. Get 1 Seafood, such as oysters, prawns, scallops, octopus, squid, etc.
2. Make ready 4 slice Thinly sliced pork belly
3. Prepare 1 Mustard
4. Prepare 1 Aonori and bonito flakes
5. Prepare For the batter
6. Get 160 grams Grated yamaimo
7. Make ready 80 grams Cabbage
8. Take 1 tsp Red pickled ginger
9. Take 2 tsp Fine bonito flakes
10. Prepare 3 tbsp Finely chopped green onion
11. Get 2 tbsp Tempura crumbs
12. Get 1 Egg
13. Prepare For the specially blended sauce
14. Prepare 1 blended at a 10 to 1 ratio Tonkatsu sauce and "doro" sauce
15. Get For the creamy mayonnaise
16. Get 1 blended at a 10 to 1 to 1 ratio Mayonnaise, milk, and yoghurt

Okonomiyaki I cooked for dinner tonight held the key to sensible eating. Often dubbed as Japanese pancake, okonomiyaki is a playground of all things wonderful - a colorful array of fresh vegetable including cabbage, onion, scallion, carrot and grated yam, and perhaps add some meat, squid or octopus, bind together with flour, water and eggs. Yamaimo roots are native to Eastern Asia, specifically Japan, Taiwan, Korea, and China, and have been growing wild since ancient times. The roots have been cultivated as a culinary and medicinal ingredient since around the Stone Age, and records also reference the root's use as an aphrodisiac in Japan in the Edo Period.

Steps to make Seafood Delight! Okonomiyaki with Yamaimo:

1. Coarsely shred the cabbage. Each slice should be 5 mm wide x 5 cm long (they will be difficult to mix if too long).
2. Remove the veins from the prawns and peel the shells. Cut the octopus, scallops and squid into bite-sized pieces.
3. Rinse the oyster with salt water and drain in a colander.
4. Peel the skin of the yamaimo with a vegetable peeler, then grate.
5. Gently mix all the batter ingredients, except the tempura crumbs and pork. Add the tempura crumbs just before cooking the batter.
6. For variation, fry eggs on an electric griddle and place on top of the okonomiyaki!
7. After 4 minutes flip over the cakes. This should be done carefully, since the batter is quite delicate. Cook the other side for 4 minutes and flip over again.
8. Cook each side for another minute, then they are done. Pour on the sauce and drizzle the creamy mayonnaise on top. Sprinkle on aonori powder and fine bonito flakes, then serve!
9. I like slightly spicy hot sauce for these, so I add 'Doro' sauce for a spicy kick.
10. Mix the mayonnaise, milk, and plain yoghurt, and you will have a creamy sauce. It tastes nice. Make only enough to use up on that day.
11. For variation, fry eggs on a hot plate and place on top of the okonomiyaki!
12. For Kansai-style okonomiyaki, see.

Yamaimo roots are native to Eastern Asia, specifically Japan, Taiwan, Korea, and China, and have been growing wild since ancient times. The roots have been cultivated as a culinary and medicinal ingredient since around the Stone Age, and records also reference the root's use as an aphrodisiac in Japan in the Edo Period. A quick and cheap dish in Japan and it comes in many varieties. Although seafood is a popular topping when it comes to this dish many places serve their okonomiyaki with slices of beef or pork. To sum it up, it was predominantly Japanese classics on a tapas menu.

So that’s going to wrap it up for this exceptional food seafood delight! okonomiyaki with yamaimo recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!