Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, seafood okonomiyaki with nagaimo yam. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Seafood Okonomiyaki with Nagaimo Yam is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Seafood Okonomiyaki with Nagaimo Yam is something that I’ve loved my whole life. They are fine and they look fantastic.

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To begin with this recipe, we must first prepare a few components. You can cook seafood okonomiyaki with nagaimo yam using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Seafood Okonomiyaki with Nagaimo Yam:

1. Take 120 grams Okonomiyaki mix
2. Prepare 140 ml Cold water
3. Prepare 220 grams Cabbage
4. Prepare 10 grams Tempura crumbs
5. Prepare 2 tbsp Red pickled ginger
6. Take 40 grams Thinly sliced pork belly
7. Make ready 2 Eggs
8. Prepare 4 grams Sakura shrimp
9. Make ready 100 grams Mixed frozen seafood
10. Make ready For the toppings:
11. Prepare 1 Shredded nori seaweed
12. Get 160 grams Nagaimo (grated)
13. Take 1 dash Green onions or scallions
14. Get 2 Egg yolks
15. Take For the soy sauce dressing:
16. Get 2 tbsp Soy sauce
17. Prepare 1 tbsp Mirin

I'm okay but some people may get an allergic reaction, so you can wear a kitchen glove to grate or wash your hands quickly. I found it while walking around Umeda and tried to recreate it. Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one.

Steps to make Seafood Okonomiyaki with Nagaimo Yam:

1. Combine the okonomiyaki mix with very cold water and mix until just no longer floury. If you dissolve the powder too much, it will become sticky, so be careful.
2. Cover with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
3. Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions. Mix while incorporating air into the batter; don't knead all the air out.
4. Heat a frying pan and cook the okonmiyaki. Top the batter with pork slices. While the batter is still soft, tidy up the sides. Cook over low heat for about 5 minutes and then flip it over.
5. After flipping, cook over low heat for another 8 minutes. Don't push down on the top of the okonomiyaki. While it's cooking, grate the yam.
6. Flip over the okonomiyaki once more and cook for 2 minutes.
7. Once it's done, transfer it to a plate and coat it with the soy sauce mixture. Top with plenty of grated yam. Serve it up from the frying pan, so that it can be enjoyed piping hot!
8. Drizzle soy sauce on top of the grated yam. Sprinkle with shredded nori and chopped green onion. Place an egg yolk in the center to finish.

Traditionally in the Osaka style Okonomiyaki which is the only style I have eaten both in Singapore and in Australia, the batter is made of wheat flour, and grated Nagaimo (which is a type of slippery Japanese yam that helps bind the batter together), eggs, shredded cabbage, seafood or pork and cheese. Since Nagaimo is very hard to find and not. Add the flour, yam, milk, baking powder, salt and sugar and mix well. It's used in Okonomiyaki, Tororo Soba, Tororo Gohan, etc. Nagaimo (長芋) is a type of mountain yams.

So that’s going to wrap it up for this special food seafood okonomiyaki with nagaimo yam recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!