Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, seafood okonomiyaki with nagaimo yam. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Seafood Okonomiyaki with Nagaimo Yam. This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.

Seafood Okonomiyaki with Nagaimo Yam is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Seafood Okonomiyaki with Nagaimo Yam is something that I’ve loved my whole life.

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

The ingredients needed to make Seafood Okonomiyaki with Nagaimo Yam:

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

Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one. 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.

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.

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. It's long and has light color skin and hairy roots. It can be eaten raw unlike other types of yams.

So that’s going to wrap it up with this exceptional food seafood okonomiyaki with nagaimo yam recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!