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Okonomiyaki "More-and-More" (Genshin Impact Inazuma Style)
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Okonomiyaki "More-and-More" (Genshin Impact Inazuma Style)

40 minPour 2Nutri-Score C€€
par @morikitchen8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • spring onion (finely chopped)Fruits et légumes200 g
  • cabbage (finely shredded)Fruits et légumes200 g
  • red pickled ginger (chopped)Épicerie20 g
  • pork belly (thinly sliced)Viandes100 g
  • cake flour (sifted)Épicerie100 g
  • water (cold)Autres130 ml
  • bonito soup stock powder (Hondashi)Épicerie8 g
  • salt (a pinch)Épices1 g
  • tempura bitsÉpicerie10 g
  • eggs (beaten)Produits laitiers2 morceaux
  • cooking oilÉpicerie15 ml
  • dried bonito flakesPoissons5 g
  • okonomiyaki sauceÉpicerie30 ml
  • mayonnaiseÉpicerie20 ml
  • shredded seaweed (aonori)Épicerie3 g

par portion

Nutrition

477kcal

Glucides
53 g
Protéines
16 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Spatule
  • Plaque de cuisson

pas à pas

Préparation

  1. Prepare the ingredients

    • Shred the cabbage finely and chop the spring onion.
    • Slice the pork belly thinly and chop the red pickled ginger.
    Étape 1

  2. Make the batter

    • Put the cake flour, water, bonito soup stock and salt in a bowl and whisk until smooth.
    • Add the eggs, tempura bits, cabbage, spring onion and red pickled ginger.
    • Mix everything together lightly without overworking.
    Étape 2

  3. Cook the okonomiyaki

    • Heat the cooking oil in a pan and tip in the mixture, spreading it gently into a circle.
    • Adjust the shape with the pan's edges and do not press the mixture down.
    • When golden brown on the bottom, flip carefully and cook the other side until golden; cover with a lid if the okonomiyaki is thick.
    Étape 3

  4. Top and serve

    • Spread okonomiyaki sauce over the top, then drizzle with mayonnaise.
    • Sprinkle with dried bonito flakes and shredded seaweed.
    • Serve hot.
    Étape 4
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