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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 minPorcje: 2Nutri-Score C€€
od @morikitchen8 importówugotowano 0 razy
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Składniki

2 osoby
  • spring onion (finely chopped)Warzywa i owoce200 g
  • cabbage (finely shredded)Warzywa i owoce200 g
  • red pickled ginger (chopped)Spiżarnia20 g
  • pork belly (thinly sliced)Mięso100 g
  • cake flour (sifted)Spiżarnia100 g
  • water (cold)Inne130 ml
  • bonito soup stock powder (Hondashi)Spiżarnia8 g
  • salt (a pinch)Przyprawy1 g
  • tempura bitsSpiżarnia10 g
  • eggs (beaten)Nabiał2 kawałki
  • cooking oilSpiżarnia15 ml
  • dried bonito flakesRyby5 g
  • okonomiyaki sauceSpiżarnia30 ml
  • mayonnaiseSpiżarnia20 ml
  • shredded seaweed (aonori)Spiżarnia3 g

na porcję

Wartości odżywcze

477kcal

Węglowodany
53 g
Białko
16 g
Tłuszcz
23 g
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Przybory

  • Miska
  • Patelnia
  • Łopatka kuchenna
  • Płyta kuchenna

krok po kroku

Przygotowanie

  1. Prepare the ingredients

    • Shred the cabbage finely and chop the spring onion.
    • Slice the pork belly thinly and chop the red pickled ginger.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4
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