Good morning here we will give you a recipe seafood delight! okonomiyaki with yamaimo which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from seafood delight! okonomiyaki with yamaimo which has aroma and taste that can evoke our tastes.

So that the result of seafood delight! okonomiyaki with yamaimo, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare seafood delight! okonomiyaki with yamaimo the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required in prepare

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

Open up a well in the middle, and pour in a little of the liquid, mixing it in with some of the veggies. Spread it out in a thin layer on the teppan grill. Yamaimo root pairs well with aromatics such as ginger, garlic, green onions, and yellow onions, nori, asparagus, mushrooms, and meats such as poultry, beef, pork, and fish. 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.

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.
13. Done and ready to serve!

It is consumed in summer accompanied with soba noodles, okonomiyaki and with white rice as well. Okonomiyaki is a messy-but-tasty savory pancake made from flour, yamaimo, eggs, and cabbage, usually with various hefty toppings, like pork. It's a far cry from the delicate works of art presented as high-end Japanese cuisine, yet it's absolutely indispensable on a trip to Osaka. Add cabbage and pork and mix to combine. Served with tempura, california roll, house salad.

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