Simple Way to Make Perfect Hiroshima-style Okonomiyaki (Basic)

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Before you jump to Hiroshima-style Okonomiyaki (Basic) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

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Maybe the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, but that is not true. A dishwasher is especially economical when it's full before a cycle is going. Save even more money by air drying and also cool drying your dishes rather than heat drying them.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Green living is not that hard. A lot of it truly is basically making use of common sense.

We hope you got benefit from reading it, now let's go back to hiroshima-style okonomiyaki (basic) recipe. You can have hiroshima-style okonomiyaki (basic) using 23 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to prepare Hiroshima-style Okonomiyaki (Basic):

1. You need of Batter.
2. Provide of all purpose flour.
3. You need of water.
4. You need of mirin (Japanese rice wine) *optional.
5. You need of dashi powder. (kelp powder or Hondashi powder is ok.) *optional.
6. Prepare of salt.
7. You need of Main Ingredients.
8. Prepare of fish meal (or bonito powder).
9. Provide of kelp powder *option.
10. Get of chopped green onion.
11. Take of big handfuls shredded cabbage.
12. Use of normal handful bean sprouts.
13. Prepare of tenkasu (bits of fried tempura batter).
14. Use of thin slices of bacon or unsalted pork belly (cut in 4" long).
15. Prepare of pre cooked egg noodle.
16. Prepare of eggs.
17. Get of Water mixture of 1/8 of cup water, 1 tablespoon of sake, 1 tablespoon of mirin, 1/8 teaspoon of dashi powder *optional.
18. Prepare of Sauces and Toppings.
19. Use of Otafuku Okonomiyaki Sauce.
20. Provide of Kewpie mayonnaise *optional.
21. Take of aonori (dried powdered seaweed).
22. You need of dried bonito *optional.
23. Prepare of red pickled ginger *optional.

Steps to make Hiroshima-style Okonomiyaki (Basic):

1. Prepare all the ingredients..
2. Here are the ingredients used in this recipe. From the left: Kelp dashi powder, dried kelp (Ground kelp can be used as a substitute of kelp dashi powder), tenkasu, mirin, Otafuku Okonomi Sauce or Otafuku Gluten free Okonomi Sauce (your choice of the sauce), Kewpie mayonnaise, aonori, and dried bonito..
3. To prepare the batter, mix flour, water, mirin, dashi and salt. Rest the mixture in the fridge for at least 2 hours so that all the ingredients come together. If time allows, rest it overnight. The batter will become well-blended to make a thin crepe easily. If there is no time, it's OK to use immediately, but it won't be as good..
4. Cut the cabbage in quarters and remove the core. Place the core side down, and shred the cabbage starting from the top in abjout 1/8" wide strips. The width is all up to you..
5. Heat the electric griddle to 350F. Grease the griddle slightly using a paper towel. Making a thin crepe will be difficult if too much oil is added onto the griddle because a crepe will easily slide off the griddle..
6. Scoop a little less than 1/4 cup of batter, and drop it onto one side of the griddle. To make a thin crepe, spread the batter using five concentrate circles starting from the center and moving out. Do not go over the same area more than once and avoid leaving gaps in within the crepe..
7. Sprinkle 1/4 teaspoon fish meal, 1/4 teaspoon kelp powder and 1/4 tablespoon chopped green onion onto each crepe..
8. Once the crepes look dry (in 10-20 seconds after spreading the batter), place one big handful of shredded cabbage and 1/2 handful of bean spouts onto each crepe..
9. Add tenkasu onto the bean sprouts. Grill the bacon aside..
10. With grilled side down, add bacon on top. Drop a tablespoon of batter onto the pile evenly so all ingredient come together. From the beginning to now, it should take 2 minutes..
11. Put the egg noodle on the grease left from the previously cooked bacon. Add the water mixture to moisten it, and add flavor with a table spoon of Okonomi sauce. Adjust the noddle's shape so it is a circular shape slightly smaller than the crepe. Cook the pile and the flavored egg noodles for 2 minutes..
12. Once the edge of crepe looks dried and slightly lifted, flip the pile upside down. Raise the temperature of the griddle to 390F, and cook about 30 seconds. Bring the scattered cabbages under the crepe nicely with the spatula..
13. Lower the temperature of griddle to 350F. Press down the pile with the spatula to remove the excess moisture. Lift the pile up, rotate it and put it down for a couple of times. In this way, the cabbage is evenly steamed. If the quality of cabbage looks dried, inject 1 tablespoon of the water mixture under the crepe using a tube. Cook for 5 minutes..
14. Place the crepe pile onto the noodle. Cook for 1 minute..
15. Crack an egg onto the griddle, and spread it in a round shape. Place the pile onto the egg spread, and cook for 30 seconds. Flip the whole pile downside up (egg side up)..
16. Add Okonomi sauce, mayonnaise, and aonori. Bonito and pickled ginger is optional..

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