Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 eggs
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups cold water
- 2 tablespoons umeboshi paste
- 2 tablespoons mayonnaise
- 2 tablespoons Worcestershire sauce
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 2 cups shredded sweet potatoes
- 2 tablespoons vegetable oil
- 1/2 cup bonito flakes
- 1/2 cup aonori
- 1/2 cup okonomiyaki sauce
Special Equipment Needed:
- Large bowl
- Whisk
- Large skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, eggs, baking powder, sugar, and salt.
2. Slowly add the cold water and whisk until the batter is smooth.
3. Add the umeboshi paste, mayonnaise, and Worcestershire sauce and whisk until combined.
4. Add the cabbage, carrots, and sweet potatoes and mix until evenly distributed.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Pour the batter into the skillet and spread it out evenly.
7. Cook for about 5 minutes, or until the bottom is golden brown.
8. Flip the okonomiyaki and cook for another 5 minutes, or until the other side is golden brown.
9. Transfer the okonomiyaki to a plate and top with the bonito flakes, aonori, and okonomiyaki sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 476
Fat: 16 g
Carbohydrates: 67 g
Protein: 11 g
Substitutions for Ingredients
- All-purpose flour: You can substitute with gluten-free flour or almond flour.
- Umeboshi paste: You can substitute with miso paste.
- Mayonnaise: You can substitute with vegan mayonnaise.
- Worcestershire sauce: You can substitute with soy sauce.
- Cabbage: You can substitute with kale or spinach.
- Carrots: You can substitute with zucchini or bell peppers.
- Sweet potatoes: You can substitute with regular potatoes.
- Vegetable oil: You can substitute with olive oil or coconut oil.
Variations:
- You can add other vegetables such as mushrooms, onions, or bell peppers.
- You can add different types of sauces such as teriyaki sauce or tonkatsu sauce.
- You can add different types of proteins such as shrimp, pork, or beef.
Tips and Tricks:
- Make sure to mix the batter well so that the vegetables are evenly distributed.
- Make sure to cook the okonomiyaki on medium heat so that it cooks evenly.
- You can use a spatula to flatten the okonomiyaki while it is cooking.
Storage Instructions:
Umecha Okonomiyaki can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Umecha Okonomiyaki can be reheated in a skillet over medium heat for about 5 minutes, or until heated through.
Presentation Ideas:
Umecha Okonomiyaki can be served on a plate with the bonito flakes, aonori, and okonomiyaki sauce on top.
Garnishes:
Umecha Okonomiyaki can be garnished with sesame seeds, scallions, or shredded nori.
Pairings:
Umecha Okonomiyaki pairs well with a side of rice and pickled vegetables.
Suggested Side Dishes:
- Rice
- Pickled vegetables
- Miso soup
- Salad
Troubleshooting Advice:
- If the okonomiyaki is not cooking evenly, make sure to spread the batter out evenly in the skillet.
- If the okonomiyaki is sticking to the skillet, make sure to use enough oil.
Food Safety Advice:
Make sure to cook the okonomiyaki thoroughly before serving.
Food History:
Umecha Okonomiyaki is a traditional Japanese dish that originated in Osaka. It is a savory pancake made with a variety of vegetables and topped with bonito flakes, aonori, and okonomiyaki sauce.
Flavor Profiles:
Umecha Okonomiyaki has a savory and slightly sweet flavor from the umeboshi paste, mayonnaise, and Worcestershire sauce. It also has a slight umami flavor from the bonito flakes and aonori.
Serving Suggestions:
Umecha Okonomiyaki can be served as a main dish or as a side dish. It can also be served with a variety of sauces such as teriyaki sauce or tonkatsu sauce.
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Region: Japanese