Easiest Way to Cook Yummy Osaka Okonomiyaki with Beef Tendon

Without fail cooking ultimate Osaka Okonomiyaki with Beef Tendon easy, delicious, practical. Okonomiyaki (literally means 'grilled as you like it') is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, meat/ protein and topped with a variety of condiments. Better known as 'Japanese pizza' in the US. Vegan Okonomiyaki is a savoury Japanese pancake made with yamaimo, rice flour, cabbage and tenkasu, topped with delicious okonomiyaki sauce Okonomiyaki is a popular street food in Japan, often referred to as "Japanese savoury pancake". It's mainly made with a batter using flour, eggs and. Okonomiyaki is one of nation's favourite dishes in Japan, which is a famous dish from Osaka.

Okonomiyaki is available with a huge choice of toppings, but you should definitely try the "Suji, Negi, Konjac Okonomiyaki" which is the signature dish on the menu comes with Beef tendon, scallions.

Okonomiyaki is a Japanese savoury pancake.

It differs by region and this authentic recipe is the well known and mouth-watering Osaka okonomiyaki.

Good Evening every body, at this time you get present recipe Osaka Okonomiyaki with Beef Tendon with 31 ingredients and 22 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 31 ingredients and 22 stages of easy cooking Osaka Okonomiyaki with Beef Tendon.

Ingredients all Osaka Okonomiyaki with Beef Tendon

1. Needed : Batter (combine the ※ ingredients beforehand).

2. Prepare 500 grams : ※Cake flour.

3. Prepare 2 tbsp : ※Sugar.

4. Prepare 2 tsp : ※Salt.

5. Prepare 1 liter : ※The water from boiling beef tendon or use the chicken stock from.

6. Prepare 150 grams : ※Yamaimo yam.

7. Needed 3 tbsp : ※Bonito flakes.

8. Prepare 15 grams : ※Baking powder.

9. Prepare 1 1/5 kg : Finely chopped cabbage.

10. Needed 1 : Tempura batter crumbs.

11. Prepare 1 bunch : Green onions or scallions.

12. Needed 1 : Red pickled ginger.

13. Prepare 12 : Eggs.

14. Prepare : Additions.

15. Needed 200 grams : Beef tendon.

16. Prepare 200 grams : Thinly sliced pork belly.

17. Needed 200 grams : Boiled octopus.

18. Needed : To parboil the beef tendon:.

19. Needed 2 large : Water.

20. Needed 3 slice : Ginger.

21. Needed 2 : stalks worth The green part of a Japanese leek.

22. Prepare : To flavor the beef tendon.

23. Needed 40 ml : Soy sauce.

24. Prepare 400 ml : Water.

25. Prepare 25 ml : Sake.

26. Prepare 1 : and 1/2 tablespoon Sugar.

27. Prepare : Toppings.

28. Needed 1 : 10:1 blend Tonkatsu sauce, "Doro" Sauce (a type of thick Worcestershire-style sauce).

29. Needed 1 : 10:1:1 blend Mayonnaise, milk, plain yogurt.

30. Prepare 1 : Aonori.

31. Prepare 1 : Bonito flakes.

Osaka Okonomiyaki is a great dish to make with your family and friends if you have a hot plate because you can all cook your Osaka style.

Mix Okonomiyaki flour and water in a bowl.

Add cabbage and eggs and mix thoroughly until the egg yolks coat entire batter.

Osaka Kitchen Teppanyaki is known for their popular signature Osaka dishes, including okonomiyaki and yakisoba.

If all ingredients Osaka Okonomiyaki with Beef Tendon it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Osaka Okonomiyaki with Beef Tendon

1. Boil the beef tendon in plenty of water with 3 slices of ginger and the green part of 3 stalks of leek for about 5 minutes to eliminate the gaminess. Skim off the scum completely..

2. Rinse the boiled beef tendon with cold water and put into a pressure cooker with 2000 ml of water. Lock on the lid, bring to a boil and cook under pressure for 15 minutes. Leave to cool down naturally..

3. Chop the beni-shouga pickled red ginger into a 1 mm dice. Slice the octopus into big pieces..

4. Cut the cabbage into 2-3 mm wide julienne. Turn 90 degrees and chop up into 3mm dice. If you do this 1/4 of a cabbage at a time, it's easy..

5. 1 head of cabbage chopped is about 1.2 kg worth..

6. Slice the green onion thinly. Peel and grate the yamaimo yam..

7. Take out the beef tendon from Step 2. The cooking liquid will be used as the soup stock in the batter, so skim off the scum carefully and leave to cool..

8. Cut the beef tendon into bite sized pieces, and simmer in the beef tendon flavoring ingredients. When the cooking liquid has reduced by half, leave to cool and absorb the flavors..

9. Combine the batter ingredients, and add the completely cooled down beef tendon stock little by little. If you add it all at once the batter may form lumps so add it a bit at a time..

10. If any lumps remain the batter will be floury, so mix well. Once the batter is mixed, add the grated yamaimo..

11. Pour the batter onto a heated electric griddle, and cover the top with pork belly slices..

12. Break an egg into a small bowl, add 2 ladle fulls of batter, 2 handfuls (about 100 g) of cabbage, some octopus, some of the beef tendon, green onion, tempura batter crumbs, and red pickled ginger..

13. Mix it with a spoon to incorporate air into the batter and don't over-mix. You should still see some of the egg white in the mix..

14. Pour the batter onto a heated griddle, and cover the top with pork belly slices..

15. Cook for 5 minutes, and when you can insert the spatula underneath easily turn it over for the first time. Cook for another 5 minutes, then turn over again. Do not press down on the pancake..

16. Cover with lots of sauce, sprinkle with bonito flakes and aonori seaweed powder, and it's done. Add mayonnaise or Japanese mustard to taste!.

17. Use this kind of container (you can buy it at a 100 yen shop) to spread the mayonnaise. If you add about 10% milk and yogurt to the mayonnaise, it tastes great..

18. You can't omit Doro sauce (a kind of thick Worcestershire-type sauce)! It serves as a 'hidden flavor' in the sauce. It is quite salty, which goes well with okonomiyaki. Don't add too much. The ratio is about 10:1 tonkatsu sauce to Doro sauce..

19. This is tasty made with chicken bone soup stock too. Seefor the chicken stock recipe..

20. Make your own tempura batter crumbs..

21. is a version that only uses yamaimo yam and eggs in the batter..

22. This is a 3-layer birthday cake version!.

The Beef Tendon With Cabbage is boldly savoury salty meaty, the steamed then sauteed beef tendon having a nice soft chew, while the sauteed cabbage is crunchy and fresh.

This recipe is for the Osaka-style version, which can be topped with a variety of ingredients.

Perhaps the most common version is Osaka-style okonomiyaki, which is also known as the Kansai-style.

Osaka is known for an inexpensive and abundant food culture.

No trip to Osaka is complete without feasting on okonomiyaki.

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