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Okonomiyaki | Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚バラ : 70g
長ねぎ : 60g
塩こしょう : 適量
天かす : 10g
鰹節 : 2g
紅生姜 : 5g
卵 : 1個
(A)薄力粉 : 30g
(A)片栗粉 : 小さじ1
(A)水 : 60cc
(A)白だし : 小さじ1
サラダ油 : 小さじ1
(B) Favorite sauce : 適量
(B) mayonnaise : 適量
(B) Aonori : 適量
(B) Red ginger : 適量
(B) Chopped seaweed : 適量

Time required

15minutes

Procedure

1) 下ごしらえをする 01:40
長ねぎを半分に切り、斜め千切りにする。
豚バラ肉を4等分に切り、塩こしょうをまぶす。
紅生姜を細かく切る。
2) 生地を作る 03:08
(A)を混ぜ合わせる。
3) 生地を焼く 04:03
Add salad oil to a frying pan, fry the pork belly and take it out.
Pour the batter into the frying pan and add the green onion, tempura bits, bonito flakes, and pork belly.
Open the middle and crack an egg into it.
Add red pickled ginger, peel off the dough with a spatula, turn over, and bake for 1-2 minutes.
Turn it over again and apply your favorite sauce.
Fold the dough in half and place it on a plate.
4) 仕上げる 07:15
Top with (B) to finish.

Point

・A 26 cm frying pan is used in the video.
・Rinse off the sand on the green onions.
・Weigh the flour in grams.
・Adding potato starch to the dough improves the texture.
・Thinly pour the batter into the frying pan.
・Put it on the lid and turn the dough inside out.
・Use whatever toppings you like.