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Grilled Natto Cabbage｜kattyanneru's Recipe Transcript

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kattyanneru

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Ingredients

cabbage : 200g (about 1/6 piece)
納豆 : 1パック
薄力粉 : 大さじ2
だしの素 : 小さじ1
卵 : 2個
サラダ油 : 適量
刻み小ネギ : 適量

Time required

20minutes

Procedure

1) prepare the cabbage 00:40
Roughly chop the cabbage into 5 mm wide pieces.
put in a bowl.
2) prepare natto 00:56
Add the accompanying sauce (not listed) to the natto and mix.
3) make the dough 01:03
Add cake flour and dashi stock granules to 1, sprinkle and mix.
Add eggs and 2, beat the eggs and mix.
4) 焼く 01:34
Heat salad oil in a frying pan over medium heat.
Pour 3 into a circle of 22cm to 24cm.
Bake until the bottom is browned and the dough moves when shaken.
Remove to a plate and pour the oil remaining in the frying pan over the top.
Cover the frying pan and put it back in.
Adjust the shape, cover with a lid, and steam for 3 minutes on low to medium heat.
Remove to a plate.
5) 仕上げる 03:23
4に刻み小ネギを散らして完成。

Point

・During step 3, mix the eggs so that the dough hardens when baking.
・During step 4, be careful when you take it out on a plate as it will easily fall apart.
・In step 4, if the grilled marks are light, increase the heat at the end to add brown marks.
・ Eat with your favorite seasoning such as okonomiyaki sauce, mayonnaise, or soy sauce.
・In addition to finely chopped green onions, you can scatter dried bonito shavings if you like.
・By finely chopping the cabbage, the ingredients will come together and be baked beautifully.
・It is a filling item that can be made with a material cost of about 100 yen.