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お好み焼き（蒸しお好み焼き）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

キャベツ : 250g
長芋 : 100g
豚ばら肉 : 200g
(A)水 : 75㏄
(A)薄力粉 : 75g
(A)卵 : 2個
(A)鰹節(生地用) : 4g
(A)旨み調味料 : 5振り
(A)塩 : 小さじ1/3
お好み焼きソース : 適量
マヨネーズ : 適量
鰹節 : 適量
青のり : 適量

Time required

20minutes

Procedure

1) 下準備をする 02:37
Core the cabbage and chop roughly.
Cut the pork belly into thirds.
Heat the katsuobushi (for the dough) in the microwave for 50 seconds, then mash it with your hands to form a powder.
2) 生地を作る 03:14
Put the peeled and grated Chinese yam and (A) in a bowl and mix well with a whisk.
Add 1 cabbage and mix.
3) 具材と生地を焼く 06:02
Spread 1 pork belly in a frying pan and bake on medium heat.
When the whole is cooked, add 2, cover with a lid, and heat for 3 minutes over low to medium heat.
After 3 minutes, transfer to the lid, turn over, cover again and steam for 10 minutes on low to medium heat.
4) 盛り付けをする 08:29
After 10 minutes, add okonomiyaki sauce, mayonnaise, bonito flakes, and green seaweed to finish.

Point

・Crush the warmed bonito flakes with your hands into a powder and use it as a substitute for dashi.
・In order to prevent water from coming out due to the salt content of the dough, add the cabbage to the dough at the end.
・Mix the leftover pork ribs that did not cover the frying pan with the batter and bake together.
・By raising the height in a frying pan and steaming it, it becomes a thick finish.
・You can also add red pickled ginger if you like.