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Grilled food (Japanese yam and cabbage okonomiyaki style) | Transcript of restaurant Sakura's recipe

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Ingredients

cabbage : 200g
long yam : 200g
(A) Red ginger : Appropriate amount
(A) Egg : 1 piece
(A) White soup stock : 2 teaspoons
(A) Salt : 2 pinches
(A) Potato starch : 2 tablespoons
お好み焼きソース : 適量
マヨネーズ : 適量
青のり : 適量
かつお節 : 適量

Time required

15minutes

Procedure

1) Prepare the cabbage 00:15
Cut the core off the cabbage, wash it under running water, cut it into cubes about 2cm wide, and place them on a heat-resistant plate.
Cover with plastic wrap and heat in a 600W microwave for 3 minutes.
Once heated, leave it alone without removing the wrap.
2) Prepare the yam 02:23
Wash the long potatoes under running water and rub them with aluminum foil to remove dirt and whiskers.
After cutting it into pieces, put it in a plastic bag and pound it with the bottom of an empty bottle to crush the yam into small pieces.
3) make the dough 04:08
Put 2 into a bowl and if there are any large lumps, break them up with a spoon.
Add drained 1 and (A) and mix.
Mix well until the dough comes together.
4) 焼く 05:48
Heat oil (not listed) in a frying pan over medium-low heat.
Pour in the batter and smooth it out with a spatula.
Cover and bake for 3 minutes.
Flip after 3 minutes.
Turn the heat to low and pour the oil (not listed) into the bottom of the frying pan.
Shake the frying pan to coat the oil and brown the surface.
Bake for 2 minutes on low heat.
Turn off the heat, sprinkle with okonomiyaki sauce and mayonnaise, sprinkle with green seaweed and bonito flakes, and it's done.

Point

・Heating the cabbage in the microwave prevents it from becoming watery and brings out the sweetness of the cabbage.
・The skin of Nagaimo is soft, so you only need to wash it and remove the beard without peeling it.
・When grilling, first brown the surface over medium heat, then turn it over and lower the heat to low to cook through.
・It's also delicious when eaten with ponzu sauce.