Osaka Okonomiyaki with Beef Tendon.
Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, osaka okonomiyaki with beef tendon. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Osaka Okonomiyaki with Beef Tendon is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. Osaka Okonomiyaki with Beef Tendon is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook osaka okonomiyaki with beef tendon using 31 ingredients and 22 steps. Here is how you can achieve it.
The ingredients needed to make Osaka Okonomiyaki with Beef Tendon:
- {Get of Batter (combine the ※ ingredients beforehand).
- {Get of ※Cake flour.
- {Take of ※Sugar.
- {Get of ※Salt.
- {Get of ※The water from boiling beef tendon or use the chicken stock from.
- {Make ready of ※Yamaimo yam.
- {Prepare of ※Bonito flakes.
- {Get of ※Baking powder.
- {Take of Finely chopped cabbage.
- {Take of Tempura batter crumbs.
- {Make ready of Green onions or scallions.
- {Get of Red pickled ginger.
- {Make ready of Eggs.
- {Get of Additions.
- {Get of Beef tendon.
- {Make ready of Thinly sliced pork belly.
- {Take of Boiled octopus.
- {Prepare of To parboil the beef tendon:.
- {Get of Water.
- {Take of Ginger.
- {Get of stalks worth The green part of a Japanese leek.
- {Make ready of To flavor the beef tendon.
- {Get of Soy sauce.
- {Get of Water.
- {Make ready of Sake.
- {Get of and 1/2 tablespoon Sugar.
- {Prepare of Toppings.
- {Take of 10:1 blend Tonkatsu sauce, "Doro" Sauce (a type of thick Worcestershire-style sauce).
- {Take of 10:1:1 blend Mayonnaise, milk, plain yogurt.
- {Prepare of Aonori.
- {Make ready of Bonito flakes.
Instructions to make Osaka Okonomiyaki with Beef Tendon:
- 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..
- 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..
- Chop the beni-shouga pickled red ginger into a 1 mm dice. Slice the octopus into big pieces..
- 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..
- 1 head of cabbage chopped is about 1.2 kg worth..
- Slice the green onion thinly. Peel and grate the yamaimo yam..
- 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..
- 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..
- 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..
- If any lumps remain the batter will be floury, so mix well. Once the batter is mixed, add the grated yamaimo..
- Pour the batter onto a heated electric griddle, and cover the top with pork belly slices..
- 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..
- 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..
- Pour the batter onto a heated griddle, and cover the top with pork belly slices..
- 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..
- Cover with lots of sauce, sprinkle with bonito flakes and aonori seaweed powder, and it's done. Add mayonnaise or Japanese mustard to taste!.
- 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..
- 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..
- This is tasty made with chicken bone soup stock too. Seefor the chicken stock recipe..
- Make your own tempura batter crumbs..
- is a version that only uses yamaimo yam and eggs in the batter..
- This is a 3-layer birthday cake version!.
So that's going to wrap this up with this special food osaka okonomiyaki with beef tendon recipe. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!