japanese teppanyaki table | Osaka - delicious cabbage pancakes
• 14 ounces napa or appetizer cabbage, chopped
• 4 TBSP. Neutral vegetable oils (e.g. grape seeds)
• 1/2 cup Tencasu/Agedama
• 12 thin pork slices, about 1 ounce each. (optional)
• optional: 4 eggs
• optional: cup salted red ginger (salty) for batter
• okoku sauce (alternative: A57 or homemade **)
• Japanese mayonnaise (substitute: miracle whip)
• Aonori flakes (dried green algae/seaweed)
• Katsuo bushi (thin slices of fish)
• chop 2 spring Onions
The batter
• 1 TSP. Katsuo dashi dissolved in 180ml of water
• 1 cup plain flour (preferably "weak" flour with little gluten)
• 1/3 ounce (10 g) of Yamaimo * powder or 2 ounces of frozen Yamaimo *, ground
• 1/4 teaspoon ea. Salt, sugar, baking powder
• optional: cup salted red ginger (salty) for batter
* Yamaimo is a Japanese yam. You may get the "Okonomyiaki flour mixture," which is included
Weak flour and herbal powder. Yam tastes very different.
• 4 large eggs
Combine all the batter ingredients except the eggs, then mix well. Refrigerate and let sit for at least one hour.
Add the cabbage to the batter and egg. Fold with a spoon. Don't mix!
Warm up your Cookeryaki japanese teppanyaki table on # 5. For high temperatures (orange lights off), set the restaurant teppanyaki table temperature to # 7-8.
Just now fold the pieces of tempura into the batter. If you do this before the last minute, they will get soaked.
Add oil to the teppanyaki table outdoor cooking surface and ladle mixture to make 4-6 pancakes. We like the size of a potato about 5 inches in diameter.
Place 3 strips of pork on each pancake. Cover the pot and cook. When the bottom turns brown for 3-4 minutes, turn it over carefully. If the shape disappears, push it back and cook for another 3-4 minutes.
Move the pancakes to an japanese restaurant with teppanyaki table external heated area. For smaller cakes, repeat until the batter disappears.
Close downdraft teppanyaki tables.
Cooked pancake with Okonomiyaki sauce, sprinkled with mayonnaise (optional), zig-zag, dried fish and seaweed slices. Optional: pickled red ginger.
Egg option: skip the egg mix and mash an egg into a pancake. Break up the yolk, then turn an okonomiyaki pancake into an egg. Push in all the leaking eggs to keep the pancake shape neat. Repeat the rest of the pancakes.
Once the eggs are cooked, turn the pancake over and mix in the seasoning.
Close Cookeryaki teppanyaki hot table.
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** homemade barbecue sauce
1 1/2 level TBSP sugar
2 TBSP oyster sauce
2 1/2 level TBSP ketchup
3 TBSP worcestershire sauce
Mix and mix until the sugar is completely dissolved.
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