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泡菜大阪烧

泡菜大阪烧

  • Recipe parson20160119 26781 hqf99x 2人份
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试试给您的大阪烧加上一点辛辣味道吧。卷心菜和泡菜(辣白菜已经是韩国料理中最知名的一种食物了)的组合给这道料理增添了独特的辛辣口感,同时又保留了大阪烧这种街头小吃自身的鲜香味道。这道泡菜大阪烧最好作为午餐或晚餐的主菜食用。

材料

• 1 cup kimchi
• 4 cabbage leaves
• 1 cup okonomiyaki flour
• 2 tbsp benishoga pickled ginger
• 1 tsp wasabi paste
• aonori seaweed
• okonomiyaki sauce
• japanese mayonnaise

做法

  1. Chop the kimchi and cabbage into bite sized pieces.

  2. In a bowl add the okonomiyaki flour, benishoga pickled ginger, wasabi paste and a cup of water. When it’s well mixed add the kimchi and cabbage too.

  3. Warm some oil in a frying pan. Pour in the batter and cook over a high heat for 5 minutes. Flip it over and cook for a further 5 minutes, before finishing cooking over a medium heat for 10 minutes. Decorate with aonori seaweed, okonomiyaki sauce and Japanese mayonnaise and enjoy.

Ingredients20160119 26781 1qjvetq

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