Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, edible chrysanthemum okonomiyaki. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Edible Chrysanthemum Okonomiyaki is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Edible Chrysanthemum Okonomiyaki is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have edible chrysanthemum okonomiyaki using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Edible Chrysanthemum Okonomiyaki:
- Get 100 g Edible Chrysanthemum *cut into small pieces
- Get 1 Egg
- Get 1/2 cup Self-Raising Flour OR Plain Flour
- Take 1/4 cup Water
- Get 1/8 teaspoon Dashi Powder *optional
- Prepare Salt & Pepper
- Prepare Oil for cooking
- Make ready *This time I added 1/2 Carrot, 1 Spring Onion, 50g Left-over Roast Beef as well
- Get *Add as much ingredients as you like if you can combine with the batter
- Make ready <Additional Ingredient Suggestions>
- Make ready Onion, Spring Onion, Carrot, Asian Mushrooms, Seafood, Meat, Chicken, Canned Tuna, etc
Steps to make Edible Chrysanthemum Okonomiyaki:
- Make batter by mixing the Flour, Water, Eggs, Dashi Powder and Salt & Pepper. Add the ingredients to the batter and mix well.
- Heat a frying pan or hotplate, apply a small amount of Oil, spoon the mixture to form pancakes. When the edge of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes or until the batter and ingredients are cooked. You may turn the pancakes over a few times while cooking.
- Enjoy with/without a dipping sauce. Find my dipping sauce recipes at http://www.hirokoliston.com/category/dipping-sauces/
- Note: The red dipping sauce in the above photo can be made by mixing following ingredients. - 1 tablespoon Gochujang (Korean Spicy Miso) - 1 tablespoon Ponzu (OR 1/2 Soy Sauce & 1/2 Rice Vinegar) - 1 teaspoon Sesame Oil
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