Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, cabbage outer leaves & seafood okonomiyaki. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
When the outer leaves are peeled off, the cabbage will look like the usual "Beijing" or "round" cabbage at the supermarkets, with the distinguishable pale leaves. The cabbage leaves you tear off prior to reaching this state, will be the ones used for this recipe. I drained them straight into a colander and then (quite easily) untangled them by hand and lay them out flat in preparation for stuffing them.
Cabbage Outer Leaves & Seafood Okonomiyaki is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Cabbage Outer Leaves & Seafood Okonomiyaki is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have cabbage outer leaves & seafood okonomiyaki using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cabbage Outer Leaves & Seafood Okonomiyaki:
- Prepare *Note: This is only a guide. You can use as much cabbage leaves as you want, and increase the amount of other ingredients accordingly. If you add more Flour, you need more Egg or Water
- Make ready 100 gCabbage Outer Leaves
- Get Salt & Pepper
- Prepare 100 g Raw Prawns *OR Small Scallops or Squid, that can be cooked quickly
- Take 1/4 cup Edamame
- Prepare 1/4 cup Cork Kernels
- Get 1/4 cup Self Raising Flour
- Prepare 1 Egg
In this recipe, only the outer leaves (the part usually discarded) are used, though the same recipe will work with regular cabbage leaves. Refer to the pictures at the previous page, on how to pick out the outer leaves for this recipe. Put cabbage in frying. colorful dish orange, brown and shades of green. RED CABBAGE BRAISED WITH MAPLE SYRUP.
Steps to make Cabbage Outer Leaves & Seafood Okonomiyaki:
- Wash the outer leaves well, and tear into small pieces to that they will fit in the saucepan. Cook the leaves in the boiling water for 5-10 minutes, and drain. Cool with cold water, and drain well.
- Finely slice the cabbage leaves and place into a bowl. Lightly season with Salt & Pepper.
- Cut Prawns (or other seafood) into 1cm pieces. Add the Prawns, Edamame and Corn to the cabbage. Sprinkle Self Raising Flour over and mix well, then add Egg and combine.
- Heat Oil in a frying pan, spoon the cabbage mixture to form pancakes. When the edge of the pancake has set, flip the pancakes over, and cook for 2 or 3 minutes or until the batter and prawns are cooked. You may turn the pancakes over a few times while cooking.
- Enjoy with the sauce of your choice. I dressed them with ‘Okonomiyaki’ Sauce and Japanese Mayonnaise, and sprinkled with finely chopped Parsley.
In oven proof sauce pan or a flame proof casserole large enough to hold all the ingredients, saute the bacon. Savoy cabbages are at their peak from October through to February. Savoy cabbages should have deep green, crisp outer leaves, becoming lighter towards the core. The leaves should be tightly packed together, and the overall cabbage should feel heavy for their size. Guinea fowl with boudin blanc, savoy cabbage and w.
So that is going to wrap it up for this exceptional food cabbage outer leaves & seafood okonomiyaki recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
