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Osaka Okonomiyaki with Beef Tendon. Great recipe for Osaka Okonomiyaki with Beef Tendon. You can make delicious okonomiyaki using plain cake flour, without using expensive okonomiyaki flour! The key point is to make a soup stock from beef tendon.

Konnyaku is made from konjac potatoes, which are finely sliced, dried then ground into a powder. This is then mixed with water to make the jelly like konnyaku. Osaka Okonomiyaki with Beef Tendon ※Cake flour • ※Sugar • ※Salt • ※The water from boiling beef tendon or use the chicken stock from • ※Yamaimo yam • ※Bonito flakes • ※Baking powder • Finely chopped cabbage Beef tendons are quite difficult to find as they are most common in the southern part of Japan, Kansai and Kyuushu.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, osaka okonomiyaki with beef tendon. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Osaka Okonomiyaki with Beef Tendon is one of the most well liked of current trending meals on earth. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. They are fine and they look fantastic. Osaka Okonomiyaki with Beef Tendon is something that I have loved my entire life.

Great recipe for Osaka Okonomiyaki with Beef Tendon. You can make delicious okonomiyaki using plain cake flour, without using expensive okonomiyaki flour! The key point is to make a soup stock from beef tendon.

To begin with this recipe, we have to prepare a few ingredients. You can have osaka okonomiyaki with beef tendon using 31 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Osaka Okonomiyaki with Beef Tendon:

Take of Batter (combine the ※ ingredients beforehand).
Prepare 500 grams of ※Cake flour.
Make ready 2 tbsp of ※Sugar.
Prepare 2 tsp of ※Salt.
Take 1 liter of ※The water from boiling beef tendon or use the chicken stock from.
Take 150 grams of ※Yamaimo yam.
Make ready 3 tbsp of ※Bonito flakes.
Make ready 15 grams of ※Baking powder.
Prepare 1 1/5 kg of Finely chopped cabbage.
Make ready 1 of Tempura batter crumbs.
Make ready 1 bunch of Green onions or scallions.
Get 1 of Red pickled ginger.
Make ready 12 of Eggs.
Take of Additions.
Make ready 200 grams of Beef tendon.
Get 200 grams of Thinly sliced pork belly.
Get 200 grams of Boiled octopus.
Get of To parboil the beef tendon:.
Get 2 large of Water.
Make ready 3 slice of Ginger.
Make ready 2 of stalks worth The green part of a Japanese leek.
Get of To flavor the beef tendon.
Prepare 40 ml of Soy sauce.
Make ready 400 ml of Water.
Prepare 25 ml of Sake.
Prepare 1 of and 1/2 tablespoon Sugar.
Take of Toppings.
Take 1 of 10:1 blend Tonkatsu sauce, "Doro" Sauce (a type of thick Worcestershire-style sauce).
Make ready 1 of 10:1:1 blend Mayonnaise, milk, plain yogurt.
Take 1 of Aonori.
Prepare 1 of Bonito flakes.

Tendons are commonly used in other neighbouring, Asian countries Therefore, if you can not find beef tendons, another, suitable for stewing, is okay. For instance, pork shoulder is a common alternative. Fukutaro attracts many foreign customers, so it has an English menu. However, even the most basic of Negiyaki establishments have a wide selection of different Negiyaki to choose from.

Steps 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!.

Indeed, with this type of dish, the simplest is often the best. Among the types I enjoy are cheese Negiyaki, beef tendon Negiyaki, and, given that Osaka is a port city, the octupus and squid Negiyaki are also well worth a look. Tengu is not that easy for foreigners, but that's not necessarily a bad thing… It has an old-school Japanese diner vibe and makes great Kushikatsu. But, we really loved the Doteyaki, which is skewered beef tendon smothered in a sweet miso sauce. Osaka is the second largest city in Japan and the home of great food, friendly people, and fun nightlife.

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