Recipe of Homemade Red Cabbage Okonomiyaki Fritter
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Easiest Way to Prepare Quick Red Cabbage Okonomiyaki Fritter. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Red Cabbage Okonomiyaki Fritter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Cabbage Okonomiyaki Fritter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Red Cabbage Okonomiyaki Fritter is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Red Cabbage Okonomiyaki Fritter estimated approx 45min.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Red Cabbage Okonomiyaki Fritter using 15 ingredients and 11 steps. Here is how you cook it.
with Ginger Rice, Hoisin & Sriracha Mayo
Ingredients and spices that need to be Get to make Red Cabbage Okonomiyaki Fritter:
- 2 Eggs
- 4 oz Shredded Red Cabbage
- 2.89 oz Tempura Mix
- .5 oz Mushroom Stock Concentrate
- 2 Scallions
- 1 Thumb Ginger
- 2 Cloves Garlic
- 1 tbsp Sesame Seeds
- 3/4 cup Jasmine Rice
- 2 tbsp Hoisin Sauce
- 1 tsp Sriracha
- 2 tbsp Mayonnaise
- 1 tbsp Vegetable Oil
- 1 1/4 cup Water, +1tsp
- Salt and Pepper, to season
Instructions to make Red Cabbage Okonomiyaki Fritter
- Peel and mince or great ginger and garlic, keeping them separate. Finally chopped cabbage. Trim and thinly sliced scallions, separating whites from greens.
- Heat a drizzle of oil in a small pot over medium high heat. Add half a sesame seeds and a big pinch of ginger. Cook stirring frequently until golden brown, 1 to 2 minutes.
- Stir in rice, 1 1/4 cup water, and a big pinch of salt. Bring to a boil, then cover and reduced to a low simmer. Cook until rice is tender, 15 to 18 minutes. Remove from heat and keep covered until ready to serve.
- While rice cooks, in a small bowl combine mayonnaise, 1/4 teaspoon water, and Sriracha to taste.
- In a large bowl, whisk together eggs, start concentrate, and 1/4 cup water.
- Whisk in tempura mix until no lumps remain.
- Fold in cabbage, garlic, scallion whites, and remaining ginger. Season with half teaspoon salt and pepper. Mix thoroughly to combine, 1 to 2 minutes.
- Heat a large drizzle of oil in a large nonstick pan over medium high heat. Once a while is hard enough that a drop a batter sizzles when added to the pan, carefully at half the better. Cook until browned and crispy, 3 to 5 minutes per side. Transfer to a cutting board. Repeat with the remaining half of batter to make two fritters.
- Fluff rice with a fork and season with salt and pepper to taste. Divide ginger race between bowls or plates. Cut okonomiyaki fritters into quarters and place atop rice. Top with Sriracha mayo and hoisin. Garnish with scallion greens and remaining sesame seeds.
- Serve and enjoy!
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