Edible Chrysanthemum Okonomiyaki.
You can cook Edible Chrysanthemum Okonomiyaki using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Edible Chrysanthemum Okonomiyaki
- It's 100 g of Edible Chrysanthemum *cut into small pieces.
- It's 1 of Egg.
- It's 1/2 cup of Self-Raising Flour OR Plain Flour.
- It's 1/4 cup of Water.
- You need 1/8 teaspoon of Dashi Powder *optional.
- You need of Salt & Pepper.
- It's of Oil for cooking.
- You need of *This time I added 1/2 Carrot, 1 Spring Onion, 50g Left-over Roast Beef as well.
- You need of *Add as much ingredients as you like if you can combine with the batter.
- Prepare of <Additional Ingredient Suggestions>.
- It's of Onion, Spring Onion, Carrot, Asian Mushrooms, Seafood, Meat, Chicken, Canned Tuna, etc.
Edible Chrysanthemum Okonomiyaki step by step
- 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.
