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Before you jump to Osaka Okonomiyaki with Beef Tendon recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The Right Way to Do It.
When you decide to go on a diet one of the very first things that you will learn is that it is important to keep an eye on what you eat during the day. Tracking all of the foods you eat may help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after you keep a food log for a few days you could notice that while you eat lots of fruit, you almost never eat any vegetables. Having it all written down can help you identify the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Be as precise as possible get when you write down the things you eat. It is not enough to simply write down "salad" on a list. The right way to do it is usually to write down all of the ingredients in the salad as well as the kind of dressing that is used. You need to include the amount of the food you take in. "Cereal" is just not very good, but "one cup Shredded Wheat" will be. It is vital to remember that the bigger your portions, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.
Record your mood whenever you eat. This can show you whether or not you use foods to solve emotional issues. It may also identify the foods you select when you are in certain moods. Many of us will reach for junk foods whenever we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you focus on how you eat during your different moods and emotional states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got insight from reading it, now lets go back to osaka okonomiyaki with beef tendon recipe. You can cook osaka okonomiyaki with beef tendon using 31 ingredients and 22 steps. Here is how you do it.
The ingredients needed to make Osaka Okonomiyaki with Beef Tendon:
- You need of Batter (combine the ingredients beforehand).
- Prepare 500 grams of Cake flour.
- You need 2 tbsp of Sugar.
- Get 2 tsp of Salt.
- Get 1 liter of The water from boiling beef tendon or use the chicken stock from.
- Take 150 grams of Yamaimo yam.
- Take 3 tbsp of Bonito flakes.
- Use 15 grams of Baking powder.
- You need 1 1/5 kg of Finely chopped cabbage.
- Get 1 of Tempura batter crumbs.
- Use 1 bunch of Green onions or scallions.
- Provide 1 of Red pickled ginger.
- Use 12 of Eggs.
- Use of Additions.
- Get 200 grams of Beef tendon.
- Prepare 200 grams of Thinly sliced pork belly.
- You need 200 grams of Boiled octopus.
- You need of To parboil the beef tendon:.
- Use 2 large of Water.
- Provide 3 slice of Ginger.
- You need 2 of stalks worth The green part of a Japanese leek.
- Use of To flavor the beef tendon.
- Prepare 40 ml of Soy sauce.
- Get 400 ml of Water.
- Get 25 ml of Sake.
- You need 1 of and 1/2 tablespoon Sugar.
- Get of Toppings.
- Get 1 of 10:1 blend Tonkatsu sauce, "Doro" Sauce (a type of thick Worcestershire-style sauce).
- Use 1 of 10:1:1 blend Mayonnaise, milk, plain yogurt.
- Prepare 1 of Aonori.
- Take 1 of Bonito flakes.
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!.
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