INGREDIENTS
- Dough for two servings:
- – 200 g of 0000 Flour.
- – 1 egg.
- – Water c/n.
- – Salt to style.
- – 200 g of white cabbage in julienne.
- – 100 g of inexperienced onion on the bias.
- – 50 g of corn grains.
- – 250 g of grated mozzarella cheese.
- – 50 g of grated tororo imo (creamy Japanese potato, non-obligatory).
- – 300 g of chorizo steak.
- – 100 g of smoked bacon.
- Salsa:
- – 50 cc de salsa tonkatsu.
- – 50 g of Katsuo Bushi, bonito flakes
- smoked (non-obligatory).
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The genius of cooking-recipesiwao visits us with this scrumptious OKONOMIYAKI beef with MOZZARELLA CHEESE , a Japanese beef omelet whose that means is “what you need to prepare dinner” .
Process:
1.For the dough, in a bowl place the flour, the egg, a pinch of salt and add water till you get hold of a liquid pancake-type dough.
2.Let it relaxation for half-hour within the fridge.
3.Minimize the white cabbage into effective julienne strips, the inexperienced onion on the bias (diagonal lower), and the meat into very skinny slices, the identical with the smoked bacon.
4.Warmth the planchette, or in a very popular griddle or pan and add a little bit impartial oil (corn or sunflower).
5.Saute the meat with the paneta for 2-3 minutes, then the cabbage and inexperienced onion, and at last the already cooked peas.
Then place the dough in a thread form, giving it a spherical form measuring about 15 cm in diameter.
6.Cook dinner the tortilla for about 3 minutes per facet.
7.Lastly, add the mozzarella cheese, cowl with the pot, add a tonkatsu, barbecue or English sauce, and revel in! .
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Do that recipe at residence and share with us the way it turned out utilizing cooking-recipesQueDenamosHoy
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