Okonomiyaki that doesn't need a bowl
\ I was taught by the bean sprout shop Miyoshi Shoten /
Okonomiyaki mixed in a bag that was popular with cabbage
Actually, if you make it with bean sprouts, you can save more!
✅ no bowl, only a frying pan!
✅ tofu and fluffy texture
✅ cheaper than cabbage and takes 10 minutes ✨
It is a dish that can make the whole family full even with high prices ♪
Save and make it ❣️
Bean sprouts producers in Ishikawa Prefecture
Bean sprouts okonomiyaki learned from < Miyoshi Shoten > 🍳
Please comment on your impressions of making it ~
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Recipes
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○ Materials
1 bag of bean sprouts
Pork belly
Egg
Tofu
Potato starch tablespoon 3
1 teaspoon Hondashi
as you like
Sauce, mayonnaise, bonito flakes, green laver
○ How to make
1. Cut a bag of bean sprouts with scissors
2. Add egg, tofu, potato starch, and hondashi and mix the whole with a spoon and hand from the top of the bag
3. Put oil in a frying pan and pour the dough
4. Shape with a spoon, etc., 3 minutes on medium heat
5. Turn over and bake for 3 minutes
6. When both sides are burnt, it's done!
○ Arrange 🍳
・ You can put seafood instead of pork 🆗
Points 🍳
・ The bag of bean sprouts is easy to tear, so cut it with scissors. The bag will tear more and more when mixing 💦
If you think the dough is soft, add potato starch
The Full Recipe
Tofu Recipe
Use of bean sprouts
# bean sprouts
# high _ school
Explosion Recipe
Measures against high prices
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Self introduction
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Arafo
Born in Osaka
High school student, junior high school student Two sons and four husbands live
Owned house in Tokyo
The effects of high prices put pressure on families as if they were eating 💦
We will introduce recipes that will satisfy your family while saving money ❣️
Anyway, we will save delicious ♫ fun easy, time-saving recipes ʕ•ᴥ•ʔ
If you want to reduce eating out, lower the hurdle of self-catering ♫
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Recommended for these people
☆ Those who have children in their prime
☆ Those who are concerned about health with age
☆ If you want to fulfill your diet while saving
☆ If you want to reduce eating out and cook yourself
☆ If you want to reduce washing
☆ If you want another item easily
Let's have fun together ❣️
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「小麦粉なしだとまとまらない？」「生地の粘度はどれくらい？」って最初は不安でした。私も何回か作って、うまくいったコツをメモしておきます。 まず“小麦粉なし”のポイントは、つなぎを「豆腐＋片栗粉」で作ること。豆腐は水分が多いので、木綿でも絹でもOKだけど、絹だとよりふわトロ寄りになりました。逆に“しゃきっと形を保ちたい日”は木綿が作りやすい印象。時間があれば豆腐をスプーンで軽くつぶしてから混ぜると、袋の中でもダマになりにくいです。 次に「お好み焼きの粘度」。目安は、袋の中で混ぜたときに“もやし全体に白い生地が薄く絡む”くらい。ドロドロの液体だと焼くときに広がって薄くなりやすいので、少し重ためが安心でした。 ・ゆるい（広がる/返すと崩れる）→片栗粉を小さじ1〜大さじ1ずつ追加 ・固い（粉っぽい/火の通りが遅い）→豆腐をひと口分追加 or 卵をよく溶いてなじませる 袋で混ぜるときは、いきなり強く揉むより「スプーンで卵を割って→豆腐をつぶして→片栗粉を散らして→全体を折りたたむ」みたいに段階的にすると、袋が裂けにくくてラクでした（もやしの袋、意外と破れやすい…）。 ワンパンで焼くコツは、フライパンに油をひいてから“生地を入れてすぐ触りすぎない”こと。形を整えたら、中火でまず3分は我慢。表面が少し乾いて、フチが固まってきたら返しどきです。私は大きいフライ返し1枚だと怖いので、フライ返しを2枚使うと成功率が上がりました。 具は豚バラがあると最高だけど、なくても満足できます。節約したい日は、豚肉の代わりにツナやちくわ、冷凍シーフードでもおいしかったです。仕上げのソース・マヨ・かつお節・青のりは鉄板。もやしのしゃきしゃき感と豆腐のふわトロが合わさって、想像以上に“ちゃんとお好み焼き”になりますよ。
