Step-by-Step Guide to Cook Favorite Edible Chrysanthemum Okonomiyaki

Edible Chrysanthemum Okonomiyaki Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Edible Chrysanthemum Okonomiyaki” recipe we have found so far. This will be really delicious.

Ingredients of Edible Chrysanthemum Okonomiyaki

1. Make ready 100 g of Edible Chrysanthemum *cut into small pieces.
2. Prepare 1 of Egg.
3. It’s 1/2 cup of Self-Raising Flour OR Plain Flour.
4. Make ready 1/4 cup of Water.
5. Make ready 1/8 teaspoon of Dashi Powder *optional.
6. Make ready of Salt & Pepper.
7. You need of Oil for cooking.
8. Take of *This time I added 1/2 Carrot, 1 Spring Onion, 50g Left-over Roast Beef as well.
9. It’s of *Add as much ingredients as you like if you can combine with the batter.
10. Make ready of <Additional Ingredient Suggestions>.
11. You need of Onion, Spring Onion, Carrot, Asian Mushrooms, Seafood, Meat, Chicken, Canned Tuna, etc.

Edible Chrysanthemum Okonomiyaki instructions

1. Make batter by mixing the Flour, Water, Eggs, Dashi Powder and Salt & Pepper. Add the ingredients to the batter and mix well..
2. 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..
3. Enjoy with/without a dipping sauce. Find my dipping sauce recipes at http://www.hirokoliston.com/category/dipping-sauces/.
4. 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.