Recipe of Thomas Keller Red Cabbage Okonomiyaki Fritter

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, red cabbage okonomiyaki fritter. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Red Cabbage Okonomiyaki Fritter is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Red Cabbage Okonomiyaki Fritter is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook red cabbage okonomiyaki fritter using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Red Cabbage Okonomiyaki Fritter:

1. Prepare 2 Eggs
2. Take 4 oz Shredded Red Cabbage
3. Get 2.89 oz Tempura Mix
4. Make ready .5 oz Mushroom Stock Concentrate
5. Take 2 Scallions
6. Take 1 Thumb Ginger
7. Get 2 Cloves Garlic
8. Make ready 1 tbsp Sesame Seeds
9. Get 3/4 cup Jasmine Rice
10. Make ready 2 tbsp Hoisin Sauce
11. Prepare 1 tsp Sriracha
12. Take 2 tbsp Mayonnaise
13. Make ready 1 tbsp Vegetable Oil
14. Get 1 1/4 cup Water, +1tsp
15. Take Salt and Pepper, to season

Instructions to make Red Cabbage Okonomiyaki Fritter:

1. Peel and mince or great ginger and garlic, keeping them separate. Finally chopped cabbage. Trim and thinly sliced scallions, separating whites from greens.
2. Heat a drizzle of oil in a small pot over medium high heat. Add half a sesame seeds and a big pinch of ginger. Cook stirring frequently until golden brown, 1 to 2 minutes.
3. Stir in rice, 1 1/4 cup water, and a big pinch of salt. Bring to a boil, then cover and reduced to a low simmer. Cook until racist tender, 15 to 18 minutes. Remove from heat and keep covered until ready to serve.
4. While rice cooks, in a small bowl combine mayonnaise, 1/4 teaspoon water, and Sriracha to taste.
5. In a large bowl, whisk together eggs, start concentrate, and 1/4 cup water.
6. Whisk in tempura mix until no lumps remain.
7. Fold in cabbage, garlic, scallion whites, and remaining ginger. Season with half teaspoon salt and pepper. Mix thoroughly to combine, 1 to 2 minutes.
9. Heat a large drizzle of oil in a large nonstick pan over medium high heat. Once a while is hard enough that a drop a batter sizzles when added to the pan, carefully at half the better. Cook until browned and crispy, 3 to 5 minutes per side. Transfer to a cutting board. Repeat with the remaining half of batter to make two fritters.
10. Fluff rice with a fork and season with salt and pepper to taste. Divide ginger race between bowls or plates. Cut okonomiyaki fritters into quarters and place atop rice. Top with Sriracha mayo and hoisin. Garnish with scallion greens and remaining sesame seeds.
11. Serve and enjoy!

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