{"id":10547,"date":"2024-12-31T18:05:40","date_gmt":"2024-12-31T16:05:40","guid":{"rendered":"https:\/\/andrestover.com\/?p=10547"},"modified":"2024-12-31T18:05:41","modified_gmt":"2024-12-31T16:05:41","slug":"okonomiyaki-kansai-style","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/okonomiyaki-kansai-style\/","title":{"rendered":"Okonomiyaki \u2013 Kansai variant"},"content":{"rendered":"\n

Okonomiyakit peetakse Jaapani soolaseks pannkoogiks, mille peamised lisandused on hakitud v\u00e4rske kapsas, sageli liha, kala, mereannid. Pannkook kaetakse peale praadimist spetsiaalse kastmega, mis meenutab natuke BBQ kastet, lisatakse ka Jaapani majoneesi, soovi korral tuunikala helbeid, marineeritud ingverit, merevetika t\u00fckke ning rohelist sibulat.
Okonomiyakit on laias laastus kahte erinevat t\u00fc\u00fcpi. Kansai v\u00f5i Osaka t\u00fc\u00fcpi ning Hiroshima t\u00fc\u00fcpi. Valmistasin 2024 aastal aastavahetuseks Kansai t\u00fc\u00fcpi variandi.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Umbes 20 minutit
Tase: Pigem lihtne
Kogus: Kahele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
\u00dcks v\u00e4ike mahlane v\u00e4rske kapsas, juurikas eemaldatud ning l\u00f5igatud noaga peenikesteks ribadeks
2 suuremat muna
100 g jahu
Meresoola ja musta pipart maitsestamiseks
8 viilu peekonit
4-6 spl okomomiyaki kastet
5-6 spl Jaapani Kewpie majoneesi
Natuke tuunikala helbeid
Natuke kuivatatud wakame merevetikaid
V\u00e4ike peot\u00e4is hakitud rohelist sibulat
0.25 tl meresoola ja n\u00e4put\u00e4is musta pipart maitsestamiseks
2-3 spl toidu\u00f5li praadimiseks<\/p>\n\n\n\n

Okonomiyaki kaste<\/em>
3 spl austrikastet
1 spl Worchesteri kastet
1 spl ket\u0161upit v\u00f5i tomatipastat
1 tl suhkrut<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Haki kapsas peenikesteks ribadeks.<\/li>\n\n\n\n
  2. Sega kokku jahu, meresool, must pipar ning munad, sega \u00fchtlaseks.<\/li>\n\n\n\n
  3. Lisa segule hakitud kapsas ja sega l\u00e4bi nii, et kapsas oleks taignaga \u00fchtlaselt segunenud.<\/li>\n\n\n\n
  4. Kuumuta paksup\u00f5hjalisel pannil toitu\u00f5li keskmisele kuumusele.<\/li>\n\n\n\n
  5. Aseta pannile kaks peekoniviilu, t\u00f5sta peale \u00bc kapsa tainast ning suru pannilabidaga peekoniviilude laiuseks. Kata kaanega ja lase praadida umbes 3-5 minutit kuni peekon on pruunistunud.<\/li>\n\n\n\n
  6. Sedasi valmista k\u00f5ik neli pannkooki.<\/li>\n\n\n\n
  7. Samal ajal kui pannkoogid praevad, valmista kaste. Selleks sega kausis kokku austrikaste, Worchesteri kaste, tomatipasta v\u00f5i ket\u0161up ning suhkur.<\/li>\n\n\n\n
  8. Kui pannkoogid on valmis, aseta need taldrikule peekoniga pool \u00fcleval ning m\u00e4\u00e4ri rikkalikult okonomiyaki kastmega kokku. \u00dche pannkoogi peale kulub veidi rohkem kui 1 spl kastet.<\/li>\n\n\n\n
  9. Tee Jaapani majoneesiga triibud \u00fcle kastme ninga kaunista soovi korral nii nagu fantaasiat on.<\/li>\n\n\n\n
  10. Raputa toit \u00fcle hakitud rohelise sibula ning soovi korral kuivatatud tuunikalahelveste, kuivatatud wakame merevetika ribadega ning serveeri marineeritud ingveriga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Okonomiyakit peetakse Jaapani soolaseks pannkoogiks, mille peamised lisandused on hakitud v\u00e4rske kapsas, sageli liha, kala, mereannid. Pannkook kaetakse peale praadimist spetsiaalse kastmega, mis meenutab natuke BBQ kastet, lisatakse ka Jaapani majoneesi, soovi korral tuunikala helbeid, marineeritud ingverit, merevetika t\u00fckke ning rohelist sibulat.Okonomiyakit on laias laastus kahte erinevat t\u00fc\u00fcpi. Kansai v\u00f5i Osaka t\u00fc\u00fcpi ning Hiroshima t\u00fc\u00fcpi. […]<\/p>\n","protected":false},"author":1,"featured_media":10550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[414,628,278,665,112,610,524],"class_list":["post-10547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-bacon","tag-cabbage","tag-muna","tag-japan","tag-majonees","tag-oyster-sauce","tag-tomato-paste","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10547"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10547\/revisions"}],"predecessor-version":[{"id":10570,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10547\/revisions\/10570"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10550"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}