お好み焼きの調理に

[winterkoninkje]

First, and foremost, Yay my kitty came back ^_____^ Aubi seems to be doing well for himself, no injuries or anything. He's eating a bunch (as usual :) but doesn't seem to have lost much weight in his travails. And now on to other things. It's not a recipe per se, but rather hints for one.

Tips when making お好み焼き:

• The cabbage must be cut small. That is, shredded not sliced.
• Everything else should be cut small too. The size of popcorn shrimp or a thumbnail is a good maximum. Do not exceed this size.
• Don't use too much oil, just enough to keep from sticking. Too much oil will make the batter spongy and cause it not to cook thoroughly.
• A high temperature is recommended. You want to slightly sear the outside to give character.
• Remember, they should be thinner than you think. You can always make them thicker later.
• Use a very large spatula so that you can flip your お好み焼き without it breaking. Better yet, use two.
• When making 広島の or モダン焼き, let the 焼きそば fry fully before adding batter. Once battered the そば will cease to cook and may come out soggy.
• 青海苔 is important, don't forget it. It is easiest if you can buy some precrumbled.