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400g bag of Okonomiyaki flour mix with dashi seaweed kombu and bonito
For 2 okonomiyakis:
100g of flour for okonomiyaki
120ml of water
150g of chopped cabbage (about 3 leaves).
For 3 okonomiyakis:
150g flour for okonomiyaki
180ml of water
200g of chopped cabbage (about 4 leaves)
*You can add to the mix : pork, squid, shrimp, sliced pickled ginger (beni shoga), thin slices of kirimochi etc.
1 / Add the flour mix, eggs, water in a bowl. Mix the dough with a whisk until all lumps disappear.
2 / Add the cabbage and other ingredients (except meat) and mix them.
3 / Heat an oiled pan. Put the dough round-shaped and place the pork on the dough. Once underside becomes golden brown, flip and cook the other side.
4 / After cooking, return again the dough.
5 / Put or apply sauce (okonomi sauce) and / or mayonnaise. You can also sprinkle katsuobushi (shredded dried bonito) and ao nori (dried seaweed flakes).
- Chop well the cabbage into fine pieces.
- Do not press the dough with a spatula.
- Use a lid during cooking.
Wheat flour, cornstarch, sugar, glucose, lactose, corn flour, salt, bonito powder, E621, E631, E412, kombu powder, yam powder, E477, dextrin, hydrolyzed soy protein powder, whole egg, casein sodium.
Contains: wheat, milk, soy, fish, seafood.
Made in Japan.
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