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400 bag of Okonomiyaki flour mix shrimp and scallop flavour
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, corn starch, saccharide (sugar, glucose, lactose), corn flour, salt, baking powder (E50011, E522), shrimp powder, flavor enhancer (E621, E640, E631, E627), flavoring (disodium succinate) extract, shrimp powder (krill), extract of St Jacques nuts, Huite extract, clam (variety of Japanese scallops), thickener E412, yam flour, emulsifier (E477, E472c, E322), dextrin, dried bonito powder, dried egg powder, sodium caseinate, hydrolyzed soy portéines.
Contains: wheat, milk, shellfish, mollusc, soy, fish, egg.
Made in Japan.
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