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500g 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, salt, dextrose, dried bonito powder, mackerel powder, baking powder, seasoning (such as amino acids), E621, E631, E412, E477, emulsifiers
Contains: wheat, milk, mackerel.
Made in Japan.
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