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Okonomiyaki:

  • Kombu Dashi stock powder 10.0 g
  • Water 440.0 ml
  • Eggs, beaten 10.0 pc
  • Plain flour 315.0 g
  • Sugar 3.0 g
  • Baking Powder 3.0 g
  • Cabbage, finely shredded 1.2 kg
  • Wood ear mushrooms, hydrated and sliced into julienne 300.0 g
  • Oil for cooking

Sesame Mayo Sauce:

Toppings:

  • Japanese pickled ginger 100.0 g
  • Furikake 20.0 g
  • Enoki mushrooms 100.0 g
  • Greens Cress 100.0 g
  1. Okonomiyaki:

    • Prepare the okonomiyaki batter by combining all the dry ingredients first.
    • Dilute the dashi stock powder in water. Add the dashi / vegetable stock and egg, and mix well. Add the rest of the dry ingredients.
    • Fold in the shredded cabbage and wood ear mushrooms.
    • Preheat and grease the griddle.
    • Spoon the mixture onto the griddle. Once set, flip it over to cook the other side, taking approximately 2-4 minutes per side.
  2. Sesame Mayo Sauce:

    • In a bowl, combine Hellmann's Real Mayonnaise with the sesame oil. Mix well and transfer to a squeeze bottle.
  3. Toppings:

    • Drizzle the okonomiyaki with the sesame mayonnaise and the Knorr Professional Teriyaki Sauce.
    • Garnish the top by carefully arranging the nori, pickled ginger, mushrooms, greens and furikake. Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, and sugar.
  4. Delivery & Takeaway Tips:

    • Pack all the sauces and toppings separately.
    • Remove greens and cress, as they may wilt.