Designed for professional chefs, check out this Vegetarian Okonomiyaki recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Vegetable Bouillon Powder, Hellmann’s Real Mayonnaise and Knorr Professional Teriyaki Sauce.
Ingredients
Okonomiyaki:
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Kombu Dashi stock powder 10.0 g
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Water 440.0 ml
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Eggs, beaten 10.0 pc
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Plain flour 315.0 g
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Sugar 3.0 g
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Baking Powder 3.0 g
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Cabbage, finely shredded 1.2 kg
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Wood ear mushrooms, hydrated and sliced into julienne 300.0 g
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Oil for cooking
Sesame Mayo Sauce:
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Sesame oil 10.0 ml
Toppings:
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Japanese pickled ginger 100.0 g
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Furikake 20.0 g
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Enoki mushrooms 100.0 g
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Greens Cress 100.0 g
Preparation
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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.
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Sesame Mayo Sauce:
- In a bowl, combine Hellmann's Real Mayonnaise with the sesame oil. Mix well and transfer to a squeeze bottle.
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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.
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Delivery & Takeaway Tips:
- Pack all the sauces and toppings separately.
- Remove greens and cress, as they may wilt.
