Otafuku Japanese Okonomiyaki Kit 4 Servings

Okonomiyaki is a Japanese savoury pancake that mainly consists of batter and cabbage. The word "okonomi" means your choice or how you like. And the word "yaki" means grilled or cooked. Thus, you can add different toppings and ingredients to the batter and cabbage base. The most common fillings are pork, squid, octopus, shrimp, kimchi and green onion. And for the toppings; okonomiyaki sauce, Japanese mayonnaise, katsuobushi (dried bonito flakes) or aonori (a type of seaweed).

1. Put 160cc water in a bowl. Add the flour mix (white package) and mix with spoon. It is okay to leave some undissolved lumps of flour
2. Add about 300g of cabbage, 2 eggs, green onion and the tempura crisps (yellow package).
3. Heat the frying pan and add the mixture on the pan. Cook for 3 minutes.
4. Add thinly sliced toppings (e.g. bacon) on it according to your preference.
5. Flip the pancake, put the lid over them and cook for 4 minutes.
6. Flip again and cook for 3 minutes more.
7. Add okonomiyaki sauce, Japanese mayonnaise, aonori seaweed (gray package), and bonito flakes on top.

Source: https://japanesetaste.com/blogs/english/how-to-make-okonomiyaki

• Net contents: 240g (100g×2 flour mix packages, 20g×2 tempura crisp packages, and 2 aonori packages)
• Main ingredients (flour mix): Flour, dehydrated yam, dehydrated kelp extract, breadcrumbs, salt, sugar, vegetable fat and oil, dehydrated bonito extract, powdered dried sardine flake, powdered dried mackerel flake, powdered dried bonito flake
• Main ingredients (tempura crisp): Flour, vegetable fat and oil, ikaten (squid tempura), powdered squid, salt, hot pepper
• Main ingredients (aonori): Aonori seaweed
• Nutrition facts (per 60g): Energy 235kcal, protein 5.7g, fat 5.3g, carbohydrate 41.2g, sodium 1.8g
• Potential allergens: Wheat, squid, mackerel, soybean, yam
• Made in Japan