Details
Flour mix for making okonomiyaki or takoyaki. The standard recipe for okonomiyaki is to add chopped cabbage, eggs, water, and spring onion in the mix, but in reality you can add anything you like, as there are endless variations for okonomiyaki. Some add cooked rice, others cooked noodles, pieces of cooked vegetables, fish or shellfish. Some regions make delicious okonomiyaki with fresh oysters. But the simple version is the one mentioned, and then with thinly sliced (not smoked) pork on top. Usually the recipe will state that you should cook it on a hot plate, but it's no problem ti use a frying pan, as long as you have a lid for it. If you have any questions, just get in touch.
Okonomiyaki is served with Otafuku Okonomi Sauce spread on top, Kenko mayonnaise in thin strip across, and lastly a handfull of Wadakyu Katuobushi Bonito Flakes are added on top, so they dance around. Most will also sprinkle Aosa on top.
To make takoyaki you only need eggs and small bits of boiled octopus, and naturally a takoyaki pan. It's possible to use a Danish "æbleskivepande", but it takes longer time due to the small amount of holes. They are served with sauce (okonomi sauce or takoyaki sauce), mayonnaise, chopped spring onions, and a bit of katsuobushi flakes.
Country of origin: Japan
If you have questions for this product, then send us an e-mail to info@yoshiya.dk and we will get back to you as soon as possible.
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