Description
This Fries Mix Flour is made with 100% milled Japanese wheat flour. Conveniently portioned so no measuring is required, and delivers a carefully crafted soft and gooey texture.
Okonomiyaki Flour
Preparation
- Okonomiyaki flour: 100g
- Water: 150ml (3/4 cup)
- Egg: 1
- Cabbage: 300g (6 leaves), roughly chopped (about 5–10mm pieces)
Preferred fillings (150g total), such as squid, shrimp, pork, green onions, fish cake, tempura scraps, pickled ginger, etc.
Steps
- Mix okonomiyaki flour and water together.
- Add cabbage, preferred fillings, and the egg. Mix gently to incorporate air from bottom to top for a fluffy texture.
- Heat a hot plate to 200°C (392°F) or a frying pan over medium heat. Lightly oil the surface and pour the batter. Cook until the bottom is golden brown.
- Slightly indent the center of the batter. Avoid pressing down with a spatula while cooking for a fluffier result.
- Flip and cook until the other side is golden brown. Cover with a lid for an extra fluffy texture. Once both sides are golden, it's done.
- Serving suggestion: Top with sauce, mayonnaise, bonito flakes, and seaweed as desired.
Ingrediens
Japan produced wheat flour, salt, powdered vegetable oil, dextrin, sugar, protein hydrolysate, kelp extract powder, mountain yam powder, bonito flakes powder, bonito extract powder, bonito flakes extract powder, yeast extract powder, chicken fat/modified starch, baking paste, seasonings (amino acids, etc.), thickening polysaccharides, emulsifier
Allergens: wheat, dairy, soybean, chicken, mountain yam
Net: 300g - 10.58oz
Takoyaki Flour
Preparation
- Takoyaki flour: 100g
- Egg: 1
- Water: 300ml - 10fl oz
- Octopus: about 40g (1.4 oz)
- Preferred fillings (50g total), such as green onions, tempura scraps, pickled ginger, cabbage, etc.
Steps
- Mix takoyaki flour, egg, and water together. Add water in 2-3 portions, mixing quickly until smooth.
- The batter should be thin and runny.
- Brush oil onto the heated takoyaki pan, and pour the batter to fill each mold to about 80% full.
- For an electric takoyaki pan, heat to 230–250°C (446–482°F).
- Add pieces of octopus and your preferred fillings to each mold. Pour additional batter over the top until the molds are slightly overflowing.
- Once the edges are crispy and golden, use chopsticks to gather any overflowed batter into the mold, then flip each piece halfway and continue cooking while turning them to shape into round balls.
Ingredients
Japan produced Wheat flour, powdered vegetable oil, salt, sugar, dextrin, kelp extract powder, shiitake mushroom extract powder, bonito extract powder, glucose, powdered soy sauce, yeast extract powder, bonito flakes powder, kelp powder, modified starch, seasonings (amino acids, etc.), trehalose, baking pasteurizer, thickening polysaccharides
Allergens: wheat, dairy, soybean
Net: 300g - 10.58oz
