Description
No need for cold water, eggs, or special techniques—this mix creates beautiful Japanese Takoyaki.
Okonomiyaki Flour
This mix, rich in bonito and kelp umami, creates fluffy and distinctively textured okonomiyaki. With this one product, you can enjoy various dishes such as Hiroshima-style okonomiyaki, monjayaki, negiyaki, takoyaki, and more.
Preparation
- Okonomiyaki flour: 100g(1/5Pack)
- 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
Wheat flour (Japan produced), salt, dextrin, sugar preparation, bonito extract powder, dried bonito powder, kelp extract powder, protein hydrolysate, dried bonito extract powder, dried sardine powder, kelp powder, processed starch, baking powder, seasonings (amino acids, etc.), thickening polysaccharides
Allergens: wheat
Net: 500g - 1.1lbs
Takoyaki Flour
Infused with the umami of bonito and kelp and the flavor of pickled ginger, this mix creates takoyaki with a soft, melt-in-your-mouth texture. You can also enjoy variations like akashiyaki with this versatile mix.
Preparation
- Takoyaki flour: 100g (1/5 Pack)
- 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
Wheat flour (Japan produced), sugar preparation, salt, dextrin, powdered soy sauce, powdered bonito extract, powdered dried bonito flakes, spices, powdered yeast extract, powdered kelp extract, powdered red ginger, powdered kelp, modified starch, seasonings (amino acids, etc.), baking powder, thickening polysaccharides, emulsifiers
Allergens: wheat, soybeans
Net: 500g - 1.1lbs
