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Okonomiyaki - Japanese savoury Pancake

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02:15 min

Accessories:
P R O F I L E
275
Chilled ​4°C
4 Pieces
From Raw

Stage 1

Pre-cook in the mould

  • 01:30
  • 30 %
  • 100 %

Stage 2

Place them upside down on the tray

  • 00:45
  • 100 %
  • 50 %
R E C I P E
120 g Flour
120 g Bonito Broth
80 g fresh White Cabbage
2 pcs Egg
20 g Pork Belly
20 g Shrimps
1 tbs Okonomiyaki Sauce
1 tbs Mayonaise
1 tsp shredded dried Bonito
1 tbs dried Sea Weed Powder
1 tbs Oil
Ingredients
Cut the pork belly and the shrimps into stripes. Cut the white cabbage into fine stripes. Mix a batter with the flour, the broth and the eggs and add the pork, shrimps and cabbage stripes into the batter. Divide the batter into 4 equal portions and place them in the mould.
1. Food Preparation
Cook as per oven profile. After the precooking in the mould brush the pancakes with the oil, place them on the tray and continue to cook as per oven profile.
2. Cooking Instruction
Remove the cooked food from the tray and before you serve them sprinkle the sauce and the mayonaise over the pancakes and dredge the dried bonito and the sea weed powder over.
3. Food Serving Instruction


Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.