Flour for Okonomiyaki and Takoyaki - OTAFUKU - 180g

Brands: OTAFUKU
Country/Region of Origin: Thailand
Unit: Pack
Weight: 180g
Storage: Store in a cool, dry place, away from direct sunlight.

Wheat flour, corn starch, raising agent: sodium carbonate (E500), sugar, salt.

per 100g
Energy value 1460kJ/350kcal
Fat 2g
- of the latter saturated fatty acids 0.5g
Carbohydrates 75g
- of this last sugar 1g
Protein 8g
Salt 2g
Dietary fiber 2g

Easily make Osaka's two most famous snacks at home with this perfectly seasoned Dashi broth preparation.For Okonomiyaki (Japanese Pancake):

1. Mix: In a bowl, mix 1 packet of flour (90g) with 100ml of water and 1 egg. Add about 150g of shredded cabbage and your toppings (shrimp, pork, cheese).
2. Cook: Pour the mixture onto a hot oiled pan. Form a thick disk. Cook for 4 minutes on each side until golden brown.
3. Serve: Drizzle with Okonomiyaki Sauce and Japanese mayonnaise. Sprinkle with Aonori seaweed and bonito flakes.

For Takoyaki (Octopus Balls):

1. Prepare the batter: Mix 1 packet of flour (90g) with 300ml of water and 1 egg (the batter should be very thin).
2. Cook: Pour into the molds of a hot Takoyaki plate. Add a piece of octopus to each hole.
3. Form: Turn the balls with a pick until they are perfectly round and crispy.

💡 Chef's Tips:

• The secret to texture: Do not mix the Okonomiyaki batter too vigorously to keep the cabbage crispy and the pancake airy.
• Garnish: Add pickled red ginger (Beni Shoga) for an authentic touch of acidity.

⚠️ Important Notes:

• Dosage: One 180g packet makes about 4 large pancakes or 40 balls.
• Storage: Store in a dry place. Once a packet is opened, use it quickly.