Mini Oknomiyaki

Szechuan pepper oil and Shallot oil bring out the umami of the dish. Great complement for the sauces and topping.

INGREDIENTS

Okonomiyaki cake:

• 1 tbsp Double Pagoda szechuan pepper oil

• 1 tbsp Double Pagoda shallot oil

• 1 cup all purpose flour

• 2 tbsp + 1 tsp salt

• ¼ tsp baking powder

• 4 eggs ½ cup chicken stock

• ½ large head cabbage, chopped

• 2 tbsp red pickled ginger

• ½ cup cooked shrimp

Garnish:

• Mayonnaise Okonomiyaki sauce

• 1 cup bonito Flakes

• 1 bunch diced green onion

STEPS

Okonomiyaki cake mixture:

1. Whisk flour, baking powder, salt, whole eggs and chicken stock. Some lumps is fine.

2. Season chopped cabbage with salt, and drain the cabbage.

3. Cooked shrimp cut into small bite sized pieces.

4. Chop pickled ginger.

5. Toss cabbage, shrimp, pickled ginger into batter and mix well.

6. Add Double Pagoda shallot oil and Double Pagoda szechuan pepper oil on pan.

7. Fry okonomiyaki on medium heat for 2-3mins each side.

8. Once pancake is done, finish with drizzle of sauce, finish with bonito flakes, and green onions.