Okonomiyaki (Pancake) Set
1 hour 30 minutes
1 complete set of Okonomiyaki (Pancake), 1 Servings
Okonomiyaki is a cherish Japanese savoury pancake, often described as a delightful mix between a pancake and an omelette, filled with various ingredients. Its true charm lies in its delicious flavor and versatility, allowing you to customise it with a wide range of toppings to match your personal tastes and preferences.
Please Select an Option
Intensity
Low
Moderate
High
- Okonomiyaki (Pancake)
- Chawanmushi
- Miso Soup
- Dairy Product
100 ml UHT Soy milk - Fruit
4 sliced (40 g) Sun melon
Nutrition Value in 1 Serving
Calories
587.9 kcal
Carbohydrate
68.5 g
Fat
18.4 g
Protein
37.0 g
- Okonomiyaki (Pancake)
- Chawanmushi
- Miso Soup
- Dairy Product
100 ml UHT Soy milk - Fruit
4 sliced (40 g) Sun melon
Nutrition Value in 1 Serving
Calories
653.6 kcal
Carbohydrate
80.2 g
Fat
19.5 g
Protein
39.3 g
- Okonomiyaki (Pancake)
- Chawanmushi
- Miso Soup
- Dairy Product
100 ml UHT Soy milk - Fruit
4 sliced (40 g) Sun melon
Nutrition Value in 1 Serving
Calories
776.4 kcal
Carbohydrate
96.5 g
Fat
24.7 g
Protein
42.1 g
Okonomiyaki (Pancake) (for 3 pax)
Ingredients A: batter
| 1 cup (130 g) | All-purpose flour (plain flour) |
| 3/4 cup | Water |
| 1 no | Egg |
| 1/3 tsp | Baking powder |
| 1½ tsp | TUMIX® Anchovy Stock |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: filling
| 100 g | Green cabbage, thinly sliced |
| 4 pcs | Medium prawn meat, thinly sliced |
Ingredients C: sauce
| 1½ tbsp | Worcestershire sauce |
| 2 tbsp | Tomato sauce |
| 1 tbsp | Oyster sauce |
| 1 sachet | Pal-Sweet® Sweetener |
Ingredients D: toppings
| 1 tbsp | Mayonnaise |
| 1 tbsp | Dried bonito flakes |
| 1 pc | Dried yaki nori seaweed |
| 1 tangkai | Spring onion, thinly sliced |
- Mix all ingredient (A), add the cabbage. Mix well.
- Pour the batter mixture onto a hot griddle or frying pan, shaping it into a round pancake.
- Place the prawn meat on top of the pancake, cover with a lid, and cook on medium heat.
- Cook until the bottom is golden brown, then flip and cook the other side.
- For the sauce, mix all ingredients sauce (C) well until combined.
- Spread the sauce on top of the pancake, along with mayonnaise and other toppings.
Chawanmushi
Ingredients A: custard mixture
| 1 no | Egg |
| 250 ml | Water |
| 1 tbsp | Soy sauce |
| 1 tsp | TUMIX® Anchovy Stock |
Ingredients B: filling
| 10 g | Shimeji mushroom, sliced |
| 10 g | Prawn meat, diced |
| 10 g | Chicken meat, diced |
| 10 g | Carrot, diced |
| 1/3 pc | Crabstick, sliced |
| Some | Spring onion, sliced |
- Lightly beat the eggs, avoid creating too many air bubbles.
- Add water, soy sauce and TUMIX®. Stir gently to combine, set aside.
- Blanch or lightly cook prawn and chicken (if desired).
- Place the fillings at the bottom of small cups or bowls suitable for steaming (traditionally tea cups or chawan). Pour the egg mixture over the fillings, filling the cups almost to the top.
- Place the cups in the steamer and cover them with a lid or plastic wrap to prevent water from dripping into the custard.
- Steam on low heat for about 15-20 minutes, or until the custard is set.
Tips: To know the custard is cooked, insert a toothpick or skewer in the middle. If no custard sticks to the skewer, it is ready to eat.
Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, soaked and shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Spring onion, sliced |
- Add in the water and miso paste, mixing until dissolved, then simmer.
- Season with TUMIX® and AJI-NO-MOTO®.
- Add in wakame and soft tofu, bring it to simmer.
- Finish with sliced spring onion.
Okonomiyaki (Pancake) (for 2 pax)
Ingredients A: batter
| 1 cup (130 g) | All-purpose flour (plain flour) |
| 3/4 cup | Water |
| 1 no | Egg |
| 1/3 tsp | Baking powder |
| 1½ tsp | TUMIX® Anchovy Stock |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: filling
| 160 g | Green cabbage, thinly sliced |
| 4 pcs | Medium prawn meat, thinly sliced |
Ingredients C: sauce
| 1½ tbsp | Worcestershire sauce |
| 2 tbsp | Tomato sauce |
| 1 tbsp | Oyster sauce |
| 1 sachet | Pal-Sweet® Sweetener |
Ingredients D: toppings
| 1 tbsp | Mayonnaise |
| 1 tbsp | Dried bonito flakes |
| 1 pc | Dried yaki nori seaweed |
| 1 tangkai | Spring onion, thinly sliced |
- Mix all ingredient (A), add the cabbage. Mix well.
- Pour the batter mixture onto a hot griddle or frying pan, shaping it into a round pancake.
- Place the prawn meat on top of the pancake, cover with a lid, and cook on medium heat.
- Cook until the bottom is golden brown, then flip and cook the other side.
- For the sauce, mix all ingredients sauce (C) well until combined.
- Spread the sauce on top of the pancake, along with mayonnaise and other toppings.
Chawanmushi
Ingredients A: custard mixture
| 1 no | Egg |
| 250 ml | Water |
| 1 tbsp | Soy sauce |
| 1 tsp | TUMIX® Anchovy Stock |
Ingredients B: filling
| 10 g | Shimeji mushroom, sliced |
| 10 g | Prawn meat, diced |
| 10 g | Chicken meat, diced |
| 10 g | Carrot, diced |
| 1/3 pc | Crabstick, sliced |
| Some | Spring onion, sliced |
- Lightly beat the eggs, avoid creating too many air bubbles.
- Add water, soy sauce and TUMIX®. Stir gently to combine, set aside.
- Blanch or lightly cook prawn and chicken (if desired).
- Place the fillings at the bottom of small cups or bowls suitable for steaming (traditionally tea cups or chawan). Pour the egg mixture over the fillings, filling the cups almost to the top.
- Place the cups in the steamer and cover them with a lid or plastic wrap to prevent water from dripping into the custard.
- Steam on low heat for about 15-20 minutes, or until the custard is set.
Tips: To know the custard is cooked, insert a toothpick or skewer in the middle. If no custard sticks to the skewer, it is ready to eat.
Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, soaked and shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Spring onion, sliced |
- Add in the water and miso paste, mixing until dissolved, then simmer.
- Season with TUMIX® and AJI-NO-MOTO®.
- Add in wakame and soft tofu, bring it to simmer.
- Finish with sliced spring onion.
Okonomiyaki (Pancake) (for 2 pax)
Ingredients A: batter
| 150g | All-purpose flour (plain flour) |
| 3/4 cup | Water |
| 1 no | Egg |
| 1/3 tsp | Baking powder |
| 1½ tsp | TUMIX® Anchovy Stock |
| 1 tsp | AJI-NO-MOTO® |
| 3/4 tsp | Salt |
Ingredients B: filling
| 160 g | Green cabbage, thinly sliced |
| 4 pcs | Medium prawn meat, thinly sliced |
Ingredients C: sauce
| 1½ tbsp | Worcestershire sauce |
| 2 tbsp | Tomato sauce |
| 1 tbsp | Oyster sauce |
| 1 sachet | Pal-Sweet® Sweetener |
Ingredients D: toppings
| 1 tbsp | Mayonnaise |
| 1 tbsp | Dried bonito flakes |
| 1 pc | Dried yaki nori seaweed |
| 1 tangkai | Spring onion, thinly sliced |
- Mix all ingredient (A), add the cabbage. Mix well.
- Pour the batter mixture onto a hot griddle or frying pan, shaping it into a round pancake.
- Place the prawn meat on top of the pancake, cover with a lid, and cook on medium heat.
- Cook until the bottom is golden brown, then flip and cook the other side.
- For the sauce, mix all ingredients sauce (C) well until combined.
- Spread the sauce on top of the pancake, along with mayonnaise and other toppings.
Chawanmushi
Ingredients A: custard mixture
| 1 no | Egg |
| 250 ml | Water |
| 1 tbsp | Soy sauce |
| 1 tsp | TUMIX® Anchovy Stock |
Ingredients B: filling
| 10 g | Shimeji mushroom, sliced |
| 10 g | Prawn meat, diced |
| 10 g | Chicken meat, diced |
| 10 g | Carrot, diced |
| 1/3 pc | Crabstick, sliced |
| Some | Spring onion, sliced |
- Lightly beat the eggs, avoid creating too many air bubbles.
- Add water, soy sauce and TUMIX®. Stir gently to combine, set aside.
- Blanch or lightly cook prawn and chicken (if desired).
- Place the fillings at the bottom of small cups or bowls suitable for steaming (traditionally tea cups or chawan). Pour the egg mixture over the fillings, filling the cups almost to the top.
- Place the cups in the steamer and cover them with a lid or plastic wrap to prevent water from dripping into the custard.
- Steam on low heat for about 15-20 minutes, or until the custard is set.
Tips: To know the custard is cooked, insert a toothpick or skewer in the middle. If no custard sticks to the skewer, it is ready to eat.
Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, soaked and shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Spring onion, sliced |
- Add in the water and miso paste, mixing until dissolved, then simmer.
- Season with TUMIX® and AJI-NO-MOTO®.
- Add in wakame and soft tofu, bring it to simmer.
- Finish with sliced spring onion.
AJI-NO-MOTO® Recipes
Pal Sweet® Recipes
TUMIX® Anchovy Stock Recipes
