Ingredients

  • 1 tps of 5 Spice Powder
  • 3 Garlic Cloves (Sliced)
  • 2 Ginger Cloves (sliced)
  • 1 Shallots (sliced)
  • 1 Chilli (sliced)
  • Pinch of White Pepper
  • 1 Tbsp toasted Sesame seed oil 1 tbsp rice wine
  • 50g Hoisin
  • 1 Tbsp Honey
  • 50g Sweet Soy
OKONOMIYAKI
  • Filling, serves 1-2 30g BBQ pork
  • 30g King prawn
  • 15g pickled ginger
  • 75g Shredded hispi cabbage 20g grated cheddar cheese
  • Demo to fallow

Batter Ingredients

  • 60g plain Flour 20g potato starch
  • 75ml Dashi (see recipe below)
  • One Egg whisked
  • Pinch Salt
  • Whisk all together to form a smooth batter
Dashi
  • 1 Litre water 10g Kombu
  • 10g Katsuobushi

Method

Print Recipe

For the Char Siu Pork

  • Mix all ingredients above together
  • Leave pork to marinade over night
  • Drain juices from marinade into a pan and reduce
  • Place pork on baking sheet and roast in oven at 160 for 45min-1hr
  • Reduce the leftover juices in a pan till sticky
  • Paint over pork

OKONOMIYAKI

  • Heat a non-stick frypan on N.O. 7
  • Mix batter and filling
  • Place a 1⁄4 of mix on either side of frypan and form a rough circle. Cover pan with an upside-down plate and cook for 6-7 minutes. Remove plate and divide cheese evenly on top of each pile.
  • Split remining mixture between each pile and use a spatula to flip them over.
  • Recover the pan with plate and cook a further 5 minutes. You may need to flip a

    couple of times to get it even.

  • Colour on each side.
  • Finish with Otafuku/ Japanese mayo / wakame/ katsuobushi/ chives.

Dashi

  • Add Kombu to water and slowly bring to boil, about 10 minutes. As it come to boil, remove Kombu.
  • And add Katsuobushi.
  • Simmer 30 seconds, then let stand for 10 minutes, strain and chill (keep for 3 days in fridge)

Ingredients

  • 1 tps of 5 Spice Powder
  • 3 Garlic Cloves (Sliced)
  • 2 Ginger Cloves (sliced)
  • 1 Shallots (sliced)
  • 1 Chilli (sliced)
  • Pinch of White Pepper
  • 1 Tbsp toasted Sesame seed oil 1 tbsp rice wine
  • 50g Hoisin
  • 1 Tbsp Honey
  • 50g Sweet Soy
OKONOMIYAKI
  • Filling, serves 1-2 30g BBQ pork
  • 30g King prawn
  • 15g pickled ginger
  • 75g Shredded hispi cabbage 20g grated cheddar cheese
  • Demo to fallow

Batter Ingredients

  • 60g plain Flour 20g potato starch
  • 75ml Dashi (see recipe below)
  • One Egg whisked
  • Pinch Salt
  • Whisk all together to form a smooth batter
Dashi
  • 1 Litre water 10g Kombu
  • 10g Katsuobushi

Method

For the Char Siu Pork

  • Mix all ingredients above together
  • Leave pork to marinade over night
  • Drain juices from marinade into a pan and reduce
  • Place pork on baking sheet and roast in oven at 160 for 45min-1hr
  • Reduce the leftover juices in a pan till sticky
  • Paint over pork

OKONOMIYAKI

  • Heat a non-stick frypan on N.O. 7
  • Mix batter and filling
  • Place a 1⁄4 of mix on either side of frypan and form a rough circle. Cover pan with an upside-down plate and cook for 6-7 minutes. Remove plate and divide cheese evenly on top of each pile.
  • Split remining mixture between each pile and use a spatula to flip them over.
  • Recover the pan with plate and cook a further 5 minutes. You may need to flip a

    couple of times to get it even.

  • Colour on each side.
  • Finish with Otafuku/ Japanese mayo / wakame/ katsuobushi/ chives.

Dashi

  • Add Kombu to water and slowly bring to boil, about 10 minutes. As it come to boil, remove Kombu.
  • And add Katsuobushi.
  • Simmer 30 seconds, then let stand for 10 minutes, strain and chill (keep for 3 days in fridge)

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