Japanese Okonomiyaki Batter

Name: Japanese Okonomiyaki Batter
Ingredients: 9

5 c. GFS Bleached All-Purpose Flour
3 c. Water
6 ct. GFS Large Grade A Shell Eggs
1/4 c. Bonito/Katsuobushi
2 Tbsp. GFS Vegetable Base
1 Tbsp. Baking Powder
1 Tbsp. Trade East Sea Salt
1/2 tsp. Trade East Ground White Pepper
4 oz. Markon Green Onions

Recipe Preparation

Wash hands.

1. Place the flour, water, eggs, katsuobushi, vegetable base, baking powder, salt and white pepper in a stainless-steel mixing bowl. Whisk until blended. Using a rubber spatula, mix in the green onions. Transfer to a storage container. Cover and refrigerate. Allow to rest for 60 minutes. CCP: Refrigerate at 41°F or below.

2. Adjust to desired consistency, using water to thin or flour to thicken. Do not over mix.