Japanese Okonomiyaki Batter
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Ingredients
- 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.
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