Okonomiyaki is a beloved Japanese delicacy of savory, fluffy pancakes. Often made large enough to fit an entire skillet, okonomiyaki is enjoyed for lunch or dinner, rather than breakfast. This light, fluffy flour is specially formulated to make light, airy pancakes with traditional Japanese flavors of kombu (savory Japanese kelp). To prepare Osaka-style okonomiyaki with this flour, combine the flour and water in a mixing bowl. Fold in shredded cabbage and whisked eggs until you have a uniform batter. Heat a large skillet over medium-low heat with a thin layer of oil for frying. When the oil is hot, pour half of the batter into the skillet and move the pan around to coat the bottom of the pan with the batter. If you like, add cooked pork belly or other savory fillings on top of the pancake. Cook on this side for three minutes before flipping the pancake with a thin spatula. Cook the other side for 4 minutes, until golden brown and no longer jiggly in the center. Transfer to a plate and garnish your masterpiece with okonomiyaki sauce and a drizzle of spicy Japanese mayo to complete the dish. Sprinkle with bonito (fish) flakes and sliced scallions for extra color and texture. Each 15.9-ounce bag of flour makes 11 servings. Store the flour in a cool, dark place in an airtight container or bag after opening.

• Ingredient: Seaweed, seasoning (soy sauce (water, wheat, soybeans, salt), sugar, glucose syrup, sweet cooking rice wine (water, glutinous rice, rice, malted rice, ethyl alcohol, glucose, glucose syrup), citrus (yuzu) juice, salt, monosodium glutamate, disodium inosinate, disodium guanylate, disodium succinate, natural flavor, citric acid, licorice extract, chili pepper extract).
• Product Weight: 0.5 oz (15 g)
• Product of Japan

WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to www.P65Warnings.ca.gov/food.