Ingredients
- SpinneysFOOD Pure Sunflower Oil 4 tbsp
- SpinneysFOOD Fine Grain White Sugar 1 tbsp
- Oyster sauce 2 tbsp
- SpinneysFOOD Ketchup 4 tbsp
- Worcestershire sauce 3 tbsp
- SpinneysFOOD Organic Free-Range Eggs 5
- Sesame oil 2 tbsp
- SpinneysFOOD Full Fat Milk 2 tbsp
- SpinneysFOOD Spring Onions 2
- Undressed coleslaw mix 200g packet
- SpinneysFOOD Self-Raising Flour 120g
- SpinneysFOOD Fine Crystal Sea Salt A pinch
- Japanese mayonnaise 3 tbsp
- Pickled ginger 30g
- SpinneysFOOD White Sesame Seeds 1 tbsp
- Shichimi togarashi ½ tsp
Nutrition (Per serving)
- Calories 547
- Fat 36g
- Saturates 5.7g
- Protein 12.2g
- Carbs 42.5g
- Sugars 9.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mini okonomiyaki puffs
Japanese 10 Mins Prep · 10 Mins Cook
- Preheat the oven to 220°C, gas mark 7.
- Divide the oil between a 12-hole muffin pan and preheat it in the oven.
- Make the tonkatsu sauce by whisking together the sugar, oyster sauce, ketchup and Worcestershire sauce. Set aside.
- Whisk the eggs, oil, 2 tbsp of the tonkatsu sauce and milk in a large bowl until combined.
- Thinly slice the spring onions and add these with the coleslaw to the mix. Stir to combine.
- Add in the flour and a pinch of salt. Stir until just combined.
- Carefully remove the hot pan from oven. Divide mixture between 12 muffin holes filling them halfway. Bake for 10 minutes or until puffed and golden. Stand for 5 minutes in the pan.
- Using a small knife, release the sides of the puffs from the pan. Transfer to a serving plate. Drizzle with extra tonkatsu sauce and mayonnaise.
- Serve topped with ginger, sesame seeds and shichimi-togarashi.