〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Aroma of the Sea gently unfolds on the palate.

A slightly special Okonomiyaki made with plenty of Suji-Aonori instead of cabbage. The chewy batter is mixed with generous amounts of Suji-Aonori, gives a satisfying bite. 

It’s a flavourful dish that lets you enjoy the special ocean bounty.

〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Ingredients (1 Serving):

• Suji-Aonori (Raw): 100g/500g (After desalting/ Before deslating)
• Plain flour: 100g
• Water: 100ml
• Egg: 1
• Okonomiyaki sauce, mayonnaise, Suji-Aonori (Whole Form or Powder), bonito flakes: to taste 

How to: 

1. Desalting the Suji-Aonori
   Place the salted Suji-Aonori in a bowl, rinse it briefly under plenty of water to remove the salt, then rinse it again and soak it in water for about one minute to desalt it. Once desalted, drain it thoroughly and chop it into 1 cm wide strips. *View video on How to desalt Suji-Aonori (Raw).
2. Making the batter: Place the plain flour, water and egg in a bowl and mix well, then add the chopped Suji-Aonori and mix together roughly.
3. Frying: Heat oil in a pan or in a skillet, spread the batter into a round shape and fry on both sides until golden brown. The key is to cook over a medium to low heat to ensure they turn out light and fluffy.
4. Serving: Top with sauce, mayonnaise, Suji-Aonori (Whole Form or Powder), bonito flakes, as desired.