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Baked Okonomiyaki Muffins and Tonic Energizer Juice

Yields2.00 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 100 g Cabbage
 68 g All Purpose Flour
 1 cup Water
 1 tbsp cornstarch
 1 tsp Togarashi powder
 2.5 g Sea Salt
 45 ml Tomato Ketchup
 30 ml Condiments, Oyster Sauce
 15 ml Condiments, Soy Sauce
 2 tbsp Honey
 1 tsp Sesame oil
 80 g Tuyo (dried frish)
 5 g Sesame Seeds
 15 g Boneless Ham
 15 g Onion Leeks
 0.5 piece Pineapple
 0.3 piece Upo
 1 piece Chayote
 2 piece Carrots (local)
1

Thinly slice the cabbages. In a bowl combine flour, water, cornstarch, eggs, salt, togarashi powder and sliced cabbages. Mix until well incorporated.

2

Brush oil on the muffin tray. Transfer the batter into the muffin tray.

3

In a preheated Breville oven, bake the okonomiyaki muffins under 220 Deg C. for 15 mins.

4

In a preheated Breville oven, bake the okonomiyaki muffins under 220 Deg C. for 15 mins.

5

To make the okonomiyaki sauce: In a bowl combine tomato ketchup, oyster sauce, soy sauce, honey, sesame oil. Mix until well incorporated.

6

Powderize Tuyo(make sure you take the head off and peel the skin) using Breville blender, process it for 1 minute.

7

Pan fry the ham then slice into bits.

8

Once the okonomiyaki muffins are cooked, brush the muffins with okonomiyaki sauce, drizzle japanese mayo then top it with powderized tuyo, leeks, sesame seeds and hambits.

9

For Tonic Energizer Juice: wash all the ingredients well. Remove the skin of pineapple and bottle gourd.

10

Process all the ingredients using the Breville juicer.

11

Pour into glasses and serve with baked okonomiyaki muffins. Enjoy!

Nutrition Facts

Servings 2.00

Amount Per Serving
% Daily Value *
Sodium 888.75mg38%
Total Carbohydrate 7.37g3%

Sugars 7.05g
Protein 3.88g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.