Latin Osaka Okonomiyaki


Makes 24 480-g..
Latin Osaka Okonomiyaki


  • 2.04 kg. Chorizo Pork Sausage
  • 2.72 kg. Green Cabbage
  • 240 g. Markon Jumbo Carrots
  • 60 g. Markon Green Onions
  • 2.72 kg. (Recipe) Japanese Okonomiyaki Batter
  • ½ c. Trade East Ground Spanish Paprika
  • 1.36 kg. Shredded Pepper Jack Cheese
  • 720 ml. **Okonomi Sauce
  • 12 ct. (Recipe) Cilantro Sour Cream
  • 24 ct. (Recipe) Chipotle Mayonnaise
  • 1.36 kg. Avocados
  • 1 L. Mild Salsa
  • 30 g. Markon Cilantro

Recipe Preparation

1] Place the chorizo sausage in a nonreactive rondeau. Chop the chorizo as it cooks, lightly browning the meat.

2] Place the sausage in a fine mesh strainer to drain grease.

3] Place in a nonreactive storage container. Cover, label, date and refrigerate until needed.

4] Trim, quarter and core the cabbage. Slice thinly on an electric slicer or mandoline. Spread the cabbage out on a parchment-lined sheet pan to allow any excess moisture to drain.

5] Julienne the carrots on a mandoline. Spread out on paper toweling to remove excess moisture.

6] Place cabbage, carrots and green onions in a stainless steel mixing bowl. Mix together thoroughly. Place in a covered storage container, label, date and refrigerate until needed.

To prepare à la carte:

1] Place 120g. of the cabbage mixture, 1 tsp. of paprika, 85g. of chorizo and 56g. of pepper jack cheese in a stainless-steel mixing bowl. Season to taste with salt and pepper. Ladle 120g. of chilled batter over the top of the cabbage. Mix together using a rubber spatula. If the batter is too dry, adjust the consistency with small amounts of water. The mixture should be wet enough to coat the vegetable blend without running off.

2] Spread the cabbage mixture out on a heated flat griddle, forming it into a round 7” pancake using the edge of a metal spatula. Place a cover over the top of the pancake. Cook 4-5 minutes or until golden-brown. Turn the pancake.

3] Cover the pancake a second time. Cook another 4-5 minutes or until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 63°C, held for a minimum of 15 seconds. Place on a warmed serving plate. Going back and forth, drizzle 32 ml.. of okonomi sauce over the top the okonomiyaki. Going back and forth in opposite directions, drizzle 1 Tbsp. of cilantro sour cream over the top of the okonomi sauce to create a crisscross pattern. Drizzle 7-8 stripes of chipotle mayonnaise over the top of the cilantro sour cream.

4] Shingle 56g. of avocado on top of the center of the okonomiyaki. Spoon 40ml. of drained salsa on top of the avocado lengthwise. Place 3-4 sprigs each of cilantro on both sides of the avocado.

**Available through the retail market.