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Latin Osaka Okonomiyaki

Yield 24 480-g.


  • 2.04 kg. Chorizo Pork Sausage
  • 2.72 kg. Green Cabbage
  • 240 g. Markon Jumbo Carrots
  • 60 g. Markon Green Onions
  • (Recipe) Japanese Okonomiyaki Batter


      • 700 g. GFS Bleached All-Purpose Flour
      • 750 ml. Water
      • 6 un. GFS Large Grade A Shell Eggs
      • 58 g. **Bonito/Katsuobushi
      • 30 ml. Vegetable Base
      • 1 Tbsp. Baking Powder
      • 1 Tbsp. Trade East Sea Salt
      • ½ tsp. Trade East Ground White Pepper
      • 120 g. Markon Green Onions


      1] Place the flour, water, eggs, katsuobushi, vegetable base, baking powder, salt and white pepper in a stainless-steel mixing bowl. Whisk until blended. Using a rubber spatula, mix in the green onions. Transfer to a storage container. Cover and refrigerate. Allow to rest for 60 minutes.

      2] Adjust to desired consistency, using water to thin or flour to thicken. Do not to over mix.

      **Available through the retail market.

    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
  • (Recipe) Cilantro Sour Cream


      • 1 L. GFS Sour Cream
      • 150 g. GFS Cream Cheese
      • 15 g. Markon Cilantro
      • 2 Tbsp. Trade East Zesty Country Seasoning
      • 1 tsp. Trade East Smoked Ground Paprika
      • 1/2 tsp. Trade East Ground Cayenne Red Pepper
      • 2 tsp. Kosher Salt


      1] Place all ingredients into a food processor fitted with a metal blade. Pulse-chop until well blended.

      2] Transfer a storage container, cover, label, date and refrigerate until needed.

    12 ct. (Recipe) Cilantro Sour Cream
  • (Recipe) Chipotle Mayonnaise


      • 480 ml. GFS Extra-Heavy-Duty Mayonnaise
      • 480 ml. GFS Sour Cream
      • 7 g. Trade East Ground Chipotle Chili Pepper
      • 2 un. Markon Lemons, juiced


      1] Place all ingredients in a stainless-steel mixing bowl. Mix together thoroughly.

      2] Transfer to a covered storage container, label, date and refrigerate until needed.

    24 ct. (Recipe) Chipotle Mayonnaise
  • 1.36 kg. Avocados
  • 1 L. Mild Salsa
  • 30 g. Markon Cilantro


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.