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


  1. Preheat the oven to 220°C, gas mark 7.
  2. Divide the oil between a 12-hole muffin pan and preheat it in the oven.
  3. Make the tonkatsu sauce by whisking together the sugar, oyster sauce, ketchup and Worcestershire sauce. Set aside.
  4. Whisk the eggs, oil, 2 tbsp of the tonkatsu sauce and milk in a large bowl until combined.
  5. Thinly slice the spring onions and add these with the coleslaw to the mix. Stir to combine.
  6. Add in the flour and a pinch of salt. Stir until just combined.
  7. 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.
  8. 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.
  9. Serve topped with ginger, sesame seeds and shichimi-togarashi.