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For Okonomiyaki Bread

  • Bread Flour 350.0 g
  • Cake Flour 150.0 g
  • Milk Powder 20.0 g
  • Vanilla Powder 2.0 tsp
  • Yeast 1.5 tbsp
  • Egg 1.0 egg
  • Sugar 120.0 g
  • Cold Milk 150.0 g
  • Cold Water 120.0 g
  • Fine Salt 1.0 tsp
  • Salted Butter 50.0 g
  • Bacon, fried 300.0 g
  • Cabbages, sliced 150.0 g
  • carrot, cut into strings 150.0 g
  • Japanese spring onions, sliced 100.0 g
  • Tonkatsu sauce for toppings
  • Bonito flakes for toppings
  • Nori cut into fine slices for toppings

Japanese fusion to create a value-added menu.



  1. For Okonomiyaki Bread

    • Sift the bread flour with cake flour, milk powder and vanilla powder together into a mixing bowl. Add yeast and whisk to combine and transfer into the mixer.
    • Put sugar, salt, egg, cold water and milk in a mixing bowl. Stir to dissolve the mixtures and pour into the flour mixtures in the mixer. Knead with the hook attachment at medium speed until mixture form into dough.
    • Add butter and knead until smooth. Remove from mixer and form into a round ball and rest for 5 minutes.
    • Cut the dough into 60 grams small pieces. Form into balls and rest for 5 minutes. Roll the ball into 4 inches disc and arrange on the greased baking tray. Let rest until dough rise a little.
    • Sprinkle on top with sliced cabbage, carrot, Japanese spring onion and bacon. Squeeze Tonkatsu sauce on top and bake in a preheated oven at 180˚C for 30 minutes or cooked and turn yellow. Remove from oven and set aside.
    • Squeeze Best Foods SE Bakery Mayonnaise on top and sprinkle with bonito flakes and sliced nori and serve.

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