Ingredients
Caciocavallo – ½ cup
Eggs – 2
Baking powder – ½ teaspoon
Asparagus (finely cut) – ¼ cup
For Toppings
Shiitake mushrooms – 4 tablespoons
Kewpie mayonnaise – 2 tablespoons
Seaweed powder – 2 tablespoons
Beni shoga – 2 tablespoons
Green onion stalk– 1
For sauce
Soy sauce – 4 teaspoons
Ketchup – 4 tablespoons
Worcestershire/Worcester sauce – 4 teaspoons
Stevia sweetener – 2 tablespoons
Preparation Method
Mix sauce ingredients in a separate bowl
Pre-heat waffle maker and grease
Beat eggs in separate bowl
Add finely cut asparagus, baking powder and Caciocavallo cheese then mix
Pour mixture onto waffle plate and cook till crisp
Top chaffles with seaweed powder , bonito flakes, chopped onions and Beni Shoga
Spread kewpie sauce and okonomiyaki sauce
Takes 10 min to prepare, 4 min to cook and serves 2 – serve hot
