Preparation Method
In a small bowl, whisk together all the sauce : soy sauce, ketchup, Worcestershire sauce, and stevia.
Set aside.
Preheat and lightly grease your waffle maker.
In a separate medium bowl, beat the two eggs until smooth.
Stir the shredded Caciocavallo cheese, finely cut asparagus, and baking powder into the beaten eggs until just combined.
Pour half of the mixture onto the hot waffle plate, close the lid, and cook for 3-4 minutes, or until golden brown and crisp.
Remove the first chaffle and repeat with the remaining batter.
To assemble, place a chaffle on a plate.
Drizzle generously with the prepared Okonomiyaki sauce and Kewpie mayonnaise.
Garnish with sautéed shiitake mushrooms, a sprinkle of seaweed powder, beni shoga, and freshly sliced green onions.
Serve immediately.
Don't overfill your waffle maker, as the egg mixture will expand as it cooks.
