1. Recipe: How to cook Okonomiyaki

    Authentic okonomiyaki from the comfort of your home

    Otafuku's okonomiyaki flour is perfect for cooking restaurant-quality pancakes right at home. Making authentic okonomiyaki has never been easier - you can cook with the same flour used in homes and restaurants throughout Japan!

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  2. 梅子薑汁烤豬腩肉


    • 1公斤 豬腩肉,切條 (如帶皮,去皮) 
    • 3個 大顆梅子,去籽對切 


    • 4 湯匙 李錦記特級鮮味生抽 
    • 4 湯匙 紹興酒 
    • 40克 新鮮薑片 

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  3. Plum and Ginger Pork Belly [Serves 4-6]


    • 1kg pork belly, thinly sliced (Remove the rind from the pork, if any) 
    • 3 large plums, remove the stones and cut into halves 


    • 4 Tbsp Lee Kum Kee Premium Light Soy Sauce 
    • 4 Tbsp Shaoxing rice wine 
    • 40g freshly sliced ginger 

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  4. 三重雞翅



    • 500克 雞翅
    • 2湯匙 李錦記舊庄特級蠔油
    • 5湯匙 李錦記特級鮮味生抽
    • 1湯匙 薑末
    • 2湯匙 蜜糖

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  5. Chicken Wings in 3 Flavours

    Honey Soy Ginger Chicken Wings Ingredients:

    • 500g chicken wings
    • 5 Tbsp Lee Kum Kee Premium Light Soy Sauce
    • 2 Tbsp Lee Kum Kee Premium Oyster Sauce
    • 2 Tbsp honey
    • 1 Tbsp grated ginger

    Char Siu Honey Chicken Wings Ingredients

    • 500 g chicken wings
    • 4 Tbsp
    • 1 Tbsp Lee Kum Kee Premium Oyster Sauce
    • 2 Tbsp honey

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  6. Kansai-Style Ozoni - Very Easy to Cook!



    Sato No Maru-Mochi  2 Slits
    Dashi Powder 2 teaspoons
    Water 200ml
    White Miso 2 Tablespoons
    Chicken 30g
    Enoki Mushroom 15g
    Bonito Flakes Appropriate amount
    Kamaboko, honey leaf, etc. If you like
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  7. Miso Soup with Mochi (2 Servings)


    Sato No Kiri-Mochi Paritto Slit 2 Slits
    Dashi Powder 3g
    Water 400ml
    Miso 2 Tablespoons
    Tofu 50g
    Dried Seaweed 5g
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  8. Recipe - Spring Onion Sauce Noodle Salad [Serves 2]


    • 2 bundles Shanghainese noodles (approximately 300g)
    • 1 spring onion, topped and tailed (approximately 160g)
    • 20g dried shrimps
    • 2 Tbsp oil

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  9. Recipe - Grandma’s Red Braised Pork Belly [Serves 2]


    • 350g pork belly with skin
    • 4 slices of ginger
    • 5 Tbsp sliced spring onions, sliced to julienne
    • 2 tsp oil

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  10. Recipe - Stir-fry Udon with Seafood and Lee Kum Kee XO Sauce [Serves 2]


    • 1 packet of udon noodles (approximately 200g)
    • 150g frozen mixed seafood (shrimps, seafood stick, mussels and scallops)
    • 1 egg, beaten
    • ½ cabbage, sliced (approximately 80g)
    • 1 Tbsp oil

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