A healthy cabbage yaki made with cabbage, eggs, and canned tuna. Since it's finished with only eggs and no flour, it's a dish you can enjoy guilt-free even while on a diet. The fluffy texture and the exquisite combination of sauce and mayonnaise make it taste just like real okonomiyaki. Easy to make, full of nutrients, and recommended for a late-night snack.
Ingredients
Main Ingredients (2 servings)
- Cabbage 250g
- Canned tuna 1/2 can
- Eggs 3
- Salad oil 2 tsp
Seasonings
- Salt and pepper to taste
- Water 2 tbsp
- Hondashi (Japanese dashi stock powder) 1 tsp
- Sauce to taste
- Mayonnaise to taste
- Aonori (dried green laver) to taste
- Beni Shoga (red pickled ginger) to taste
- Katsuobushi (bonito flakes) to taste
Steps
- Remove the core from the cabbage.
- Slice 250g cabbage into thin strips.
- Heat 2 tsp salad oil in a frying pan over medium heat.
- Add the thinly sliced cabbage to the hot frying pan and stir-fry briefly.
- Crack 3 eggs into a bowl, add 2 tbsp water and 1 tsp Hondashi, and mix well.
- Add the drained 1/2 can of tuna to the stir-fried cabbage.
- Sprinkle salt and pepper to taste over the stir-frying ingredients and continue to stir-fry. 【Tip!】 The key is to thoroughly stir-fry the cabbage first so that it's not raw when mixed with egg and cooked.
- Pour all of the prepared egg mixture over the stir-fried ingredients.
- Lightly mix the ingredients and egg mixture in the frying pan, then shape it into a round, okonomiyaki-like form.
- Cook over medium-high heat until the egg mixture sets. 【Tip!】 Using a non-stick frying pan makes it easier to flip.
- Use a lid to flip it over, and cook the other side until browned.
- Once cooked, serve on a plate or bring the frying pan directly to the table.
- Drizzle generously with sauce to taste and mayonnaise to taste.
- Garnish with aonori to taste, katsuobushi to taste, and beni shoga to taste, then serve.
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