An ultra low-carb okonomiyaki made without any flour, using only silken tofu and eggs. It's a healthy recipe you can enjoy with no guilt, thanks to its fluffy texture. Cooking it slowly over low heat removes moisture, resulting in a delicious, non-mushy finish.
Ingredients
Main Ingredients (1.5-2 servings)
- Cabbage 180-200g
- Silken Tofu 150g
- Eggs 2
- Pork Belly 3 slices (approx. 30g)
Seasonings
- Hondashi 1/2 tsp
- Sauce 2-2.5 tbsp
- Mayonnaise 1/2-1 tbsp
- Bonito Flakes to taste
- Aonori (Seaweed Flakes) to taste
Steps
- Finely chop the cabbage. [This is the key!] If the cabbage pieces are too large, the batter will be difficult to bind and the center may not cook through, so chop it finely.
- Cut the pork belly into bite-sized pieces.
- In a bowl, add 150g silken tofu, 2 eggs, and 1/2 tsp Hondashi. Mix well with a whisk. Mash the tofu thoroughly until smooth.
- Add the finely chopped cabbage and mix everything well.
- Heat a frying pan over medium heat, spread out the pork belly, and cook.
- Once the pork belly changes color, spread the batter over the pork belly, cover with a lid, and cook slowly over low heat for 5-6 minutes.
- Once the batter has solidified, carefully flip it over.
- Cover again with a lid and cook slowly over low heat for 5-6 minutes. [This is the key!] Cooking slowly over low heat thoroughly evaporates the moisture from the batter, preventing it from becoming mushy. Be careful not to burn it.
- Once browned, it's done. Plate it and top with your favorite toppings such as 2-2.5 tbsp sauce, 1/2-1 tbsp mayonnaise, bonito flakes, and aonori.
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