A healthy okonomiyaki recipe developed as an alternative during high cabbage prices, using bean sprouts and tofu. The crispy bean sprouts and creamy batter are a perfect match, and it's easy to make without a knife. This is a delicious and budget-friendly rescue meal.
Ingredients
Main Ingredients (2 servings)
- Bean sprouts 200g
- Silken tofu 150g
- Thinly sliced pork 80g
- Egg 1
- Cake flour 30g
Seasonings
- [A] Kombu dashi 1 and 1/2 tsp
- [A] Salt 1 pinch
- [A] Water 3 tbsp
- Oil 1 tbsp
- Mayonnaise to taste
- Bonito flakes to taste
- Aonori (green laver) to taste
- Ajishio (seasoned salt) optional
- Okonomiyaki sauce optional
- Magic Salt to taste
- Magic Salt to taste
- Tabasco to taste
- Shichimi Togarashi (Japanese seven-spice chili powder) to taste
Steps
- Place 150g silken tofu in a bowl and mash until smooth with a whisk.
- To the mashed tofu, add 1 egg, 30g cake flour, 1 and 1/2 tsp kombu dashi, 1 pinch salt, and 3 tbsp water. Mix well to create the batter.
- Cut the thinly sliced pork into small pieces with kitchen shears.
- Add the bean sprouts and cut 80g thinly sliced pork to the batter. Mix vigorously until everything is combined, even if the bean sprouts break.
- Heat 1 tbsp oil in a frying pan over medium heat.
- Pour the mixed batter into the heated frying pan and spread it out to fill the pan.
- Cover with a lid and cook over medium heat for 4-5 minutes.
- Place the lid of the frying pan over the okonomiyaki. Invert the frying pan onto the lid, letting the okonomiyaki rest on the lid. Then, slide it back into the frying pan to flip it.
- Cover again with the lid and cook over medium heat for 3-4 minutes.
- Once cooked, transfer to a plate and top with mayonnaise, bonito flakes, and aonori.
- Finish with Ajishio or Okonomiyaki sauce, if desired.
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