Use up your New Year's mochi! This is a novel okonomiyaki where mochi becomes the batter, requiring no flour or eggs. Enjoy the chewy texture as your leftover mochi is transformed into something delicious. Add tuna, cabbage, and cheese for a satisfying dish that's surprisingly easy to make. You can also have fun with various ingredient combinations.
Ingredients
Main Ingredients (1 serving)
- 1 Mochi rice cake
- 1/2 Cabbage leaf (approx. 40g)
- 1 tbsp Canned Tuna
- 10g Pizza Cheese
- Beni Shoga (pickled ginger) (to taste)
Seasonings
- 1 tsp Soy Sauce
- Vegetable Oil (to taste)
- Okonomiyaki Sauce (to taste)
- Mayonnaise (to taste)
- Bonito Flakes (to taste)
- Aonori (dried green seaweed) (to taste)
Steps
- Place 1 Mochi rice cake in a heatproof container and add enough water to cover it.
- Microwave the mochi until soft.
- Finely mince the core of 1/2 Cabbage leaf (approx. 40g).
- Finely shred the cabbage leaves, then roughly chop them.
- Discard the excess water from the softened mochi.
- In the container with the mochi, add the chopped Cabbage, 1 tbsp Canned Tuna, 10g Pizza Cheese, Beni Shoga (to taste), and 1 tsp Soy Sauce. Mix everything together. (Key Tip: The mochi will melt and act as a binder, so a quick mix is all you need.)
- Lightly heat Vegetable Oil (to taste) in a frying pan.
- Pour the mixed batter into the frying pan, spread it out to form a round shape, and cook until golden brown. (Key Tip: Don't worry if the shape crumbles while cooking; you can fix it as it bakes, so cook it confidently.)
- Cook the other side until golden brown.
- Drizzle Okonomiyaki Sauce (to taste) and Mayonnaise (to taste) over the cooked okonomiyaki.
- Finish by sprinkling Bonito Flakes (to taste) and Aonori (to taste) on top. (Key Tip: Adding too many ingredients can make it resemble Monjayaki, so be mindful of the quantity.)
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