A healthy, budget-friendly recipe that you can make right away without a cutting board or knife. These are fluffy okonomiyaki-style pancakes made with tuna and bean sprouts. They're perfect for a snack when you're feeling peckish or as a side dish with rice. Adults can enjoy the nostalgic taste with some Japanese mustard on the side.
Ingredients
Main Ingredients (1 pancake)
- Bean Sprouts: 1 bag (200g)
- Canned Tuna: 1 small can
- All-Purpose Flour: 2 tbsp
- Potato Starch: 2 tbsp
- Water: 2 tbsp
- Egg: 1
Seasonings
- Salt: 1/3 tsp
- Vegetable Oil: As needed
- Okonomiyaki Sauce: As needed
- Mayonnaise: As needed
- Japanese Mustard: As needed
Steps
- In a bowl, combine 2 tbsp water, 2 tbsp all-purpose flour, 2 tbsp potato starch, and 1/3 tsp salt.
- Mix briefly. This order of adding ingredients prevents lumps and ensures a smooth mixture.
- Next, add 1 bag (200g) bean sprouts, 1 small can tuna, and 1 egg to the bowl.
- Mix everything together briefly. The goal is to use minimal batter, with the bean sprouts and tuna forming most of the structure.
- Heat vegetable oil as needed in a frying pan.
- Pour the batter from the bowl into the frying pan and spread it out as thinly as possible. Spreading it thinly is key to a delicious pancake.
- Once the bottom is golden brown and firm, flip it over. Using a lid slightly smaller than the frying pan makes flipping easier.
- Cook until both sides are golden brown and crispy.
- Transfer to a plate.
- Drizzle with okonomiyaki sauce as needed and mayonnaise as needed.
- Serve with Japanese mustard as needed, if desired.
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