Tofu-iri okonomiyaki / savory pancake with tofu

Tofu gives a fluffy texture without having to add nagaimo Chinese yam to the okonomiyaki batter. This is a basic vegetable okonomiyaki with cabbage and green onions. Add your favorite seafood or meat to make this recipe your own.

One pancake:
369 calories; 18.6 g protein; 14.6 g fat; 36.3 g carbohydrate; 33.3 g net carbs; 604 mg sodium; 229 mg cholesterol; 3.0 g fiber


<Ingredients>

(For 2 16-cm okonomiyaki pancakes)

1/2 (approx. 200 g) kinugoshi soft tofu (216 g in photo)
7 tbsp flour (64 g in photo)
1 tbsp water (not in photo)
3-4 leaves cabbage (130-140 g; 140 g in photo)
1 thick or 2 skinny green onions
2 eggs
1 tbsp katsuobushi bonito flakes (small pieces)
1 tbsp (3 g) sakura ebi dried shrimp
2 tsp (5 g) benishoga red pickled ginger (julienned)
1 1/2 tbsp tenkasu/agedama tempura pearls
2 tsp oil

Toppings (not in photo)
2 tbsp okonomiyaki sauce
1 1/2 - 2 tsp rice vinegar
2 tbsp katsuobushi bonito flakes
1/2 tsp aonori seaweed


<Directions>
1.

Chop cabbage into 1-1.5 cm squares, taking care to slice thick white parts thinner.
Finely chop green onion.

2.

In a bowl, place tofu and mash with a whisk or hand.

Add eggs, and mix well.

Add flour, katsuobushi and water, and mix.

Consistency at this point is similar to muffin batter.

3.

Add cabbage, green onion, sakura ebi, benishoga and tenkasu, and mix.

4.

Heat oil in frying pan, put half of batter, and cook the pancake on medium low heat for 5 minutes or until lower part turns opaque and cabbage toward bottom brightens.

Flip, and cook the other side for another 5-6 minutes.
To ensure a fluffy texture, do not press okonomiyaki with spatula.

5.

Meanwhile, mix okonomiyaki sauce and rice vinegar.

6.

Serve on a plate, and top with sauce, katsuobushi and aonori.

<Notes>

• If using momen firm tofu, you need to add more (3-4 tbsp) water to the batter.
• When less flour is used, say 5 tbsp, the finished dish tastes like a sauteed ganmodoki tofu patty. When you add more flour, it becomes closer to standard okonomiyaki.
• Tenkasu or agedama adds some crunch to okonomiyaki. Skip if not available.
• When cooking the second pancake, add oil as necessary.
• Mayonnaise is another common topping.
• Some people prefer not to add aonori seaweed topping, especially when eating out, as it tends to stick to teeth.
• Mixing rice vinegar in okonomiyaki sauce is to make the consistency looser, which ensures wider coverage and prevents overuse of the sauce. At the same time, rice vinegar intensifies the taste, serving double purposes. Okonomiyaki sauce, just like tonkatsu pork cutlet sauce, contains a high amount of sodium (400 mg/1 tbsp with Otafuku Okonomiyaki Sauce).
• To further reduce sodium intake, use less or eliminate benishoga (320 mg/1 tbsp; 70 mg per okonomiyaki above). Using reduced sodium (33%-40% less sodium) okonomiyaki sauce significantly lowers total sodium to 444-472 mg.
• If slightly weaker sauce taste is acceptable, use 2 tsp okonomiyaki sauce per pancake: total sodium per pancake would be 470 mg (364-382 mg with reduced sodium sauce).