Easiest Way to Make Delicious Healthy With Tofu: Fluffy Light Okonomiyaki

Zachary Massey
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Easiest Way to Make Delicious Healthy With Tofu: Fluffy Light Okonomiyaki
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Easiest Way to Make Delicious Healthy With Tofu: Fluffy Light Okonomiyaki Delicious, fresh and tasty.

Healthy With Tofu: Fluffy Light Okonomiyaki. Tofu okonomiyaki Photo by Erik Putz. STIR light mayo with sushi ginger and sushi-ginger juice in a small bowl until combined. Last night, I was going to cook cabbage yaki, Osaka's fast-food cuisine, which I used to eat when I lived in Osaka.

Healthy okonomiyaki recipe with calories and macronutrients included!

This is the first of my series called Casual Cooking.

Casual Cooking is where I make.

You can have Healthy With Tofu: Fluffy Light Okonomiyaki using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Healthy With Tofu: Fluffy Light Okonomiyaki

  1. You need of For the batter:.

  2. It’s 150 grams of Okonomiyaki flour (or plain flour with some dashi stock granules).

  3. Prepare 1 block of Silken tofu.

  4. It’s 150 grams of Nagaimo yam.

  5. You need 2 of Eggs.

  6. It’s of Additions to the batter:.

  7. Prepare 300 grams of Cabbage.

  8. You need 80 of to 100 grams Chopped green onion.

  9. You need 8 slice of Thinly sliced pork belly.

  10. Prepare 1 of Tempura crumbs, dried shrimp.

The BEST Korean Silken Tofu Soup Recipe… Okonomiyaki is one of my favorite savory pancake, hands down!

There are few different styles of Okonomiyaki depending on region.

Okonomiyaki's origin is Osaka and Hiroshima and today I'm sharing Osaka style which is more simpler and easier to.

Mix lightly until ingredients are combined to keep it light and fluffy.

Healthy With Tofu: Fluffy Light Okonomiyaki step by step

  1. Make the batter: Mix the tofu in a bowl until smooth with a spoon. Add the grated nagaimo yam and egg, and mix well..

  2. Add the flour and mix. It should be the consistency where a spoonful drops down with a plop..

  3. Cut up the vegetables: cut the cabbage into 1 cm square pieces, and the green onion 3 mm thick. If you chop up the stem part of the cabbage too, it will add a crunchy texture..

  4. Heat up a frying pan without any oil. Cook the pork belly slices on one side only and take out. Wipe out the excess oil from the frying pan..

  5. Divide the batter into half. Add half the additional ingredients except for the pork belly to the batter, and mix while incorporating air..

  6. Heat up the frying pan again over low heat and pour in the combined batter. Lay the pork belly slices on top with the uncooked side facing up..

  7. Cook the pancake for 5 to 6 minutes on each side without a lid. When its cooked through, raise the heat to medium and continue cooking until the surface is browned to your liking..

  8. Cover with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori seaweed, and its done! Repeat with the rest of the batter and additions..

Add the bacon to the hot plate/griddle and immediately (before the bacon starts to curl) add the okonomiyaki mix on top.

Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make!

We first tried okonomiyaki with our Osaka-mum Rieko and her friend Noriko.

They took us to their favourite restaurant in Osaka, where the piping hot pancakes were cooked on a teppan hot plate right in front of.

Tofu has a distinctive texture and taste.