Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu
Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, our family's recipe for fluffy light okonomiyaki with tofu. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Get the recipe for Tofu okonomoiyaki at Chatelaine.com. STIR light mayo with sushi ginger and sushi-ginger juice in a small bowl until combined. Here's a Delicious and very easy to make recipe for Okonomiyaki with Tofu.

To get started with this recipe, we must prepare a few components. You can cook our family's recipe for fluffy light okonomiyaki with tofu using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu:
  1. Make ready 500 grams Okonomiyaki flour
  2. Make ready 250 grams Tofu (silken)
  3. Get 5 Eggs
  4. Prepare 500 ml Water
  5. Make ready 5 grams Dashi stock granules
  6. Take 400 grams Thinly sliced pork
  7. Prepare 1/2 to 2/3 of a head Cabbage (roughly chopped)
  8. Make ready 100 grams Tenkasu (tempura batter crumbs)
  9. Make ready 1 Red pickled ginger
  10. Take 50 grams Green onions (chopped)
  11. Get 1 Okonomiyaki sauce
  12. Take 1 Aonori, bonito flakes

Commonly in Japan, they cook/serve Okonomiyaki on the table where you eat, but we are going to make it work whatever. Yamaimo is Japanese mountain yam, a long root vegetable with thin, light brown skin and a slimy internal texture. All products linked here have been independently selected by our editors. This Okonomiyaki recipe is a framework for making a delicious traditional Japanese pancake (whether you're vegan or not).

Steps to make Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu:
  1. Put tofu into a bowl and mash with a whisk. Add the okonomiyaki flour, water, and egg, and mix well. Rest for a while in the refrigerator.
  2. Chop up the cabbage roughly. Squeeze out well to remove excess moisture. Chop up the green onions also.
  3. Preheat an electric griddle to 390F/200C.
  4. Put 1 serving (about 80g) of the batter into a small bowl with about 120 g of chopped cabbage, a little tenkasu, green onion, and red pickled ginger. It will taste better if you have more cabbage than batter.
  5. Mix with a spoon to incorporate air into the batter. Do this one pancake serving at a time.
  6. The key to a soft, airy fluffy okonomiyaki is to mix up the batter and vegetable while incorporating air just before cooking.
  7. Pour the batter onto the electric griddle. Use the edge of the spoon to gently spread the pancake out so that it's about 2 cm thick. Cook for about 3 minutes.
  8. After 3 minutes, spread 3 slices of pork on top. When the edges of the pan cake start to dry out, flip the pancake over.
  9. Don't press down on the pancake after flipping. If you do so, the pancake will become flat and lose its light airiness. Only use the spatula to neaten the edges.
  10. After about 4 minutes, flip the pancake over again and cook for another 3 minutes or so.
  11. Put on okonomiyaki sauce, ao-nori seaweed powder, and bonito flakes, and it's done.

Since Okonomiyaki means "cooked as you like it" in Japanese, I've listed a bunch of suggestions to come up with your own creative version of this dish. Okonomiyaki is an incredibly popular savoury pancake from Osaka that embodies the best of casual cooking and is great for sharing, Kojima says. Kojima's recipe also calls for silken tofu, which This will rid the tofu of excess water and make it crumble into soft chunks. "By adding the tofu it makes the. 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.

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