Okonomiyaki with Okara Powder

Name: Okonomiyaki with Okara Powder
Yield: Serves 2 servings
Ingredients: 3.5 oz thinly sliced pork (about 100g); 3.5 oz all-purpose flour (about 100g); 2 tablespoons okara powder (about 15g); 1 large egg; 1/2 cup water (120ml); 7 oz cabbage, chopped (about 200g); 1/4 cup tempura bits (about 4 tablespoons); 0.7 oz pickled red ginger (about 20g); 0.35 oz dried tiny shrimp (about 10g); 1 tablespoon vegetable oil; as needed Okonomiyaki sauce,; as needed Aonori (dried seaweed flakes),; as needed Bonito flakes,; as needed Mayonnaise,

あおちゃん @cook_40364564

I wanted to create a delicious okonomiyaki that you can enjoy even while dieting. I usually make okonomiyaki with okara powder added in by feel, but this time I measured everything to make a proper recipe.

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Ingredients

Serves 2 servings

3.5 ozthinly sliced pork (about 100g)
3.5 ozall-purpose flour (about 100g)
2 tablespoonsokara powder (about 15g)
1large egg
1/2 cupwater (120ml)
7 ozcabbage, chopped (about 200g)
1/4 cuptempura bits (about 4 tablespoons)
0.7 ozpickled red ginger (about 20g)
0.35 ozdried tiny shrimp (about 10g)
1 tablespoonvegetable oil
as neededOkonomiyaki sauce,
as neededAonori (dried seaweed flakes),
as neededBonito flakes,
as neededMayonnaise,

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Steps

1

Make the batter: In a bowl, combine all-purpose flour, okara powder, egg, and water. Whisk until smooth.
2

Add the fillings: Add chopped cabbage, tempura bits, pickled red ginger, and dried tiny shrimp to the batter. Mix well.
3

Cook the batter: Heat half the vegetable oil in a skillet over medium heat. Pour in half the batter and shape it into a circle.
4

Add the pork: Arrange half the pork slices evenly on top, making sure they don't overlap.
5

Cover and cook: Cover with a lid, reduce the heat slightly, and cook for 5–6 minutes.
6

Flip and finish: When the bottom is crispy, flip the okonomiyaki. Cover and cook for another 4–5 minutes until cooked through. Once golden brown, transfer to a plate.
7

Top and serve: Brush with okonomiyaki sauce, sprinkle with aonori and bonito flakes, and drizzle with mayonnaise. Repeat to make the second okonomiyaki.
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