Tuna & Cabbage Okonomiyaki with Oat Flour
A healthy and fragrant twist on "Japanese Pizza"
Tuna & Cabbage Okonomiyaki with Oat Flour
A healthy and fragrant twist on "Japanese Pizza"
Open in Cookpad AppSteps
- 1
Measure Coleslaw mix, wash and drain. Or shred cabbage for the same amount.
- 2
Beat eggs in a large mixing bowl.
- 3
Combine Coleslaw mix, Tuna with water and Soup stock (use the empty Tuna can to measure).
- 4
Add Oat flour and mix thoroughly. Let the mixture rest for 10 minutes to fully hydrate the oat flour, which makes for a better result.
- 5
Heat a fry pan to Med-High temperature and add Vegetable oil, then pour in 1/2 of the mixture from Step 4. Cook Okonomiyaki about 5 min or until the bottom becomes crusty.
- 6
Flip the Okonomiyaki and cook another 5 min or until the bottom becomes crusty. Make sure no loose oat flour remains inside.
- 7
Tip: If you find this hard to flip with a spatula, try this method: 1. Transfer the Okonomiyaki from a fry pan to a plate. 2. Put the fry pan over the plate. 3 Hold the plate and flip.
- 8
Serve with Mayonnaise and Okonomiyaki sauce on top, amount adjusted for your daily nutritional needs.
- 9
Enjoy tasty and nutritious, moist and tender Okonomiyaki!
Cooksnaps
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