Fluffy Okonomiyaki with Tofu

Name: Fluffy Okonomiyaki with Tofu
Yield: Makes 4 to 6 pancakes
Ingredients: 7 oz (200 g) silken tofu; 1 1/4 cups (about 300 g) all-purpose flour; 2 large eggs; 1 1/4 cups (300 ml) water; 3 tablespoons dried shrimp or bonito flakes; 1/4 head cabbage; 4 -inch piece green onion; 7 oz (200 g) sliced pork belly; as needed Tempura flakes (tenkasu),

nanairo＊ @cook_40038464

The batter with tofu turns out fluffy and light! You don’t need nagaimo for this gentle-tasting version. Recipe background: I tried using silken tofu to see if it would create a milder flavor. The result is a nutritious, soft okonomiyaki that’s perfect for kids.

nanairo＊ @cook_40038464

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Ingredients

Makes 4 to 6 pancakes

7 oz (200 g)silken tofu
1 1/4 cups(about 300 g) all-purpose flour
2large eggs
1 1/4 cups (300 ml)water
3 tablespoonsdried shrimp or bonito flakes
1/4 headcabbage
4-inch piece green onion
7 oz (200 g)sliced pork belly
as neededTempura flakes (tenkasu),

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Steps

1

Roughly chop the cabbage and green onion. (You’ll have about one bowlful.) Cut the pork into bite-sized pieces.
2

Place the tofu in a bowl and whisk until smooth. Add the flour, eggs, water, and dried shrimp or bonito flakes, and mix until the batter is smooth. Add the chopped vegetables and mix again.
3

Preheat a griddle or large skillet and lightly oil the surface. Pour about one ladleful of batter onto the pan to form a round pancake. Sprinkle tempura flakes on top, then add the pork slices.
4

Cook for about 5 minutes, then flip. Cook the pork side until crispy. For extra fluffiness, cover with a lid while cooking.
5

Once both sides are cooked, top with okonomiyaki sauce, mayonnaise, aonori (dried seaweed flakes), and bonito flakes if you like, and serve.