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

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

When I was a little kid we used to call it "okonomi-yummy"! This time I made it with bacon, however thinly sliced pork is the original version. Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make! You can cook Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu using 12 ingredients and 11 steps. Here is how you achieve that.

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

1. Prepare 500 grams of Okonomiyaki flour.
2. Prepare 250 grams of Tofu (silken).
3. It's 5 of Eggs.
4. Prepare 500 ml of Water.
5. Prepare 5 grams of Dashi stock granules.
6. You need 400 grams of Thinly sliced pork.
7. Prepare 1/2 of to 2/3 of a head Cabbage (roughly chopped).
8. It's 100 grams of Tenkasu (tempura batter crumbs).
9. You need 1 of Red pickled ginger.
10. Prepare 50 grams of Green onions (chopped).
11. Prepare 1 of Okonomiyaki sauce.
12. It's 1 of Aonori, bonito flakes.

We first tried okonomiyaki with our Osaka-mum Rieko and her friend Noriko. They took us to their favourite Cook each pancake for a few mins per side, until lightly browned on both sides. Okonomiyaki is one of my favorite savory pancake, hands down! 'Okonomi' means 'what you like/want' and 'Yaki' means 'grill/broil'. Commonly in Japan, they cook/serve Okonomiyaki on the table where you eat, but we are going to make it work whatever.

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

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..

This tofu scramble recipe is going to cover what you need, how to make tofu scramble that taste like eggs and my secret tips to nailing that perfect scramble egg-like texture. Okonomiyaki is a cabbage pancake covered with Okonomiyaki sauce. This Okonomiyaki recipe is a framework for making a delicious traditional Japanese pancake (whether you're vegan or not). 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. I have seen other okonomiyaki recipes using dashi and yakisoba.