Okonomiyaki, originally a fast food from Osaka and Hiroshima has become so popular abroad that one has to try and find variants of the original recipes.
Here is a simple and healthy one:
Tofu & Cabbage Okonomiyaki!
INGREDIENTS: For 2 people
-Tofu/kinudofu/silk tofu: 1/2 block, ~200 g
-All-purpose flour: 3 tablespoons
-Thin pork slice (belly): 50 g
-Hon dashi/dashi stock soup powder (if unavailable, use bouillon powder): 10 g
-Salt & pepper: as appropriate
-Ponzu: as appropriate
-Chopped leeks: as appropriate
-Pres water out of tofu as much as you can. Break up the tofu in a large bowl with a spatula and stir until smooth.
-Cut cabbage leaves thinly.
-Add cabbage, flour , egg, hon dashi powder, salt and pepper.
-In a large enough frypan, fdry-ry the pork slices. There is enough fat in the pork, no need for oil! Spread pork slices evenly.
-Pour batter all over the pork. Cook and turn over until you are satisfied with both sides of the okonomiyaki.
-Serve on a warm plate. Season with ponzu (better and healthie than sauce) and chopped leeks (for the vitamins!)
Easy, isn’t it?
RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats, The Herbed Kitchen, J-Mama’s Kitchen