Tofu & Cabbage Okonomiyaki


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
-Cabbage: 1/6
-All-purpose flour: 3 tablespoons
-Thin pork slice (belly): 50 g
-Egg: 1
-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.
Mix well.

-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?

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