This is a large Takoyaki in the shape of Okonomiyaki (vegetable & meat pancake), made in a frying pan. As one of the main ingredients is tofu, the result is a sugar-free, healthy and gluten-free meal.
In Japan, you will find "Takoyaki machines" sold at home appliance stores. These gadgets help you make ball-shaped takoyaki (at times called octopus balls) at home. This recipe recreates the taste of takoyaki right in a frying pan!
The inside of the pancake is fluffy and soft, and the texture and taste are just like a Takoyaki!
Nutrition per Serving
- 5.29 oz Firm tofu
- 2 Eggs
- 2 tbsp Potato starch
- 1 tsp Japanese granulated soup stock
- 5.29 oz Octopus (boiled or steamed)
- 0.53 oz Japanese leek/scallions
- 0.53 oz Red pickled ginger (beni-shoga); optional
- As needed Vegetable oil
- As needed Okonomiyaki sauce
- As needed Mayonnaise
Wrap cotton tofu in kitchen paper, place a heavy flat object on top and let the tofu drain for 15 minutes. Cut the octopus into 0.5 inches (1cm) cubes, and chop the Japanese leek and red ginger.
Crack the egg into a large bowl, add the tofu and mix. Add ingredients (A) into same bowl and mix. Finally, add the octopus, Japanese leek, red ginger and mix.
Heat the vegetable oil in a frying pan over medium-low heat, pour in the dough from step 2, give it a few big strokes, and then shake the pan to flatten the surface. Cover the pan with a lid, lower the heat slightly, and cook for 6 to 7 minutes.
When the surface is firm, insert a spatula between the pan and the dough, peel off the bottom of the dough, cover with a plate a size larger than the pan, and turn it over.
Add a little oil to the pan, slide the dough off the plate and back into the pan, cover again, and cook for about 4 minutes.
Transfer to a serving dish, pour the Okonomiyaki sauce and mayonnaise over the top and sprinkle generously with Japanese leek (not included in ingredients) to taste.
- Because of the large diameter, the center will be a little softer. If you want to flip the pancake, do so after the surface has hardened.
- If you don't have Japanese granulated soup stock, do not use liquid soup stock instead (because there is already a lot of water in the tofu). Instead of Japanese soup stock, mix in about 1/4 oz (4 g) of bonito flakes into the dough.