Have you ever tried okonomiyaki? They're Japanese savory pancakes with meat and/or seafood as filling. They're usually cooked with flour, but this recipe provides a gluten-free alternative by using tofu to create the dough. Enjoy this Kansai region specialty without worrying about allergies.
- 2.82 oz Pork
- 2 sheets Cabbage
- 1.06 oz Japanese leek
- 0.18 oz Sakura shrimp (small dried shrimps)
- 10.6 oz Firm tofu
- 1 Egg
- 4 tbsp Potato starch
- 1 tbsp Vegetable oil
- as needed Okonomiyaki sauce (Sweet oyster sauce)
- as needed Bonito flakes
- as needed Green laver (Aonori seaweed)
- as needed Mayonnaise
Here are the ingredients!
Cut the pork into bite-sized pieces. Chop the cabbage and Japanese leek into smaller pieces.
Place the tofu in a bowl. Mix with a hand blender, food processor, or a whisk until smooth. Add the egg first, then the potato starch. Mix well.
Add cabbage, Japanese leek, sakura shrimp, and red pickled ginger. Mix with a spatula.
Heat half a tablespoon of oil in a frying pan. Add half of the mixture from step 4 and half of the pork. Once the dough has hardened, turn it over. Cover with a lid and keep cooking on low to medium heat for 3 minutes. Cook the second piece in the same manner.
Serve on a plate. Dress with okonomiyaki sauce and top with bonito flakes, green laver, and mayonnaise.
This healthy version of okonomiyaki doesn't use wheat flour so it's gluten-free! All other ingredients are nutritious, too.