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Okonomiyaki
Print Recipe

Okonomiyaki

Healthy Japanese savory pancake with tofu and lots of cabbage
Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Japanese
Keyword: cabbege, dinner, easy, healthy, tofu, vegan
Servings: 2
Calories: 363kcal

Equipment

  • Measuring scale
  • blender
  • grater
  • bowl
  • knife
  • cutting board
  • heat-resistant container
  • tablespoon
  • teaspoon
  • frying pan
  • spatula

Ingredients

Ingredients for Okonomiyaki:

  • 60 g all-purpose flour
  • 1/2 tsp salt
  • 100 g firm tofu You can use 200g of silken tofu as a substitute.
  • 200 g cabbage
  • 2 potatoes
  • Otafuku okonomiyaki sauce as much as you like

If you can’t find okonomiyaki sauce, you can make it by yourself

  • 1/4 cup ketchup
  • 2 tbs Worcestershire sauce
  • 1 tbs soy sauce
  • 2 tbs maple syrup

Ingredients for Tofu Mayonnaise:

  • 150 g 6oz silken tofu
  • 1/4 tsp salt
  • 1/4 tsp mustard
  • 1/4 tsp balsamic vinegar or lemon juice or other vinegar
  • 1 or more tbsp vegetable oil optional, you can omit if you prefer no oil

Toppings:

  • green onions optional
  • paprika powder optional
  • aonori(green seaweed flake) optional
  • pickled ginger optional

Instructions

Make the Mayonnaise:

  • Put 130g (6oz) silken tofu, 1/2 tsp mustard, 1/4 tsp salt, 1/4 tsp balsamic vinegar, and 1 tbsp vegetable oil into a blender and blend for 1 minute.
  • Taste and adjust the amount of oil and salt as you like. You can omit the oil if you prefer no oil.

Make the Okonomiyaki Batter:

  • Shred the cabbage and put it in a bowl. Add tofu and 1/2 tsp salt, and mix well.
  • Grate the potatoes and add them to the bowl with the cabbage, mixing well.
  • Finally, add the flour and mix lightly until just combined. Do not overmix after adding the flour.

Cook the Okonomiyaki:

  • Lightly oil a large frying pan and heat over medium heat. Once hot, add half of the okonomiyaki batter and spread it thinly.
  • Cover and cook for about 5 minutes, checking occasionally to prevent burning. Flip and cook for another 5 minutes.
  • Repeat with the second okonomiyaki.

Serve:

  • Spread about 2 tbsp or as much as you like of sauce on top of each okonomiyaki, and drizzle with tofu mayonnaise in thin lines. Use a toothpick or chopstick to create a pattern by connecting the mayonnaise and sauce.
  • Add toppings like green onions, pickled ginger, dill, paprika powder, as you like.

Storage

  • Store in an airtight container in the refrigerator for 2-3 days. If freezing, wrap in plastic wrap and place in a ziplock bag for up to one month.

Notes

You might have to adjust the cooking time depends on how much water your potato and cabbage have. 
You can add any vegetables other than cabbage, such as carrots, onions, paprika, etc.