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1
I used these additions to the batter this time: thinly sliced pork, and black bran bean sprouts (0 g sugar per 100 g).
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2
Cut the pork up into easy to eat pieces.
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3
Soak the koya dofu in plenty of water for 10 to 15 mnutes.
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4
Squeeze out each piece until it weighs around 40 to 45 g (so no more moisture comes out when you squeeze them).
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5
Rip up the koya dofu, and put in a food processor with the ingredients.
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6
Process until smooth and you don't see any chunks of koya tofu left.
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7
Transfer the batter to a bowl.
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8
Put the bean sprouts in the food processor and chop them up by pulsing the machine twice.
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9
If you over-chop, they'll make the batter too watery.
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10
Put the pork from Step 1 and the bean sprouts from Step 4 into the bowl with the battter, and fold them in with a spatula.
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11
The batter will look very crumbly at this stage, unlike regular okonomiyaki batter.
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12
Heat up a frying pan and spread some oil in it if needed.
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13
Ladle 1/4 each of the batter into the pan twice (2 pancakes).
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14
Form each pancake into neat circles with a spatula, cover with a lid and steam-fry.
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15
Cook the pancakes over medium heat for 5 minutes until well browned, and then turn them over.
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16
Cook them on the other side over low-medium heat for about 4 minutes with the lid on.
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17
Cook the remaining batter in the same way.
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18
The pancakes will be moist.
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19
Serve with okonomiyaki sauce, mayonnaise and aonori powder.
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20
They are also delicious topped with cheese and steam-fried until the cheese has melted.
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21
I tried replacing half the bean sprouts with rather thickly shredded salad greens.
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22
The crispy texture was great.
