Our Family's Recipe For Fluffy Light Okonomiyaki wi

Name: Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Okonomiyaki flour; 250 grams Tofu (silken); 5 Eggs; 500 ml Water; 5 grams Dashi stock granules; 400 grams Thinly sliced pork; 1/2 to 2/3 of a head Cabbage (roughly chopped); 100 grams Tenkasu (tempura batter crumbs); 1 Red pickled ginger; 50 grams Green onions (chopped); 1 Okonomiyaki sauce; 1 Aonori, bonito flakes

Servings: persons

500 grams Okonomiyaki flour
250 grams Tofu (silken)
5 Eggs
500 ml Water
5 grams Dashi stock granules
400 grams Thinly sliced pork
1/2 to 2/3 of a head Cabbage (roughly chopped)
100 grams Tenkasu (tempura batter crumbs)
1 Red pickled ginger
50 grams Green onions (chopped)
1 Okonomiyaki sauce
1 Aonori, bonito flakes

1
Put tofu into a bowl and mash with a whisk.
2
Add the okonomiyaki flour, water, and egg, and mix well.
3
Rest for a while in the refrigerator.
4
Chop up the cabbage roughly.
5
Squeeze out well to remove excess moisture.
6
Chop up the green onions also.
7
Preheat an electric griddle to 390F/200C.
8
Put 1 serving (about 80g) of the batter into a small bowl with about 120 g of chopped cabbage, a little tenkasu, green onion, and red pickled ginger.
9
It will taste better if you have more cabbage than batter.
10
Mix with a spoon to incorporate air into the batter.
11
Do this one pancake serving at a time.
12
The key to a soft, airy fluffy okonomiyaki is to mix up the batter and vegetable while incorporating air just before cooking.
13
Pour the batter onto the electric griddle.
14
Use the edge of the spoon to gently spread the pancake out so that it's about 2 cm thick.
15
Cook for about 3 minutes.
16
After 3 minutes, spread 3 slices of pork on top.
17
When the edges of the pan cake start to dry out, flip the pancake over.
18
Don't press down on the pancake after flipping.
19
If you do so, the pancake will become flat and lose its light airiness.
20
Only use the spatula to neaten the edges.
21
After about 4 minutes, flip the pancake over again and cook for another 3 minutes or so.
22
Put on okonomiyaki sauce, ao-nori seaweed powder, and bonito flakes, and it's done.

901

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 grams Okonomiyaki flour, 250 grams Tofu (silken), 5 Eggs, 500 ml Water, and more.

Yes, Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions