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