Japanese savory pancake made with red cabbage for a striking purple effect, crispy on the outside and soft on the inside, served with marinated crispy tofu. Healthy and eye-catching.
In a bowl, combine the very finely shredded red cabbage, sliced scallion and grated ginger.
Add the flour, cornstarch and cold sparkling water little by little, mixing until you obtain a thick batter that holds the ingredients together.
Heat a non-stick pan with a drizzle of extra virgin olive oil, pour in half of the mixture and flatten it into a thick pancake.
Cook for about 5 minutes per side, until it is nicely browned and cooked through. Repeat with the remaining batter.
Cut the tofu into small cubes.
Marinate the tofu for 20 minutes with soy sauce, grated ginger and a drizzle of sesame oil.
Lightly coat the tofu cubes with cornstarch.
Cook the tofu in a pan with a drizzle of extra virgin olive oil until golden and crispy.
Plate the okonomiyaki, place the crispy tofu on top and garnish with dollops of mayonnaise, a drizzle of teriyaki sauce and sesame seeds.
Non-stick pan
Bowl
Grater
Spatula
Store in the refrigerator in an airtight container for 1-2 days.
Vegan version: use mayonnaise
Giappone
| Energy (kcal) | 96.29 |
| Carbohydrates (g) | 18.13 |
| of which sugars (g) | 2.11 |
| Fat (g) | 1.29 |
| of which saturates (g) | 0.03 |
| Protein (g) | 4.39 |
| Fibre (g) | 1.75 |
| Salt (g) | 0.02 |
