Revamped okonomiyaki

This was an attempt at a new okonomiyaki recipe, and it was highly successful!

The basis was medium-firm tofu. Yusuke squeezed the tofu between paper towels to draw out excess water and then smashed it with a whisk until it made a smooth paste.

He then assembled the “dough” and filling:

  • the tofu paste
  • shredded cabbage
  • chopped spinach
  • a tiny bit of bonito flakes
  • dashi
  • sea salt
  • 3 tbsp of katakuriko powder (that is, potato starch, sort of)
  • 4 eggs

He mixed everything in a large bowl and then separated it into individual pancake portions, which were grilled in a frying pan with a bit of canola oil.

We dressed them as usual with okonomi sauce, bonito flakes, and for Yusuke: mayonnaise.

So what made this different? No flour! It worked out quite well, although they were rather more fragile than the typical specimen.

The original recipe called for tiny shrimp and green onions, but as these were lacking from our fridge, Yusuke subbed in spinach.

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