Okonomiyaki with grilled Korean rice cakes
Directions
- 1Smash your extra firm tofu with a fork.
- 2Add a heap of shredded cabbage.
- 3Crack an egg.
- 4Add cornstarch and flour.
- 5Add some scallion if you have it.
- 6Season with salt, pepper, and a drizzle of sesame oil.
- 7Mix the ingredients until combined.
- 8Add Korean rice cakes and mix them in.
- 9On a hot oiled pan, place the batter in a circle.
- 10Make sure the rice cakes are pressed to the bottom so they crisp up.
- 11Bring the edges together so it stays together when you flip it.
- 12Cook each side about 8 minutes until it's golden brown.
- 13Top with Kewpie mayo, okonomi sauce, furikake, and bonito flakes.
Ingredients
- 0.5 pack extra firm tofu
- 1 heap shredded cabbage
- 1 egg
- cornstarch
- flour
- scallion
- salt
- pepper
- 1 drizzle sesame oil
- Korean rice cakes
- Kewpie mayo
- okonomi sauce
- furikake
- bonito flakes
Equipment
forkpan
Tips
- Make sure the rice cakes are pressed to the bottom so they crisp up.
- Bring the edges together so it stays together when you flip it.
Related recipes
Chicken Sukiyaki
Japanese · Dinner15m
Crispy Gochujang Beef over Miso Butternut Squash Purée
Japanese · Dinner
Japanese Curry with Brown Rice
Japanese · Dinner
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Crispy Salmon Bowls
Japanese · Dinner35m
Restoration Stew
Japanese · Dinner
Chili Crisp Chicken & Rice
Japanese · Dinner
Hot dog de pepino y atún
Japanese · Dinner
Crockpot Teriyaki Chicken Ramen
Japanese · Dinner
Garlic Butter Mushroom & Bacon Wafu Pasta
Japanese · Dinner
Classic Teriyaki Chicken
Japanese · Dinner
Sushi Inspired Stuffed Salmon
Japanese · Dinner