Okonomiyaki with grilled Korean rice cakes

16 mins
Serves 1
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Directions

  1. 1Smash your extra firm tofu with a fork.
  2. 2Smash your extra firm tofu with a fork.
  3. 3Smash your extra firm tofu with a fork.
  4. 4Add a heap of shredded cabbage.
  5. 5Add a heap of shredded cabbage.
  6. 6Add a heap of shredded cabbage.
  7. 7Crack an egg.
  8. 8Crack an egg.
  9. 9Crack an egg.
  10. 10Add cornstarch and flour.
  11. 11Add cornstarch and flour.
  12. 12Add cornstarch and flour.
  13. 13Add some scallion if you have it.
  14. 14Add some scallion if you have it.
  15. 15Add some scallion if you have it.
  16. 16Season with salt, pepper, and a drizzle of sesame oil.
  17. 17Season with salt, pepper, and a drizzle of sesame oil.
  18. 18Season with salt, pepper, and a drizzle of sesame oil.
  19. 19Mix the ingredients until combined.
  20. 20Mix the ingredients until combined.
  21. 21Mix the ingredients until combined.
  22. 22Add Korean rice cakes and mix them in.
  23. 23Add Korean rice cakes and mix them in.
  24. 24Add Korean rice cakes and mix them in.
  25. 25On a hot oiled pan, place the batter in a circle.
  26. 26On a hot oiled pan, place the batter in a circle.
  27. 27On a hot oiled pan, place the batter in a circle.
  28. 28Make sure the rice cakes are pressed to the bottom so they crisp up.
  29. 29Make sure the rice cakes are pressed to the bottom so they crisp up.
  30. 30Make sure the rice cakes are pressed to the bottom so they crisp up.
  31. 31Bring the edges together so it stays together when you flip it.
  32. 32Bring the edges together so it stays together when you flip it.
  33. 33Bring the edges together so it stays together when you flip it.
  34. 34Cook each side about 8 minutes until it's golden brown.
  35. 35Cook each side about 8 minutes until it's golden brown.
  36. 36Cook each side about 8 minutes until it's golden brown.
  37. 37Top with Kewpie mayo, okonomi sauce, furikake, and bonito flakes.
  38. 38Top with Kewpie mayo, okonomi sauce, furikake, and bonito flakes.
  39. 39Top with Kewpie mayo, okonomi sauce, furikake, and bonito flakes.

Ingredients

  • 0.5 pack extra firm tofu
  • 0.5 pack extra firm tofu
  • 0.5 pack extra firm tofu
  • 1 heap shredded cabbage
  • 1 heap shredded cabbage
  • 1 heap shredded cabbage
  • 1 egg
  • 1 egg
  • 1 egg
  • cornstarch
  • cornstarch
  • cornstarch
  • flour
  • flour
  • flour
  • scallion
  • scallion
  • scallion
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 drizzle sesame oil
  • 1 drizzle sesame oil
  • 1 drizzle sesame oil
  • Korean rice cakes
  • Korean rice cakes
  • Korean rice cakes
  • Kewpie mayo
  • Kewpie mayo
  • Kewpie mayo
  • okonomi sauce
  • okonomi sauce
  • okonomi sauce
  • furikake
  • furikake
  • furikake
  • bonito flakes
  • bonito flakes
  • 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.