Express okonomiyaki

Ingredients

• 170g firm tofu (momen tofu), crumbled
• 1 tbsp dashi powder
• 1 tbsp potato starch (katakuriko)
• 1 large egg
• 1 tsp Lee Kum Kee Premium soy sauce
• 1 tsp Obento mirin
• 110g cabbage, finely chopped
• 1 tbsp pickled red ginger (beni shoga), chopped
• 2 tbsp Kewpie mayonnaise
• 1-2 tsp aonori
• 1-2 tbsp katsuobushi
• 3 tbsp okonomi sauce
• Extra beni shoga

Method

1. In a large bowl, add the tofu, dashi, potato starch, egg, soy sauce, and mirin and mix thoroughly. Add cabbage and pickled ginger and mix again.
2. Lightly oil a non-stick pan and ring moulds. Gently heat the pan on medium heat.
3. Add okonomiyaki mix to each ring mould, about 1.5cm thickness. Cook 2-3 at a time (do not overcrowd the pan.) Cook about three minutes on the first side, then carefully remove the ring mould and flip.
4. Cook 3 minutes on the other side. Transfer to a warm plate and top with okonomi sauce, mayonnaise, aonori, katsuobushi. Serve with extra beni shoga, and accompany with sunomono and spinach gomaae.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce
• Obento - Mirin Seasoning
• Kewpie - Mayonnaise