Ingredients
- 170g firm tofu (momen tofu), crumbled
- 1 tbsp dashi powder (substitute vegetable stock powder for vegetarian)
- 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
- 300g plain flour
- 100g glutenous rice flour
- 12g instant yeast
- 40g caster sugar
- 2 tbsp canola oil
- 320ml full-fat milk, skin temperature
- 1/4 cup mozzarella, grated
- Canola oil (enough for shallow frying)
- 2 tbsp Kewpie mayonnaise
- 1-2 tsp aonori
- 1-2 tbsp katsuobushi (omit for vegetarian)
- Extra beni shoga
- For the okonomi sauce
- 45g (3 tbsp) tomato Ketchup
- 12g (2.5 tsp) caster sugar
- 25g (1.5 tbsp) Lee Kum Kee Premium Oyster Sauce
- 35g (2.5 tbsp) Worcestershire sauce
Method
- First make the okonomiyaki filling. 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. Place aside.
- Next, make the hotteok dough. In a large bowl, add the plain flour, glutenous rice flour, yeast, sugar and a pinch of salt. Whisk to combine.
- Add the oil and milk and mix to form a sticky dough. Cover and leave to rise until doubled in size.
- Once the dough has doubled, give it another mix, then cover and leave to rise again for 30 minutes.
- Once rested, measure out 100g of dough. On a lightly oiled bench, form the rough into a ball and then flatten into a circle.
- Add 2-3 tablespoons of okonomiyaki mix and a handful of cheese to the centre of the dough. With slightly oiled hands, bring the edges of the dough around the filling to fully enclose.
- Flip the package so it is seam side down and slightly press down, shaping sides into a round.
- Repeat until all the dough has been used.
- Preheat an oven to 160C. Add canola oil to a non-stick frypan, enough to shallow fry. Allow oil to heat. Fry hotteok in batches (2-3 max at a time), be sure not to over crowd the pan. Fry the first side until golden, then flip and gently press to flatten.
- Once golden on both sides, transfer to paper towel to drain. Then transfer to the oven to warm while cooking the remaining hotteok.
- Stir together the ingredients to make the okonomi sauce.
- To serve, top each hotteok with okonomi sauce, mayonnaise, aonori, katsuobushi. Serve with extra beni shoga, and accompany with sunomono and spinach gomaae.
Product used in recipe
- Kewpie - Mayonnaise
- Lee Kum Kee - Premium Soy Sauce
- Obento - Mirin Seasoning
- Lee Kum Kee - Oyster Sauce
