Savory Japanese pancake made with red cabbage for a surprising purple effect, crispy outside and soft inside, served with marinated crispy tofu. Healthy and visually striking.
In a bowl combine the finely sliced red cabbage, the sliced spring onion and the grated ginger.
Add the flour, the cornstarch and the cold sparkling water little by little, stirring until you get a thick batter that holds the ingredients together.
Heat a non-stick frying pan with a drizzle of extra virgin olive oil, pour half of the mixture and flatten it to form a thick pancake.
Cook about 5 minutes per side, until well golden and cooked through. Repeat with the remaining batter.
Cut the tofu into small cubes.
Marinate the tofu for 20 minutes with soy sauce, grated ginger and a drizzle of sesame oil.
Lightly coat the tofu cubes in cornstarch.
Cook the tofu in a pan with a drizzle of extra virgin olive oil until golden and crispy.
Plate the okonomiyaki, place the crispy tofu on top and garnish with dollops of mayonnaise, a drizzle of teriyaki sauce and sesame seeds.
Non-stick frying pan
Bowl
Grater
Spatula
Store in the refrigerator in an airtight container for 1-2 days.
Vegan version: use vegan mayonnaise
Giappone
| Energy (kcal) | 112.83 |
| Carbohydrates (g) | 17.68 |
| of which Sugars (g) | 0.77 |
| Fat (g) | 2.63 |
| of which Saturates (g) | 0.5 |
| Protein (g) | 5.2 |
| Fiber (g) | 1.16 |
| Sale (g) | 0.02 |
