Recipe of Quick Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu

Hey everyone, it's John, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu using 12 ingredients and 11 steps. Here is how you cook that.

I wondered if I could make okonomiyaki that was as fluffy and soft as our family recipe for crab omelette (kanikama).

Silken tofu will make the okonomiyaki lighter and fluffier. You can mix in the beni-shouga or sprinkle it on top. If you're feeding small children, just add the red pickled ginger to your okonomiyaki (or the adult's). To make the okonomiyaki richer and more authentic, mix in an egg to each portion. For 10 pancakes. Recipe by Kichiihowaito

Ingredients and spices that need to be Prepare to make Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu:

1. 500 grams Okonomiyaki flour
2. 250 grams Tofu (silken)
3. 5 Eggs
4. 500 ml Water
5. 5 grams Dashi stock granules
6. 400 grams Thinly sliced pork
7. 1/2 to 2/3 of a head Cabbage (roughly chopped)
8. 100 grams Tenkasu (tempura batter crumbs)
9. 1 Red pickled ginger
10. 50 grams Green onions (chopped)
11. 1 Okonomiyaki sauce
12. 1 Aonori, bonito flakes

Instructions to make Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu

1. Put tofu into a bowl and mash with a whisk. Add the okonomiyaki flour, water, and egg, and mix well. Rest for a while in the refrigerator.
2. Chop up the cabbage roughly. Squeeze out well to remove excess moisture. Chop up the green onions also.
3. Preheat an electric griddle to 390F/200C.
4. Put 1 serving (about 80g) of the batter into a small bowl with about 120 g of chopped cabbage, a little tenkasu, green onion, and red pickled ginger. It will taste better if you have more cabbage than batter.
5. Mix with a spoon to incorporate air into the batter. Do this one pancake serving at a time.
6. The key to a soft, airy fluffy okonomiyaki is to mix up the batter and vegetable while incorporating air just before cooking.
7. Pour the batter onto the electric griddle. Use the edge of the spoon to gently spread the pancake out so that it's about 2 cm thick. Cook for about 3 minutes.
8. After 3 minutes, spread 3 slices of pork on top. When the edges of the pan cake start to dry out, flip the pancake over.
9. Don't press down on the pancake after flipping. If you do so, the pancake will become flat and lose its light airiness. Only use the spatula to neaten the edges.
10. After about 4 minutes, flip the pancake over again and cook for another 3 minutes or so.
11. Put on okonomiyaki sauce, ao-nori seaweed powder, and bonito flakes, and it's done.

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