Delicious cabbage and kale okonomiyaki
I love okonomiyaki! I decided to change the traditional cabbage recipe and add some very healthy kale, which also has a cabbage flavor. I used smoked bacon and smoked tofu as additions. Of course, if someone doesn’t like bacon or is a vegetarian, they can only stay with tofu. Smoked tofu isn’t widely known in Asia (that’s what I heard from friends who know Japanese food), but it stole my heart. Two pancakes are enough for me for a proper lunch. I recommend it!
Ingredients: (7 pancakes)
-2 cups of chopped kale leaves
-3 cups of chopped white cabbage
-150 g of smoked bacon (fried)
-150 g smoked tofu
-1/2 cup of canned corn
-small onion, chopped
-1 ½ cup of water
-1 ½ cup of wheat flour
-2 tablespoons of potato starch (or corn starch)
-1 sheet of nori (cut into small pieces)
– okonomiyaki sauce (my recipe is HERE)
1. Put the chopped kale, chopped cabbage, onion, corn and nori into a large bowl.
2. Chop fried bacon and tofu. Put everything into the cabbage.
3. In a separate bowl, combine the egg, water, wheat flour, and potato flour and mix to a smooth dough. Add to vegetables.
4.Heat about 1/2 teaspoon of oil in a frying pan over low heat. Put on a portion of the dough (about ½ cup and fry for about 3-4 minutes (the edges should cut slightly), then gently turn over to the long side and fry for another 2 minutes. Serve with okonomiyaki sauce and mayonnaise.