Japanese recipes Recipes

Delicious okonomiyaki with white cabbage and kale

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 egg
-1 sheet of nori (cut into small pieces)
-frying oil
– 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.

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