Tags：SummerVegatableSeafoodMeatsSoyEgg
By changing the okonomiyaki dough from wheat flour to tofu, it is rich in protein! It has a soft texture, so it can be enjoyed by growing children and elderly people who tend to lack protein. Since it does not use wheat flour, it is also recommended for those who are concerned about high blood sugar levels.
・ Pointers from Rie
- Since there is no flour in the dough, it crumbles easily, so the key is to make them small so that they are easy to flip, and to bake them without touching them until they are browned.
- By using a small amount of potato starch instead of wheat flour, you can reduce the carbohydrate content by about one-third. If you are not restricting your carbohydrate intake, we recommend eating it as a main dish with rice.
- Using dried foods such as dried shrimp, bonito flakes, and aonori green laver adds a fragrant and delicious flavor, and you can also supplement with calcium, vitamin D, magnesium, and other nutrients.
- MOA Medium Thick Sauce is made by enzymatically breaking down vegetables without heating them, giving it a rich aroma and strong umami flavor that makes it exceptionally delicious. Unlike ordinary sauces, this has a light aftertaste and enhances the flavor of your dish.
Ingredients (for 4 people)
| Firm tofu | 400g |
| Pork belly slices | 200g |
| Cabbage | 200g |
| Eggs | 3 |
| a) Potato starch Salt Dried bonito flakes |
6 tablespoons 1 teaspoon 1 pack of (3g) |
| Dried shrimp | 4 tablespoons (6g) |
| Sesame oil | 1 tablespoon |
| b) Sauce Mayonnaise |
4 tablespoons 2 tablespoons |
| c) Dried bonito flakes Green laver |
1 pack (3g) 1 tablespoon |
Nutritional value (per serving)
| Energy | 488kcal |
| Protein | 22.2g |
| Fat | 35.7g |
| Carbohydrates | 22.6g |
| Salt equivalent | 3.0g |
Cooking
- Wrap the firm tofu in kitchen paper, microwave at 600W for 2 minutes; then drain the water. Cut 1/3 of the pork into 5mm cubes. Cut the remaining part into pieces about 5cm long. Chop the cabbage into coarse pieces.
- Put the firm tofu in a bowl and mash it with a whisk, then mix thoroughly until it becomes a paste. Crack the eggs into the mixture and mix until combined with the tofu, then add (a) and mix further until evenly combined.
- Add the pork cut into 5mm cubes, dried shrimp, and cabbage to step 2 and mix.
- Heat a frying pan over medium heat and add sesame oil. Spread 3 out to a size of about 10cm, place 2 or 3 slices of pork cut into 5cm lengths on top, and bake until the dough is browned.
- Flip it over, cover it, and cook until the other side is browned and the batter is cooked through; then remove to a plate.
- Mix b) and apply it, then pour c) on top.
MOA natural foods products used
Sliced pork belly (frozen) / Momen firm tofu (simmered and squeezed) / Free-range fertilized eggs / Potato starch / Salt and Umi-ko / Dried bonito flakes / Sesame oil / Medium-thick sauce / Mayonnaise
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