Beef and Tofu Okonomiyaki with Sweet and Tangy Sauce
Envision a savory Japanese pancake, a canvas of shredded cabbage, all held together by a delicate batter The umami-rich combination of thinly sliced beef and crumbled tofu adds protein and depth while layers of flavor unfold with each bite The star of the show is the homemade okonomiyaki sauce, a harmonious blend of sweetness, tanginess, and savory notes, brushed generously over the pancake Crispy bonito flakes dance atop the pancake like delicate butterflies, adding a subtle smoky flavor and textural delight The okonomiyaki offers a playful fusion of textures and flavors, transporting you straight to the bustling streets of Osaka This unique dish is an exploration of Japanese comfort food with a creative twist
Ingredients
- •4 oz Beef, thinly sliced (shaved steak is ideal)
- •1/2 block (7 oz) Firm tofu, crumbled
- •1/4 head Cabbage, shredded
- •1/2 medium Yellow onion, thinly sliced
- •2 large Eggs
- •1/2 cup All-purpose flour
- •1/2 cup Dashi or water
- •1 tbsp Soy sauce
- •1 tbsp Mirin
- •1 tsp Ginger, grated
- •Vegetable oil for cooking
- •For the Sauce:
- •2 tbsp Ketchup
- •1 tbsp Worcestershire sauce
- •1 tbsp Oyster sauce
- •1 tsp Soy sauce
- •1 tsp Brown sugar
- •Optional: Bonito flakes, for garnish
- •Optional: Japanese mayonnaise, for garnish
- •Optional: Aonori (dried seaweed flakes), for garnish
Dietary Info
Instructions
- 1
Prepare the okonomiyaki sauce by whisking together ketchup, Worcestershire sauce, oyster sauce, soy sauce, and brown sugar in a small bowl Set aside
- 2
In a large bowl, combine the shredded cabbage, sliced onion, crumbled tofu, soy sauce, and grated ginger Mix well
- 3
In a separate bowl, whisk together the flour, dashi or water, and eggs until smooth Add this batter to the cabbage and tofu mixture and stir until just combined Do not overmix
- 4
Heat a large skillet or griddle over medium heat Add vegetable oil
- 5
Pour half of the batter onto the skillet, spreading it into a round pancake shape Arrange half of the thinly sliced beef on top of the pancake
- 6
Cook for about 5-7 minutes, or until the bottom is golden brown and the edges are set Carefully flip the okonomiyaki and cook for another 5-7 minutes, or until the beef is cooked through and the pancake is golden brown on the other side Repeat with the remaining batter and beef
- 7
Brush the prepared okonomiyaki sauce generously over the top of each pancake
- 8
Garnish with bonito flakes, Japanese mayonnaise, and aonori, if desired Serve immediately
Cook This with Sous
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