Tofu Okonomiyaki
Tofu Okonomiyaki
Ingredients
- 150 g tofu
- 2 eggs
- 2 handfuls shredded cabbage
- 1 pinch salt
- as needed teriyaki sauce
- as needed mayonnaise
- 1 handful katsuobushi, (bonito flakes)
Instructions
- 1
Place the 150g tofu, 2 eggs, 2 large handfuls of shredded cabbage, and a pinch of salt into the rice cooker pot.
⏱️ 3 min
- 2
Using your hands, thoroughly mash the tofu and mix all ingredients together evenly until well combined.
⏱️ 7 min
- 3
Close the lid of the rice cooker and cook using the "Multi-Cook" mode for 20 minutes.
⏱️ 20 min
- 4
Once cooked, carefully invert the rice cooker pot onto a serving plate to release the okonomiyaki pancake.
⏱️ 1 min
- 5
Generously drizzle teriyaki sauce and mayonnaise over the top of the okonomiyaki.
⏱️ 1 min - 6
Garnish with a generous handful of katsuobushi (bonito flakes) before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Okonomiyaki
- 150 g tofu
- 2 eggs
- 2 handfuls shredded cabbage
- 1 pinch salt
- as needed teriyaki sauce
- as needed mayonnaise
- 1 handful katsuobushi, (bonito flakes)
Instructions
- 1
Place the 150g tofu, 2 eggs, 2 large handfuls of shredded cabbage, and a pinch of salt into the rice cooker pot.
⏱️ 3 min - 2
Using your hands, thoroughly mash the tofu and mix all ingredients together evenly until well combined.
⏱️ 7 min - 3
Close the lid of the rice cooker and cook using the "Multi-Cook" mode for 20 minutes.
⏱️ 20 min - 4
Once cooked, carefully invert the rice cooker pot onto a serving plate to release the okonomiyaki pancake.
⏱️ 1 min - 5
Generously drizzle teriyaki sauce and mayonnaise over the top of the okonomiyaki.
⏱️ 1 min - 6
Garnish with a generous handful of katsuobushi (bonito flakes) before serving.
⏱️ 1 min