Tofu and Natto Chewy Okonomiyaki

Tofu and Natto Chewy Okonomiyaki

A transformation of regular ingredients from the fridge! The combination of tofu, natto, and chikuwa become umami-rich. A satisfying okonomiyaki that's really chewy!

Ingredients: 2 servings

Okonomiyaki flour
100 g
50 ml
Silken tofu
150 g
Spring cabbage
3-4 leaves
1 pack
Vegetable oil
as needed
Okonomiyaki sauce
to taste


1. Slice the spring cabbage into 1 cm. Slice chikuwa into rounds.
2. Add okonomiyaki flour, tofu, and water into a bowl. Whisk well. Combine with spring cabbage and natto. Stir well with chopsticks.
3. Heat vegetable oil into a frying pan over medium heat.
4. Pour half the batter into the frying pan and shape into a circle. Cover the pan to steam-fry.
5. When the bottom is browned, flip over. Cover the pan again and continue to steam-fry. Make sure it's cooked thoroughly. Cook the other half as well.
6. Dish it up and serve with okonomiyaki sauce.

Story Behind this Recipe

This is my "Okonomiyaki with a Twist" recipe that uses only a single frying pan to make the most of regular ingredients. Let the okonomiyaki flour do its job for a fluffy and umami-rich batter! It's even egg-free - the batter is so chewy thanks to tofu, and it feels really different from regular okonomiyaki. What an inspiring dish!