Okonomiyaki (Japanese Savoury Pancake) with Tofu

Okonomiyaki (Japanese Savoury Pancake) with Tofu

Adding tofu makes okonomiyaki fluffy. It's healthy, so don't worry even if you eat a lot!

Ingredients: 2 servings

Firm tofu
1 block
Cabbage (small)
4 tablespoons
Dashi stock granules
1 teaspoon
Soy sauce
1 teaspoon
Hijiki seaweed
2 tablespoon
Mayonnaise, okonomiyaki sauce, bonito flakes
to your liking
Olive oil
to taste


1. Drain tofu well. Chop cabbage finely and reconstitute dried hijiki with water.
2. Put the cabbage, egg, flour, soy sauce, and hijiki in a bow. Add the tofu, breaking it apart with your hands. Mix well.
3. Heat olive oil in a pan and pour in some of the mixture from Step 2. Cook both sides until golden brown.
4. Serve on a plate and squeeze mayonnaise and okonomiyaki sauce on top of it. Sprinkle bonito flakes on top to finish!

Story Behind this Recipe

I come from the Kansai region, so I love okonomiyaki! My Singaporean husband also loves it. It's easy to eat a lot without thinking, I added tofu and hijiki as a healthy choice. It turns very soft and delicious. We both ate too much of this!!