High-Protein Tofu Okonomiyaki
Joe Chu cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A Japanese-style savory pancake made with shredded cabbage, eggs, silken tofu, and chopped shrimp instead of flour. It is cooked until golden and crisp, then finished with okonomiyaki sauce, light Kewpie mayonnaise, and bonito flakes.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Eggs, soy, fish, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 180 g
- 150 g
- 15 g
- 17 g
- 6 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 620 g before cooking, which is about 620 g per serving.
Steps
Finely shred the green cabbage. Finely chop the raw shrimp into small, evenly sized pieces so it cooks through quickly.
Crack the three eggs into a mixing bowl and whisk until the yolks and whites are fully combined.
Add the shredded cabbage, mushed silken tofu, and chopped shrimp to the whisked eggs. Whisk thoroughly until the egg, shrimp, tofu, and cabbage mixture becomes well combined and slightly foamy.
Lightly coat a nonstick skillet with the spray oil. Heat the pan over medium-low heat until the oil is warm but not smoking.
Pour the mixture into the skillet. Use a spatula to spread it into one even, circular pancake, keeping it compact enough to flip without breaking.
Cook over medium-low heat until the underside begins to crisp and turns golden brown and the pancake is sufficiently set to flip, about 4–5 minutes. Adjust the heat as needed so the outside browns without burning before the shrimp and eggs cook through.
Carefully flip the pancake once. Continue cooking until the second side is golden brown and crisp and the center is fully set, about 3–5 minutes more.
Transfer the crisp pancake to a plate. Drizzle or spread the okonomiyaki sauce over the top, add the light Kewpie mayonnaise, and finish with the dried bonito flakes. Serve immediately.
Notes
The creator lists the quantities per serving and reports approximately 474 calories, 46 g protein, 17 g carbohydrates, and 23 g fat per serving. Use a nonstick pan and medium-low heat to help the large pancake set before flipping. The transcript emphasizes using light Kewpie mayonnaise in place of regular mayonnaise.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 542
- Protein
- 62 g
- Carbs
- 20 g
- Fat
- 24 g
- Fiber
- 4 g
Where the calories come from
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