Okonomiyaki with Tofu and Pork Belly

This tofu okonomiyaki with pork belly is another favorite in my family these days. Okonomiyaki is known as Japanese savory pancake and, per Wikipedia, the meaning of okonomiyaki is “cooked as how you like it”. So, in a way, you can add whatever ingredients into the batter and add however many toppings as you like. In a way, that explains why there are so many okonomiyaki variations throughout Japan. However, you cannot skip adding cabbage in the batter because it is an essential ingredient in okonomiyaki.

I didn’t use any salt and pepper in below tofu okonomiyaki recipe because, for me, the toppings of okonomiyaki sauce, kewpie mayonnaise, and bonito flakes have already strong enough flavor that all of them complement one another perfectly. The sauce with its savory and sweetness, the mayo with its tanginess and creamy texture, and the flakes with its saltiness. However, you are welcome to add more toppings such as green onion, aonori (dried green seaweed), pickled red ginger, and so on.  

Tip: You cannot skip the okonomiyaki sauce and kewpie mayonnaise. There is a difference in flavor and texture between regular and kewpie mayonnaise. So, for any okonomiyaki, I strongly suggest use kewpie mayonnaise.

Ingredients

• 1 pack (14 oz) soft tofu
• 2 cups (200 gr) shredded cabbage
• 8 thin slices pork belly – chopped roughly
• 2 eggs
• 3 tablespoon all-purpose flour
• 1 teaspoon baking powder
• Olive oil to cook
• Salt and pepper (optional)

Toppings

• Okonomiyaki sauce (I use Otafuku brand)
• Kewpie mayonnaise
• Katsuoboshi (dried bonito flakes)

Directions

• Clean the soft tofu and pat dry with paper towel.
• In a large mixing bowl, mashed the soft tofu using fork until it looks like some pulp.
• Add 2 eggs, all-purpose flour, baking soda and mix it well.
• Then, add shredded cabbage and pork belly slices.
• Pre-heat about 1-2 tablespoon of olive oil under medium heat.
• Spread the okonomiyaki batter on the pan and make a pancake shape.
• Cook about 5 minutes for each side. Repeat the process until the batter is all gone.
• Put each okonomiyaki on a plate. To serve, drizzle each okonomiyaki with okonomiyaki sauce, kewpie mayonnaise and sprinkle with bonito flakes.
• Enjoy while it is hot!