Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tofu and natto chewy okonomiyaki. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Tofu and Natto Chewy Okonomiyaki is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Tofu and Natto Chewy Okonomiyaki is something that I have loved my whole life. They’re nice and they look wonderful.
Add okonomiyaki flour, tofu, and water into a bowl. Great recipe for Ultra-Healthy No-Flour Okonomiyaki. I always used firm tofu and nagaimo yam in my okonomiyaki, so I tried omitting the flour from the batter when I was on a diet. The batter is very soft, so it's a bit difficult to flip over.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook tofu and natto chewy okonomiyaki using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Tofu and Natto Chewy Okonomiyaki:
- Get 100 grams Okonomiyaki flour
- Get 50 ml Water
- Take 150 grams Silken tofu
- Take 4 leaves Spring cabbage
- Make ready 2 Chikuwa
- Make ready 1 pack Natto
- Get 1 Vegetable oil
- Make ready 1 Okonomiyaki sauce
You can crumble the pancake when you turn it over, if you prefer. Or, shape your pancakes into different shapes, or perfect circles. The okonomiyaki are also great if topped with spicy chilli oil (ra-yu). My family loves okonomiyaki and I make it at least once a week.
Instructions to make Tofu and Natto Chewy Okonomiyaki:
- Slice the spring cabbage into 1 cm. Slice chikuwa into rounds.
- Add okonomiyaki flour, tofu, and water into a bowl. Whisk well. Combine with spring cabbage and natto. Stir well with chopsticks.
- Heat vegetable oil into a frying pan over medium heat.
- Pour half the batter into the frying pan and shape into a circle. Cover the pan to steam-fry.
- 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.
- Dish it up and serve with okonomiyaki sauce.
The okonomiyaki are also great if topped with spicy chilli oil (ra-yu). My family loves okonomiyaki and I make it at least once a week. For this version, I used koya tofum which is low in carbohydrates, has a long shelf life, and is inexpensive. It has the characteristic chewy texture of koya tofu with the flavor of tofu. It differs from regular okonomiyaki, but you.
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