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Fluffy Okonomiyaki Using Soy Pulp (Okara) - Recipe Video

A simple and easy to understand recipe video shows how to make Fluffy Okonomiyaki Using Soy Pulp (Okara).
How about making a different okonomiyaki using the soy pulp (okara)? It has a light and fluffy texture, the flavor of the egg accentuates the dish and is very delicious. It is hearty and filling. Please try adding your favorite ingredients. Please try it once!
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Cook time

30 minutes

Ingredients
2 servings

  • Batter
  • Soy pulp (Okara)
    200 g
  • Water
    200 ml
  • Cake flour (Pastry flour)
    80 g
  • Beaten eggs
    1
  • Noodle soup base (Mentsuyu)
    1 tbsp
  • Japanese style granulated soup stock
    1 tsp
  • Sub Ingredients
  • Japanese leek
    10 cm
  • Tempura bits
    20 g
  • Sakura shrimp
    10 g
  • Salad oil
    2 tsp
  • Toppings
  • Okonomiyaki sauce
    1 tbsp
  • Japanese Mayonnaise
    1 tbsp
  • Dried green seaweed flakes (Aonori)
    1/3 tsp
  • Bonito powder
    1/3 tsp
  • Red pickled ginger
    10 g

How to make

  1. 1. Thinly slice the Japanese leek.
  2. 2. Mix the dough ingredients in a bowl, then add Step 1, tempura bits, and sakura shrimp and mix them together.
  3. 3. Place cooking oil in the heated pan over medium heat, spread Step 2, and cook it for about 5 minutes, turning it over when it browns nicely.
  4. 4. Continue to cook over medium heat for about 5 minutes, and remove it from the heat when it is thoroughly cooked through.
  5. 5. Transfer to a plate, place the topping ingredients one by one, and it’s ready to serve.

Tips for cooking

Shiro-dashi has different thicknesses and taste depending on the type, so please refer to the details written on the package and adjust the amount to your liking.

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