Cabbage and Tuna Okonomiyaki

Name: Cabbage and Tuna Okonomiyaki
Total time: 30 min
Yield: 2 份量
Ingredients: 🥚 2 eggs; 🐟 1 can tuna in oil (70g); 🥬 1/4 cabbage (300g), shredded; 15g red pickled ginger; 150g all-purpose flour; 1/2 tsp Japanese dashi powder; 💧 100ml water; 2 tbsp vegetable oil; Okonomiyaki sauce, as needed; Mayonnaise, as needed; Bonito flakes, as needed; Aonori (seaweed powder), as needed

成本 $8, 保存 $5

來源: Recommended by CookPal

30 Min
2 份量
$8

Cabbage and Tuna Okonomiyaki

成本 $8, 保存 $5

來源: Recommended by CookPal

30 Min
2 份量
$8

食材

Base
- 🥚 2 eggs
- 🐟 1 can tuna in oil (70g)
- 🥬 1/4 cabbage (300g), shredded
- 15g red pickled ginger
- 150g all-purpose flour
- 1/2 tsp Japanese dashi powder
- 💧 100ml water
- 2 tbsp vegetable oil
Toppings
- Okonomiyaki sauce, as needed
- Mayonnaise, as needed
- Bonito flakes, as needed
- Aonori (seaweed powder), as needed

步驟

Shred the cabbage into thin slices.

In a bowl, mix eggs, dashi powder, and water. Gradually add flour and mix until smooth. Add tuna, cabbage, and red ginger, then mix thoroughly to form the batter.

Heat 1 tbsp vegetable oil in a frying pan over medium heat. Pour half the batter into the pan, spreading it into a round shape about 1.5cm thick. Cook until golden brown.

Flip the pancake, cover with a lid, and cook on low heat for about 5 minutes until fully cooked. Repeat for the second pancake.

Serve on a plate, drizzle with okonomiyaki sauce and mayonnaise, and sprinkle with bonito flakes and aonori.

營養成分

每份

🔥

450

卡路里

20g
蛋白質
40g
碳水化合物
20g
脂肪

💡 小提示

Use fresh cabbage for a crisp texture.Adjust the amount of toppings to suit your taste.For a vegetarian version, replace tuna with tofu or mushrooms.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。