Fluffy and Crispy Potato Tofu Okonomiyaki
♥ [Newlywed’s Table] A Unique Fusion Okonomiyaki with Potato and Tofu
Experience a delightful fusion of Korean-style okonomiyaki! This recipe combines the softness of tofu with the heartiness of potatoes for a texture that’s both fluffy and delightfully crispy. It’s a dish that envelops your palate with a gentle, comforting flavor, perfect for an adventurous meal.
Ingredients- 1 potato (medium-sized)
- 1/2 block of firm tofu (approx. 150g)
- 2 handfuls of shrimp (cocktail shrimp, thawed)
- 2-3 strips of bacon
- 1/2 onion (medium-sized)
- 1 egg
- Pinch of salt
- Appropriate amount of black pepper
- 1 handful of bonito flakes (katsuobushi)
- Mayonnaise, to taste
- Tonkatsu sauce, to taste
Cooking Instructions
Step 1
First, peel the potato completely.
Step 2
Slice the potato thinly. Thin slices will ensure it cooks through nicely and contributes to a tender texture within the okonomiyaki.
Step 3
Cut the bacon into bite-sized pieces (about 1cm wide). Thinly slice the onion as well.
Step 4
Drain the tofu well by pressing it with paper towels. In a bowl, mash the tofu thoroughly with a fork or spoon until it’s smooth and lump-free. Alternatively, for an even smoother texture, you can pulse it briefly in a blender for about 20 seconds.
Step 5
Add the egg to the mashed tofu. Sprinkle in a pinch of salt and pepper. Mix everything together until well combined and smooth.
Step 6
Now, add the thinly sliced potato, bacon, sliced onion, and thawed shrimp to the tofu-egg mixture. Gently fold everything together with a spatula or chopsticks until all the ingredients are evenly distributed throughout the batter.
Step 7
Heat a lightly oiled pan over medium-low heat. Ladle portions of the mixture into the pan, spreading them out into round, flat patties. Cook undisturbed until the bottom is golden brown and crispy, which should take about 5-7 minutes. Patience here is key for that satisfying crunch.
Step 8
Once the bottom is nicely browned and firm, carefully flip the okonomiyaki. Cook the other side until it’s also golden brown and cooked through. Maintaining medium-low heat ensures the inside cooks evenly without burning the outside.
Step 9
Transfer the cooked okonomiyaki to a serving plate. Generously sprinkle the bonito flakes over the hot surface; they will ‘dance’ from the heat. Finish with a drizzle of mayonnaise and tonkatsu sauce according to your preference. Your delicious Potato Tofu Okonomiyaki is ready to be enjoyed!
