20 min · 1 serving · @Joe Chu
High-Protein Shrimp and Tofu Okonomiyaki
A crispy Japanese cabbage pancake bulked up with chopped shrimp, silken tofu and eggs, topped with okonomiyaki sauce, light Kewpie mayo and bonito flakes.
Nutrition per serving
- 474 kcal
- 46 g protein
- 17 g carbs
- 23 g fat
Ingredients
- 115 g silken tofu, mashed
- 140 g raw red shrimp, finely chopped
- 140 g green cabbage, finely shredded
- 3 eggs
- 1 tbsp light Kewpie mayo
- 1 tbsp okonomiyaki sauce
- 2 tbsp dried bonito flakes
- 1 spray cooking oil
Steps
- Finely shred the cabbage and finely chop the shrimp.
- Whisk the eggs in a bowl, then add the cabbage, mashed tofu and shrimp and whisk until the mixture turns foamy.
- Pour into a pan coated with spray oil over medium-low heat and spread into a round pancake.
- Flip once the underside is golden and crisp, then cook the second side until golden.
- Slide onto a plate and top with okonomiyaki sauce, Kewpie mayo and bonito flakes.
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