Easiest Way to Prepare Delicious Low-carb Okonomiyaki-Style Koya Tofu

Low-carb Okonomiyaki-Style Koya Tofu. Great recipe for Low-carb Okonomiyaki-Style Koya Tofu. 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.

Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu! I wanted to have ingredients with a bread-like texture in my gratin. I decided on low-carb koya dofu after experimenting. You can cook Low-carb Okonomiyaki-Style Koya Tofu using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Low-carb Okonomiyaki-Style Koya Tofu

1. You need 3 large of - about 50 grams Koya dofu.
2. You need 1 bag of - 150 grams Bean sprouts (see Step 1).
3. Prepare 100 grams of Pork (see Step 1).
4. You need 2 of about 100 grams ☆Egg (medium).
5. Prepare 1 of packet - 3 grams ☆Bonito flakes.
6. You need 3 grams of ☆Small shrimp.
7. It's 1 pinch of or so ☆Salt.

I added garlic powder to disguise the flavour of the koya dofu. After the koya dofu absorbs the egg mixtu. I saw this method for making sandwich 'bread' in a Japanese low-carb cookbook for diabetics. It's basically to use deep fried kouya or koya tofu (dofu), or freeze dried tofu, as the 'bread'.

Low-carb Okonomiyaki-Style Koya Tofu step by step

1. I used these additions to the batter this time: thinly sliced pork, and black bran bean sprouts (0 g sugar per 100 g). Cut the pork up into easy to eat pieces..
2. Soak the koya dofu in plenty of water for 10 to 15 mnutes. Squeeze out each piece until it weighs around 40 to 45 g (so no more moisture comes out when you squeeze them)..
3. Rip up the koya dofu, and put in a food processor with the ☆ ingredients. Process until smooth and you don't see any chunks of koya tofu left. Transfer the batter to a bowl..
4. Put the bean sprouts in the food processor and chop them up by pulsing the machine twice. If you over-chop, they'll make the batter too watery..
5. Put the pork from Step 1 and the bean sprouts from Step 4 into the bowl with the battter, and fold them in with a spatula. The batter will look very crumbly at this stage, unlike regular okonomiyaki batter..
6. Heat up a frying pan and spread some oil in it if needed. Ladle 1/4 each of the batter into the pan twice (2 pancakes). Form each pancake into neat circles with a spatula, cover with a lid and steam-fry..
7. Cook the pancakes over medium heat for 5 minutes until well browned, and then turn them over. Cook them on the other side over low-medium heat for about 4 minutes with the lid on. Cook the remaining batter in the same way..
8. The pancakes will be moist. Serve with okonomiyaki sauce, mayonnaise and aonori powder. They are also delicious topped with cheese and steam-fried until the cheese has melted..
9. I tried replacing half the bean sprouts with rather thickly shredded salad greens. The crispy texture was great..

I've tried this out a couple of times, modifying the original recipe - I shallow fry it rather than deep frying it for example, and use regular vegetable. Koya Tofu is a preserved food made by freezing, aging and drying tofu made from soybeans. Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu! It took a long time to figure out how to make low carb okonomiyaki. Like most snacks in Asia, flour is the thing that holds the pancake together and makes the pancake crispy.