Cabbage okonomiyaki with tofu and nori

Ingredients

For 1 serving

• Cabbage200 g
• Rice flour30 g
• Eggs2
• Egg whites2
• Tofu80 g
• Tamari1 tablespoon
• Mayonnaise1 teaspoon
• Nori seaweed1
• Sesame seeds5 g
• Peanut oil1 teaspoon

Contains: nuts, eggs, soy, sesame, mustard

Method

1. Shred the white cabbage into very thin strips. Pat the tofu dry with kitchen paper and crumble it roughly.
2. In a bowl beat the eggs with the egg whites and half the tamari, then whisk in the rice flour until there are no lumps; add the cabbage and tofu and mix until well coated in the batter.
3. Heat the groundnut oil in a non-stick pan of about 20 cm over medium heat, pour in the mixture and press it with a spatula into a 2 cm-thick disc.
4. Cover and cook over medium-low heat for 6–7 minutes, until the bottom is golden; flip it with the help of a plate and cook another 5–6 minutes, until golden underneath too and the cabbage in the centre is tender.
5. Meanwhile toast the sesame seeds in a small dry pan for a minute, until golden, and snip the nori sheet into thin strips with scissors.
6. Slide the okonomiyaki onto a plate, brush with the remaining tamari, zig-zag the mayonnaise over it and finish with nori and sesame.