Tuna & Cabbage Okonomiyaki with Oat Flour

Name: How to cook Tuna & Cabbage Okonomiyaki with Oat Flour - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

marimac's Quest for Flavour

Tuna & Cabbage Okonomiyaki with Oat Flour

A healthy and fragrant twist on "Japanese Pizza"

Ingredient

Food ration :

2 servings

Cooking time :

Prep 15 min, Cook 15 min

1 cup (100 g)

Oat Flour (Recipe # 16664357)

Large Eggs

3 cups (220 g)

Coleslaw mix or Shredded Cabbage

1 can (170 g)

No salt Light Flaked Tuna in Water (Do not drain the water)

1 can

full (170 ml) Soup stock or No salt added Broth -Any kind

4 tsp (20 ml)

or 2 tsp (10 ml) ea. Vegetable oil

1-3 tsp

Less salt Mayonnaise

1-3 tsp

Okonomiyaki sauce (Recipe # 16661741)

Cooking instructions

* Step 1

Measure Coleslaw mix, wash and drain. Or shred cabbage for the same amount.

* Step 2

Beat eggs in a large mixing bowl.

* Step 3

Combine Coleslaw mix, Tuna with water and Soup stock (use the empty Tuna can to measure).

* Step 4

Add Oat flour and mix thoroughly. Let the mixture rest for 10 minutes to fully hydrate the oat flour, which makes for a better result.

* Step 5

Heat a fry pan to Med-High temperature and add Vegetable oil, then pour in 1/2 of the mixture from Step 4. Cook Okonomiyaki about 5 min or until the bottom becomes crusty.

* Step 6

Flip the Okonomiyaki and cook another 5 min or until the bottom becomes crusty. Make sure no loose oat flour remains inside.

* Step 7

Tip: If you find this hard to flip with a spatula, try this method: 1. Transfer the Okonomiyaki from a fry pan to a plate. 2. Put the fry pan over the plate. 3 Hold the plate and flip.