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Ricecooker Recipe
Tofu Okonomiyaki
Mashed tofu and cabbage cook right in the rice cooker, then flip out into a golden pancake — no flour, no flipping in a pan, just a rice cooker and a plate.
Ingredients
- 150g tofu
- 2 eggs
- 2 handfuls shredded cabbage
- A pinch of salt
- Teriyaki sauce
- Mayonnaise
- Katsuobushi (bonito flakes)
Instructions
1
Put the tofu, eggs, shredded cabbage, and salt into the rice cooker pot. Mash the tofu well with your hands and mix everything evenly.
2
Close the lid and cook on Multi-Cook mode for 20 minutes.
3
Carefully flip the rice cooker pot over onto a plate to remove the pancake.
4
Drizzle teriyaki sauce and mayonnaise on top, then garnish with a generous handful of katsuobushi to finish.
Tip. Mash the tofu well so the pancake holds together when you flip it out of the pot.
