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Ingredientes
- 1/2 lb Tofu, lightly pressed
- 3 ounce Sliced ham
- 1 ounce Cabbage (about 1/4 C., shredded)
- 1 x Egg
- 1/2 c. Lowfat milk
- 1 tsp Instant soup granules (1 cube)
- 3 Tbsp. Mayonnaise
- 1 c. Flour, sifted
- 3 Tbsp. Vegetable oil
- 2 Tbsp. Chopped parsley Salt and pepper
Direcciones
- 1. Puree tofu In a blender.
- 2. Cut sliced ham into 1/2-inch squares. Shred cabbage finely.
- 3. Thoroughly mix together the egg, lowfat milk, mayonnaise, soup granules, and tofu.
- 4. Stir in the ham, cabbage, and flour. Season with salt and pepper. Heat a small frying pan. (A 7-inch (18 cm) pan is about the right size.) Coat with 1/2 Tbsp. of the oil. Pour in half of the pancake batter, and spread it proportionately over the pan. Cook over low heat. When the top begins to look slightly dry, sprinkle with half the parsley; then turn the pancake over and cook the other side. Repeat this procedure for the second pancake. You can also make both pancakes at one time on a griddle. Add in extra flour, if necessary, so which the batter doesn't run too much.
- 5. Cut the pancakes into wedges and serve warm. A sauce made of equal parts of ketchup and Worcestershire sauce goes well with these pancakes.
- OKONOMIYAKI - The Japanese name for this pancake, Okonomlyaki, means "a dish made as you like it." Feel free to substitute other ingredients for the ham and cabbage; this dish gives you a thrifty and delicious way to use leftovers. Junko Lampert, The Tofu Cookbook: Recipes for Traditional and Modern Cooking. Originally published 1983 by Shufunotomo Co. US edition
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 2 servings | |
| Calories 753 | |
| Calories from Fat 416 | 55% |
| Total Fat 46.99g | 59% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.53g | |
| Cholesterol 126mg | 42% |
| Sodium 826mg | 34% |
| Potassium 555mg | 16% |
| Total Carbs 55.46g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.44g | 4% |
| Protein 26.76g | 43% |
