Special Okonomiyaki with Canned Tuna and Abundant Vegetables
Special Okonomiyaki with Canned Tuna and Abundant Vegetables
For Solo Living: Easy Canned Tuna Okonomiyaki Recipe
We’ve created a simple okonomiyaki using canned goods, perfect for those living alone! It’s a hearty and satisfying meal or a special late-night snack.
Batter Ingredients- 400g Okonomiyaki flour
- 500mL Water
- 3 Eggs
Filling Ingredients- 1/4 Cabbage (thinly shredded)
- 2 Onions (thinly shredded)
- 3 cans Tuna (drained)
- 1 can Corn (drained)
- 1 can Ham (diced)
- 2 Korean chili peppers (finely chopped, optional)
- 20g Bonito flakes (for garnish)
- 10g Seaweed flakes (or Gim, for garnish)
- 10g Tempura crumbs (for garnish, optional)
- 1/4 Cabbage (thinly shredded)
- 2 Onions (thinly shredded)
- 3 cans Tuna (drained)
- 1 can Corn (drained)
- 1 can Ham (diced)
- 2 Korean chili peppers (finely chopped, optional)
- 20g Bonito flakes (for garnish)
- 10g Seaweed flakes (or Gim, for garnish)
- 10g Tempura crumbs (for garnish, optional)
Cooking Instructions
Step 1
First, in a bowl, combine 400g of okonomiyaki flour with 500mL of water and mix until smooth, ensuring there are no lumps. Crack in 3 eggs and whisk well to create a smooth batter. Thinly shred the cabbage and onions. Dice the ham into bite-sized pieces. If using Korean chili peppers, finely chop them (this is optional if you prefer less spice).
Step 2
We will divide the batter into three parts and mix each with a different type of tuna. The first is a classic ‘Mild Tuna Okonomiyaki’. To 1/3 of the prepared batter, add the diced ham, 1 can of drained tuna, and the drained canned corn. Mix well. Add the shredded onion and cabbage and gently combine. Be careful not to overmix, as this can release water from the vegetables.
Step 3
Heat a generous amount of cooking oil in a frying pan over medium heat. Enough oil to slightly cover the bottom of the okonomiyaki will ensure it cooks to a beautiful golden crisp. Pour the batter into the pan and shape it into a round form, about 1.5-2cm thick. Cook on medium heat for about 5 minutes until the bottom is golden brown. Once the edges start to cook, carefully flip the okonomiyaki using a spatula.
Step 4
Continue cooking on medium heat for another 5 minutes after flipping. You can check for doneness by inserting a chopstick; it should come out clean. Once golden brown and cooked through, transfer the okonomiyaki to a plate.
Step 5
Now, it’s time to decorate with delicious sauces! Drizzle teriyaki sauce back and forth over the okonomiyaki. Then, drizzle mayonnaise in the same pattern for an even more appetizing look. Finally, generously sprinkle bonito flakes on top, letting them dance with the heat. Finish with a sprinkle of seaweed flakes (or Gim). Adding tempura crumbs (optional) will provide a richer texture.
Step 6
The second variation is ‘Spicy Vegetable Tuna Okonomiyaki’. To another 1/3 of the batter, add the ham, 1 can of drained tuna (or vegetable tuna), corn, shredded onion, and cabbage. Mix well. Adding the chopped Korean chili peppers here will enhance the spicy flavor.
Step 7
Repeat the same cooking process as steps 2, 3, and 4: pour the batter into the pan and cook until golden brown on both sides. It’s important to cook slowly over medium heat with enough oil. Transfer the finished Vegetable Tuna Okonomiyaki to a plate.
Step 8
Finally, the third variation is ‘Spicy Chili Tuna Okonomiyaki’. To the remaining 1/3 of the batter, add the ham, 1 can of drained chili tuna, corn, shredded onion, and cabbage. Mix well. Since chili tuna is already spicy, you might not need to add extra chili peppers.
Step 9
Again, repeat the process from steps 2, 3, and 4 to cook until golden brown. This Spicy Chili Tuna Okonomiyaki is now complete, infused with the flavorful heat of the chili tuna! Enjoy these three delicious variations of okonomiyaki.
