Greetings my friends!
This week, I will be sharing with you a Japanese influenced savoury meal – Okonomiyaki. I added matcha whey protein to increase protein profile. It is not difficult to make this delicious dish. This is almost just like making a pancake but you add chopped cabbage and carrot into the pancake batter.
The most important part of making a delicious Okonomiyaki is the topping! – tonkatsu sauce, mayonnaise, seaweed flakes and bonito flakes. Although adding the toppings to Okonomiyaki is not the most ideal healthy and clean meal, they make the Okonomiyaki taste absolutely delicious! Besides, there is no rule to say that you cannot have a cheat meal once a while. (If you are on competition preparation, then that’s a different story).
I rank the difficulty of making Matcha Protein Okonomiyaki as 3 biceps out of 5. Here are the ingredients needed and the steps in making this recipe.
1 medium-size cabbage
1 large carrot
3 whole eggs
1 pancake mix
10 serving of matcha whey protein (I used Lushprotein Matcha Whey but you can also use unflavoured protein with matcha powder)
- First, chop the cabbage and carrots into shreds.
- Separate the egg whites from the egg yolks into two different bowls.
- Mix the carrots, cabbage, matcha whey protein and pancake mix with the 3 egg yolks. Add some water if it is too thick. The mixture should be slightly smooth but also not too watery.
- Beat the egg white until peak and slowly fold into the previous mixture.
- Heat up a non-stick pan and scoop out the okonomiyaki mixture into the pan. Flip the okonomiyaki pancake and cook until slightly brown. Repeat for the rest of the okonomiyaki mixture.
- To assemble the okonomiyaki, put a layer of tonkatsu sauce, mayonnaise, bonito flakes and seaweed flakes onto the okonomiyaki pancake. (If you are not on diet, do be stingy with the sauce ;))
いただきます! Doesn’t this look absolutely appetising?
Dig in and enjoy your own matcha protein okonomiyaki! Till next time 😉