Protein-Enhanced Okonomiyaki

Name: Protein-Enhanced Okonomiyaki
Yield: 648 g
Ingredients: Black Pepper Chicken Breast 200 g; High-Calcium Cheese 18 g; Fried Tofu 150 g; Sliced Green Onion 30 g; Stir-Fried King Oyster Mushroom 40 반찬그릇; Onion 40 g; Raw Cabbage 140 serving; Oligosaccharide Syrup 10 g; Soy Sauce 10 serving; Tomato Ketchup 10 g

Difficulty NORMAL 568 kcal

#protein recipe #okonomiyaki #chicken breast dish #low-carb high-protein #diet meal #Japanese cuisine #fitness meal #oatmeal #low-sodium recipe

Protein-Enhanced Okonomiyaki finished dish

Ingredients

Main ingredients

Black Pepper Chicken Breast 200 g
High-Calcium Cheese 18 g
Fried Tofu 150 g
Sliced Green Onion 30 g
Stir-Fried King Oyster Mushroom 1 반찬그릇
Onion 40 g
Raw Cabbage 2 serving

Seasonings/Sauce

Oligosaccharide Syrup 10 g
Soy Sauce 10 serving
Tomato Ketchup 10 g

Nutrition summary

Carbohydrates 37.73 g 26%

Protein 64.78 g 44%

Fat 19.89 g 30%

Serving size 648g

Cooking steps

1

Finely chop chicken breast and cabbage.
2

In a bowl, mix eggs, oatmeal, the chopped ingredients, and salt.
3

Spread the batter thinly on a preheated pan and fry.
4

When one side is cooked over medium-low heat, flip and cook the other side.
5

Top the finished okonomiyaki with low-sodium sauce, mayonnaise, and bonito flakes.

Protein-Enhanced Okonomiyaki

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