This Man's Cook Tofu Tuna Pancake

• pan-frying tofu 1 block (300g)
• tuna can 1 can (200g)
• green chili pepper 1 piece
• red chili pepper 2 pieces
• perilla leaf 10 leaves
• white part of scallion 1 stalk (thumb-sized)
• egg 2 pieces
• egg yolk 1 piece
• mirin 3 tablespoons
• panko flour 3 tablespoons
• red pepper powder 0.5 teaspoon
• seasoning salt 1 teaspoon
• vegetable oil generously

Recipe 🍳

Cooking tips 💡

• If you don’t properly remove moisture from the tofu and tuna, the pancakes will easily crumble during frying—squeeze them as hard as possible.
• Perilla leaves are crucial for eliminating the fishy taste of tuna—do not skip them and always chop them finely.
• If the batter becomes too runny to shape, add a little more panko flour to adjust the consistency.
• Cook the pancakes slowly over low heat from start to finish to ensure they’re fully cooked inside without burning the outside.