Savory cake with onion, potato, carrot, pork, and tofu. It has a dense and heavy texture.

Calories and prices are approximate values. This time, since there’s a lot of flour, it’s enough for two pound cake molds.

Savory Cake with Onion, Potato, Carrot, Pork, and Tofu Recipe (Instructions)

(1) Dice potatoes and carrots, and chop onions roughly.

(2) Sauté the vegetables from (1) and pork (thinly sliced) in oil (10g). Sauté in the order of meat, potatoes, carrots, and onions. It’s done when the vegetables change color and soften slightly.

(3) Separate the two eggs into whites and yolks.

(4) Make meringue from the egg whites. To make the meringue firm, whisk with a hand mixer for about 1 minute, then add 10g of sugar and whisk for another minute. The meringue is now complete.

(5) Whisk together 2 egg yolks, 20g oil, 100g tofu, 100g soy milk, 5g soy sauce, 4g salt, 4g herb salt (for aroma), and a dash of black pepper. Once somewhat combined, add 200g flour and mix with a hand mixer.

(6) Then, add the meringue and mix. (This time, the dough turned out a bit stiff.)

(7) Next, add the sautéed vegetables and meat, mix with a spatula, and the dough is complete.

(8) Line the bottom of the cake molds with parchment paper to prevent sticking. Then, pour the dough into the cake molds, and sprinkle 30g of cheese (60g total) over each mold.

(9) Tap the bottom of the molds about a dozen times (to release air) and place them in the oven (preheated to 180℃). Bake for 50 minutes at 180℃.

(10) After cooling slightly, remove the pound cakes from the molds and slice them.

The finished product prevented the dough from becoming too soft by using twice as much flour as tofu. By reducing the amount of salt, the seasoning was just right. The texture was dense and heavy. Perhaps because the onions weren’t sautéed enough, there were some moist, sticky spots (around the onions?).