Vegan Okonomiyaki
Okonomiyaki (お好み焼き) is a Japanese savoury pancake. Variations of this dish can be found throughout Japan, but the base is usually a wheat batter, which coats fillings like cabbage, seafood, meat, grated yam, or even noodles. We were inspired to make a vegan version which uses king trumpet mushrooms for a "meaty" texture and a kombu-infused broth for a taste of the sea.
Ingredients
- 3/4 cup water
- 0.282 oz kombu (dried kelp)
- 3 cup shredded green cabbage
- 4 stalk green onion
- 4 king trumpet mushroom
- 5.291 oz silken tofu
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 Tbsp vegetable oil
- 1/4 cup vegan okonomiyaki sauce
- 1/4 cup vegan mayonnaise
Instructions
- 1
Add the kombu and water to a saucepan. Cook, covered, at a gentle simmer for 10 minutes to make a broth. Allow the broth to cool to room temperature before removing the kombu.
- 2
Meanwhile prepare the green onions, cabbage, and mushrooms.
- 3
Grill the mushrooms until golden in a non-stick large pan over high heat. Remove them from the pan. Wipe the pan clean, it'll be used to make the pancakes.
- 4
Add the tofu to a large bowl. Mash using a fork, or optionally, blend using an immersion blender until puréed.
- 5
Then add the flour, baking powder, and cooled kombu-broth to the large bowl. Stir to combine.
- 6
Add the cabbage, green onions, and grilled mushrooms. Stir until everything is coated in batter.
- 7
Heat some oil in the large pan over medium-high heat. Add 1 cup of the cabbage mixture. Use a spatula to pat the mixture into a round shape. Cover the pan with a lid and cook until the bottom is golden, about 4 minutes.
- 8
Gently flip the okonomiyaki, cover again, and cook on the other side until golden.
- 9
Transfer to a plate, drizzle with okonomiyaki sauce, mayo, and any other desired toppings. Enjoy!
Cook it from the original
This recipe comes from pickuplimes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pickuplimes.com