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How To Make Okonomiyaki (raw vegan) by Yoko of Shoku Iku

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Welcome to CHEFS TALK with Raw Chef Yin where I showcase chefs from all over the world.

In episode 4, I am very honoured to have Yoko of Shoku Iku to be the featured guest.

RECIPE: Raw Vegan Okonomiyaki (Japanese Savoury Pancake) by Yoko Inoue

INGREDIENTS

For Okonomiyaki
200g zucchini, grated
80g cabbage, shredded
½ cup flax meal
1/2 tbs Psyllium husk
1 tbs almond butter
1 tsp tamari
1/4- 1/2 tsp salt
15g kale chips

METHOD
Mix all the ingredients in a bowl and form 2x medium size flat patty. Place them on a teflex sheet and dehydrate at 42 Celsius for an hour before flipping them on the other sides. Make sure not to over dehydrate. They should still be moist inside but dry on the outside.

For Hemp Mayo
1 cup hemp hearts (use discount code CHEFYIN to enjoy 10% savings on hemp hearts at www.organicule.com)
1/2 cup water
1/4 cup lemon juice
1 tsp onion powder
Salt to taste
1 tsp coconut nectar

METHOD
Blend all the ingredients in a blender till smooth.

For Okonomiyaki sauce
100g tomato
1/2 cup sundried tomatoes
2 dates, pitted
1/2 cup apple cider vinegar
1/8 cup tamari
1/8 tsp black pepper
1/4 tsp Cinnamon
25g onion
1tbs oil
1/4 tsp smoked salt

METHOD
Blend till it starts to thicken and sundried tomatoes are broken down.

ASSEMBLY
Serve the pancakes with the mayonnaise and okonomiyaki sauce. Top with your preferred toppings e.g. nori, coconut bacon, sprouts etc

Remember to tag me (rawchefyin) and Shokuiku if you make this and post on social media!!! Thank you 🙂

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Shoku Iku Instagram: https://www.instagram.com/shokuiku/
Shoku Iku website: https://shokuikuaustralia.com/
Shoku Iku YouTube page: https://www.youtube.com/shokuikuaustralia
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