Vegan Okonomiyaki

Try this easy and healthy Japanese savory pancake! This pancake loaded with cabbage, carrot, scallions and a very special root vegetable!

Recipe:
Prep time: 10 minutes
Cook time: 10 minutes
(Make Recipe: 4 pancakes)
200g cabbage, chopped
3 cm nagaimo/mountain yam
1 small carrot, shredded
handful chopped scallions
2 tbsp red pickled ginger
125g flour
Salt for seasoning

Okonomiyaki sauce:
2 tsp ketchup
1 tsp soy sauce
1/2 tbsp vegetarian oyster sauce
1/2 tsp sugar
Toppings:
Aonori (roasted seaweed powder/flakes)
Vegan mayo
Red ginger pickled

Method:
Peel and grate 3 cm of nagaimo, set aside.
In a big bowl mix together, chopped cabbage, shredded carrot, chopped scallions and flour.
Add in the grated nagaimo, red ginger pickled and salt.
Mix till well combine and set aside.
Heat 1 tbsp oil over medium heat, add 1 scoop of the batter.
Spread the batter evenly(2 cm thick) cover and cook for 4 minutes.
Flip to the other side and cook another 4 minutes or until brown.
Top with mayo and okonomiyaki.
Sprinkle with roasted seaweed powder and red ginger pickled and enjoy.

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