Okonomiyaki is Japanese savory pancake.
Perfect vegan recipe idea for those who are on dairy/gluten/egg free diet 🙂
Of course very filling idea for those who are on diet!!!
Difficulty: Very Easy
Number of servings: 1
100g (3.5oz.) Japanese Yamato yam
1/2 tsp. Kombu Dashi powder *other soup stock powder is OK
125g (4.4oz.) shredded cabbage
15g (0.5oz.) chopped green onions
1 tbsp. Beni Shoga (red pickled ginger)
* Okonomiyaki sauce
* egg free mayonnaise
* Aonori (green laver)
Okonomiyaki Sauce from scratch (about 2 servings):
2 tbsp. Vegan Worcestershire sauce (or Tonkatsu sauce) + 2 tbsp. ketchup + 1 tsp. sugar (or agave syrup)
1. Grate Yamato yam in a bowl and mix Kombu Dashi powder.
2. Add shredded cabbage, chopped green onions, and Beni Shoga, then mix well until cabbage gets wilted.
3. Heat cooking oil in a frying pan. Spread the batter in a circular shape, cover, and cook on low for about 5 minutes. Then flip it over, cover, and cook the other side for 5 minutes until golden brown.
4. Serve on a plate, and sprinkle with toppings.
You can also use Nagaimo (Chinese yam) or regular potato. However, they may be bit soggy that you may want to add 1 or 2 tbsp. of gluten free flour.
Other Okonomiyaki Ideas:
Microwave Okonomiyaki レンジでお好み焼き
Hashimaki (Okonomiyaki on Chopsticks) はしまき
Easy Gluten Free Okonomiyaki 簡単！お好み焼き風
Okonomiyaki Toast お好み焼きトースト
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