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Okonomiyaki Bites (Egg-Free) recipe by Safe Plated

Okonomiyaki Bites (Egg-Free)

Mini savory pancakes filled with shredded cabbage, scallions, and your choice of protein (shrimp, pork, or tofu). Topped with okonomiyaki sauce, Japanese mayo (vegan), and bonito flakes (optional).

20m prep + 25m cook4 servings
Contains eggContains wheatContains soyContains shellfish
300 cal|12g protein|35g carbs|12g fat|3g fiber

Ingredients

  • 1 cup All-Purpose Flour
  • 1 teaspoon Dashi Powder (Vegetarian)
  • 3/4 cup Water
  • 2 cups Shredded Cabbage
  • 2 stalks Scallions
  • 1/2 cup Cooked Shrimp (or Pork or Tofu)
  • 2 tablespoons Vegetable Oil
  • 1/4 cup Okonomiyaki Sauce
  • 1/4 cup Vegan Mayonnaise
  • 2 tablespoons Bonito Flakes (Optional)

Instructions

  1. 1In a large bowl, whisk together the flour, dashi powder, and water until smooth.
  2. 2Add the shredded cabbage, chopped scallions, and cooked shrimp (or pork or tofu) to the batter and mix well.
  3. 3Heat the vegetable oil in a large skillet or griddle over medium heat.
  4. 4Drop spoonfuls of the batter onto the skillet to form small pancakes.
  5. 5Cook for 3-4 minutes per side, or until golden brown and cooked through.
  6. 6Transfer the okonomiyaki bites to a plate and top with okonomiyaki sauce, vegan mayonnaise, and bonito flakes (if using).

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