Vegan Okonomiyaki (Savory Cabbage Pancake)

Ingredients

• 1 cup All-purpose flour
• 1 cup Water
• 1/4 cup Nagaimo (Japanese yam), grated
• 4 cups Cabbage, shredded
• 1/2 cup Carrot, shredded
• 1/4 cup Green onion, chopped
• 1/4 cup Dried shiitake mushrooms, rehydrated and chopped
• 2 tablespoons Vegetable oil
• 1/2 cup Okonomiyaki Sauce (soy-free)
• 1/4 cup Vegan Mayonnaise
• 1 tablespoon Aonori (dried seaweed flakes)
• 0 tablespoon Katsuobushi (bonito flakes)
• 2 tablespoons Pickled ginger (beni shoga), chopped

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour, 1 cup of water, and 1/4 cup of nagaimo (Japanese yam), grated, until smooth.
2. 2Add the 4 cups of shredded cabbage, 1/2 cup of shredded carrot, 1/4 cup of chopped green onion, and 1/4 cup of rehydrated and chopped dried shiitake mushrooms to the batter and mix everything together thoroughly until well combined.
3. 3Heat 1 tablespoon of vegetable oil in a 12-inch non-stick skillet over medium heat, about 350°F (175°C).
4. 4Pour about 1/4 of the batter mixture onto the hot skillet, using a spoon or spatula to spread it into a round pancake shape about 6 inches in diameter.
5. 5Cook the pancake for 5-7 minutes, or until the bottom is golden brown and firm to the touch. Carefully flip the pancake over using a spatula.
6. 6Add the remaining 1 tablespoon of vegetable oil to the skillet and cook the second side of the pancake for another 5-7 minutes, or until it is also golden brown and cooked through. Repeat steps 3-6 with the remaining batter to make three more pancakes.
7. 7Transfer each cooked okonomiyaki to a plate and top generously with 1/2 cup of okonomiyaki sauce, 1/4 cup of vegan mayonnaise, 1 tablespoon of aonori (dried seaweed flakes), and 2 tablespoons of chopped pickled ginger (beni shoga).

Substitutions

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