Vegan Okonomiyaki (Savory Pancakes)

Ingredients

• 1 cup All-purpose flour
• 1 cup Water
• 1/2 cup Grated yam
• 4 cups Shredded cabbage
• 1/2 cup Sliced scallions
• 1/2 cup Carrot (grated)
• 1 tsp Vegan dashi powder
• 2 tbsp Soy sauce
• 2 tbsp Vegetable oil
• 4 tbsp Vegan mayonnaise
• 4 tbsp Okonomiyaki sauce
• 2 tsp Aonori (dried seaweed flakes)
• 2 tbsp Benito Flakes (Vegan)

Instructions

1. 1In a large bowl, whisk together the 1 cup of all-purpose flour, 1 cup of water, 1/2 cup of grated yam, 1 tsp of vegan dashi powder, and 2 tbsp of soy sauce until the mixture is smooth and there are no lumps.
2. 2Add the 4 cups of shredded cabbage, 1/2 cup of sliced scallions, and 1/2 cup of grated carrot to the batter in the bowl. Mix everything together thoroughly until the vegetables are evenly coated with the batter.
3. 3Place a large skillet or griddle over medium heat. Add 1 tbsp of the 2 tbsp of vegetable oil to the skillet and let it heat up until it shimmers, about 1 minute. This is approximately 350°F (175°C).
4. 4Carefully pour 1/4 of the batter mixture onto the hot skillet to form one pancake. Repeat this process with the remaining batter to make a total of four pancakes, cooking them in batches if your skillet is not large enough to hold them all at once without touching.
5. 5Cook each pancake for 5 to 7 minutes on the first side, until the bottom is golden brown and firm to the touch. Carefully flip the pancakes and cook for another 5 to 7 minutes on the second side, until they are golden brown and cooked through.
6. 6Remove the cooked okonomiyaki from the skillet and place them onto serving plates. Drizzle each pancake with 1 tbsp of the 4 tbsp of vegan mayonnaise and 1 tbsp of the 4 tbsp of okonomiyaki sauce.
7. 7Sprinkle each okonomiyaki with 1/2 tsp of the 2 tsp of aonori (dried seaweed flakes) and 1/2 tbsp of the 2 tbsp of vegan bonito flakes. Serve immediately.

Substitutions

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