Vegan Okonomiyaki with Mountain Yam
A savory Japanese pancake made vegan with grated mountain yam for binding and topped with a rich vegan okonomiyaki sauce and pickled ginger.
30m prep + 25m cook4 servings
Contains wheatContains soyDAIRY-freeNUTS-free
380 cal|8g protein|65g carbs|10g fat|7g fiber
Ingredients
- 1 cup Mountain Yam (Nagaimo)
- 1 cup All-Purpose Flour
- 3/4 cup Water
- 4 cups Shredded Cabbage
- 4 stalks Green Onions
- 1 tsp Vegan Dashi Powder
- 1 tbsp Soy Sauce
- 1/2 cup Vegan Okonomiyaki Sauce
- 2 tbsp Pickled Ginger
- 2 tbsp Vegetable Oil
- 1 tbsp Aonori (Dried Seaweed Flakes)
Instructions
- 1Grate the mountain yam into a large bowl.
- 2Add the flour, water, dashi powder, and soy sauce to the bowl and mix well.
- 3Stir in the shredded cabbage and chopped green onions.
- 4Heat the vegetable oil in a large skillet or griddle over medium heat.
- 5Pour 1/4 of the batter onto the skillet for each pancake, forming a circular shape.
- 6Cook for 4-5 minutes per side, or until golden brown and cooked through.
- 7Transfer the okonomiyaki to plates and top with vegan okonomiyaki sauce, pickled ginger, and aonori.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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