Okonomiyaki

Okonomiyaki is a beloved and savory Japanese pancake known for its versatility and delectable combination of wheat flour and various fillings. The name itself, “okonomiyaki,” reflects the essence of this dish, as it means “what you like” or “whatever you prefer” (“okonomi”) and “cooked” (“yaki”). This vegan okonomiyaki recipe presents a simplified take on this classic Japanese cuisine, featuring delightful mini cabbage pancakes with a touch of sweetness. Thinly shredded cabbage is the key to achieving the best results, ensuring that the pancakes hold together well while maintaining a light and delicate texture. This vegetable-packed okonomiyaki, enriched with carrots, scallions, and pak choi, offers a nutritious and low-calorie lunch option that’s both satisfying and delicious.

Cooking Time: 30 minutes

Serving Size: 2

INGREDIENTS:

• 120 grams shredded green cabbage
• 1 small carrot, grated
• 2 spring onions, thinly sliced
• ½ teaspoon pureed ginger
• Black pepper (to taste)
• 4 tablespoons plain flour
• 4 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon oil (for frying)

To Serve:

• Chopped spring onions
• Sesame seeds
• Sriracha
• Vegan mayonnaise or salad cream

INSTRUCTIONS:

1. Begin by preparing the pancake mixture. In a mixing bowl, combine the plain flour, water, pureed ginger, soy sauce, and black pepper. Mix until you have a smooth pancake batter.
2. Add the shredded green cabbage, grated carrot, and thinly sliced spring onions to the batter. Stir well to evenly coat the vegetables with the batter.
3. Heat a non-stick frying pan over medium-high heat. Add a small amount of oil and swirl it around to coat the pan evenly.
4. Pour a portion of the vegetable and batter mixture into the pan, shaping it into a round pancake. Press down gently to flatten it.
5. Cook the pancake for several minutes on each side until it becomes golden brown and crispy.
6. Repeat the process to create four mini cabbage pancakes in total, using the remaining batter.
7. Once the pancakes are cooked, serve them hot with your choice of toppings. Traditional toppings include chopped spring onions, sesame seeds, sriracha for a spicy kick, and vegan mayonnaise or salad cream for added creaminess.
8. Enjoy your homemade vegan okonomiyaki as a delightful and nutritious lunch option.

TIPS FOR PREPARING VEGAN OKONOMIYAKI:

Let’s explore some essential tips to ensure your mini cabbage pancakes turn out perfectly:

• Thinly Shred Cabbage: To achieve the ideal texture, shred the green cabbage as thinly as possible. This will help the pancakes hold together and maintain a subtle consistency.
• Add Your Favorite Fillings: Okonomiyaki is highly customizable. Feel free to experiment with your favorite fillings, such as mushrooms, corn, or even vegan cheese, to create your unique flavor combinations.
• Use a Non-Stick Pan: A non-stick pan is essential for preventing the pancakes from sticking and facilitating easy flipping.

Vegan okonomiyaki offers a delightful twist on traditional Japanese cuisine, featuring mini cabbage pancakes bursting with flavor and wholesome ingredients. With its customizable fillings and delectable toppings, this dish allows you to explore various flavor combinations and create a satisfying and guilt-free meal. Whether enjoyed as a quick lunch or a flavorful snack, these vegan mini cabbage pancakes are sure to become a favorite in your repertoire of plant-based recipes.