Okonomiyaki is a type of savory Japanese pancake. Literally translated, it means "as you like it," and "grill," meaning that it's very customizable. Traditionally, it is made with eggs and shredded cabbage, but this plant-based version swaps the eggs for nagaimo, a type of Japanese root vegetable that, when grated, can act as a binder.
Okonomiyaki: Savory Japanese Pancakes [Vegan]
For the Batter:
- 1/2 cup all-purpose flour
- 1/2 cup grated nagaimo (Japanese mountain potato) (optional)
- 1/3 cup Shiitake broth or water
- 1 teaspoon mirin (optional)
- A dash of shoyu
- 1/8 head of cabbage, finely shredded (2 cups)
- 2 scallions, finely chopped
- Safflower oil, for pan-frying
For the Sauce:
- 3 tablespoons shoyu
- 1 tablespoon brown rice syrup
- 1 tablespoon sake or water
For the Topping:
- Vegan mayonnaise (optional)
- Place all the batter ingredients through shoyu in a mixing bowl. Mix gently until the texture becomes smooth. Put in refrigerator for 30 minutes.
- While the batter is cooling, heat sauce ingredients briefly in a small pan and set aside.
- Remove batter from refrigerator. Add cabbage and scallions to batter and mix harmoniously.
- Heat oil in a cast-iron skillet over medium heat, and spoon
- batter into round shapes on the skillet (about 1/2 cup for each pancake).
- Pan-fry both sides until golden brown.
- Brush the sauce on top of the pancake and top with vegan mayonnaise.
From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).