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VEGAN OKONOMIYAKI
Equipment
- Large bowl
- Whisk
- Griddle or non-stick
pan - Spatula
Ingredients
- 2 cups shredded cabbage
- 1/2 cup all-purpose flour
- 1/2 cup water
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup chopped scallions
- 1/4 cup shredded carrots
- 1/4 cup chopped mushrooms
- 1/4 cup vegan mayonnaise
- 2 tbsp sriracha or other hot sauce
- 1 tbsp toasted sesame seeds
- Vegetable oil for cooking
Instructions
- In a large bowl,
whisk together flour, water, cornstarch, soy sauce, and sesame oil until you have a smooth batter. - Add shredded cabbage, scallions, carrots, and mushrooms to the batter and stir to combine.
- Heat a griddle or non-stick pan over medium-high heat and brush with vegetable oil.
- Pour 1/4 of the batter onto the griddle and spread it out into a circle about 1/2 inch thick.
- Cook for 5-7 minutes on each side, until the okonomiyaki is golden brown and crispy.
- Repeat with the remaining batter until all the okonomiyaki are cooked.
- In a small bowl, mix together vegan mayonnaise and sriracha to make a spicy mayo.
- Top each okonomiyaki with a dollop of spicy mayo and a sprinkle of toasted sesame seeds.
- Serve hot.
Notes
NUTRITIONAL FACTS:
Calories: 220 | Total Fat: 14g | Total Carbohydrates: 23g | Dietary Fiber: 2g | Protein: 4g
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For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
