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VEGAN OKONOMIYAKI
Cuisine
Japanese
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Servings
4
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