Okonomiyaki (Japanese Savory Pancake)
Ingredients
Okonomiyaki
- 2 Tablespoons ground flax seeds
- 6 Tablespoons warm water
- 1 Tablespoon safflower oil + 2-3 Tablespoons
- 1 cup chopped mushrooms
- 1 cup chopped tempeh bacon
- 2 garlic cloves, minced
- 1 cup unbleached flour
- 2 Tablespoons potato starch
- ½ teaspoon salt
- 1 cup water
- 3 cups shredded cabbage
- 1 cup chopped green onions + ¼ cup for garnish
- ½ cup panko breadcrumbs
Okonomiyaki Sauce
- ½ cup vegan mayonnaise
- 1 Tablespoon soy sauce
- 1 Tablespoon maple syrup
- 1 teaspoon toasted sesame oil
Garnish
- Sesame seeds & Furikake, to garnish
Instructions
- Whisk together ground flax seeds with warm water. Set aside.
- Heat 1 Tablespoon of oil in a skillet over medium heat. Add mushrooms and tempeh bacon. Saute for a few minutes or until mushrooms soften. Add in garlic and sauté for 2-3 minutes or until garlic is fragrant. Set aside.
- In a large bowl, mix together flour, potato starch, and salt. Make a well in the middle of mixture and pour in water and flax seed mixture. Stir to combine.
- Add cabbage, green onions and breadcrumbs to flour mixture. Stir to combine. Mixture should be wet and thick
- Heat 2 Tablespoons oil in a large skillet over medium heat. Pour about half of the flour mixture in skillet. You will need to spread out mixture with a spatula until it’s about 1” thick. Top mixture with sautéed vegetables, pressing them into batter. Turn heat up to medium-high.
- Allow the batter to cook for 6-8 minutes or until crispy and brown. Check frequently as it’s very easy to burn.
- Flip batter over carefully and repeat on the other side. Add more oil if needed. Remove from skillet and repeat with remaining batter.
- As the okonomiyaki cooks, prepare the Okonomiyaki Sauce: Whisk together all ingredients until creamy and smooth. Set aside.
- Once both sides are golden brown, remove from skillet onto serving plate.
- Drizzle okonomiyaki with sauce. Top with ¼ cup green onions and a sprinkle of sesame seeds and furikake. Itadakimase (Let’s eat!)