Okonomiyaki

Vegan savoury Veganised

Japan

Prep: 30 minutes

Cook: 20 min

Difficulty: Intermediate

Okonomiyaki is a very traditional Japanese thick pancake consisting of wheat flour, eggs, cabbage and meat, topped with spring onion, tonkatsu sauce (dates-based barbecue sauce) and mayo.

There are many vegan versions out there, most of them suggest ingredients I couldn’t find. Mine uses rice flour and flax seeds and gives the perfect texture!

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Ingredients

Metric

U.S.

To delight 2 people

3 càs flax seeds

10 g dry shiitake mushrooms

100 g buckwheat flour

100 g rice flour

1 càc five spice

250 ml water

100 g chinese cabbage

50 g Asian spices seitan meat

1 càs tahini (sesame purée)

1 càs maple syrup

1 càs soy sauce (tamari for gluten-free)

2 càs sunflower oil

Tonkatsu sauce

2 càs spring onion

2 càs radish pickle

2 càs veganaise

Directions

Step 1

Blend the flax seeds and shiitake until you get a powder.

Step 2

Add to a bowl with buckwheat flour, rice flour and spice powder. Gradually add in the water while stirring until you get a smooth dough.

Step 3

Shred the cabbage (I’m using multi-blade scissors) and add in to the dough. Set it aside.

Step 4

In another bowl, shred the seitan meat and mix with tahini, maple syrup and soy sauce. Add the mix into the dough.

Step 5

In a 20cm pan, heat 1 tbsp oil. Add half of the dough to cover the pan (approx 1.5cm thick), reduce to medium heat, cover and cook for 5mn. Make sure it has cooked enough to not break, flip and cook the other side for another 5mn. Repeat with the second half of dough.