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Okonomiyaki is a savoury Japanese pancake, sometimes referred to as a Japanese pizza by people who understand neither pizza nor Okonomiyaki. There are many variations with which you can be served when you order Okonomiyaki, as each region of Japan has their own take on the classic snack dish. All versions are made primarily of cabbage, flour, water, eggs and yamaimo - shredded yam which serves as a combining agent in the traditional recipes. This recipe foregoes the inclusion of yamaimo as it isn't too readily available outside of Japan, and replaces eggs and the traditional toppings which use worcesterchire sauce and egg based mayonnaise.

This can be made as a snack or full meal, and is best served with okonomi sauce and japanese mayonnaise for the full flavour profile. You can vary this recipe as you please, as okonomo roughly translates to 'what you like', so the different inclusions and variations are endless!

There are a number of vegan Japanese mayonnaises on the market, and Kewpie themselves have released an egg free version of their classic mayonnaise - what better way to celebrate the reintroduction of Japanese mayonnaise into my life than a big serving of Okonomiyaki!?

Vegan Okonomiyaki

INGREDIENTS

Makes approximately 4.

  • 8 cups shredded cabbage
  • 2 cups flour
  • 1 + 1/3 cup vegetable stock
  • 3 tablespoons aquafaba (liquid drained from a can of beans - I used butterbeans)
  • 4 tablespoons flax seed meal
  • 1/2 cup fried shallots
  • 4 stalks of green onion
  • 1 grated potato

OKONOMI SAUCE

METHOD

  • Combine flax seed meal and aquafaba and set aside to thicken.
  • Finely chop green onion and cabbage, plus grate the potato.
  • In a large bowl, add green onion, fried shallots, potato and cabbage. Mix.
  • In a separate bowl, add vegetable stock, flour and prepared aquafaba/flax mix. Stir well and pour over the bowl of vegetables.
  • Using your hands, mix everything together really well - there shouldn't be too much batter covering everything. Let sit for at least 15 minutes.
  • In an oiled frying pan on low heat, place a large handful of the mixture before cooking for 4-5 minutes on each side.
  • Remove okonomiyaki from pan, before covering in okonomi sauce, pickled sushi ginger, more fried shallots, japanese mayonnaise, and sriracha mayonnaise (plain mayonnaise with a tablespoon of sriracha added). Serve hot and enjoy!

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