Vegetarian Japanese Okonomiyaki (お好み焼き) ~ 素日式大阪燒
Don’t get scared, when you see the ingredients list below!
If you do not hold all of the ingredients below, don’t worry, you can probably still make Okonomiyaki using a variety of substitute ingredients and by skipping some.
As well, don’t worry about the accuracy measurements, the recipe is really forgiving!
Besides, remember, Okonomi stands for “what you wish”. So you are truly receptive to modifying any of the added ingredients. It’s common to add a variety of vegetables, or to substitute or supplement the shrimp with cuttlefish, octopus, squid and other seafood, of course, those are for non-vegan.
The main key about the okonomiyaki is not the vegetables, actually, is the batter, make sure you make the correct consistency and it will guide you to have a perfect okonomiyaki.
To aim of attaining the good pancake shape, make sure to fry it until crispy before you flip over and fry the other side.
Japanese Okonomiyaki (お好み焼き) ~ 素日式大阪燒
Ingredient: ( vegan friendly )
For the pancake:
- White cabbage, shredded
- Carrot, shredded
- Shiitake mushroom, shredded
For the batter :
- 80g Plain flour/ All purpose flour, sieved
- 100g Water
- 1 Egg ( for vegan, use 1 tbsp flaxmeal mix with 3 tbsp water )
- 1 tsp Brown sugar
- 3 tbsp Yam, grated (optional, mix with little bit of water to make like a paste)*
- Salt and Black pepper for seasoning
* If you can’t find the fresh yam, just skip it, or you can add one more egg; for vegan, simply add one more tablespoon flax meal with 3 tablespoon water to a greater extent that will behave well.
The other option for the Yam Starch (can use Potato Starch or any other similar substitute), add 1/4 Cup (60ml).
For the Tonkatsu Sauce/ Japanese BBQ sauce:
- 1/3 cup Tomato Ketchup
- 2 tbsp Worcester Sauce
- 1 tbsp Soy sauce
- 1 tbsp Mirin (optional)
- 2 tsp Sugar or Honey
- 1 tsp Dijon mustard (optional)
- Kewpie Mayonnaise (use the vegan mayonnaise instead)
- 2 sheets Nori, cut into small stripes
- Tonkatsu Sauce/ Japanese BBQ sauce
- For the Tonkatsu sauce: In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard. Use immediately or store in an airtight container in the refrigerator for up to a month.
- For the batter: The ratio of the batter need to be precise. Prepare a large mixing bowl, whisk together the flour, water until smooth, add eggs (flaxmeal batter if you’re vegan), whisk and follow all the shredded vegetables, but don’t over mix.
- Preheat a griddle or a flat frying pan over medium-low heat, divide the okonomiyaki batter into a few portions (the size of the portions depends on how big the size you like), add a good tablespoon of oil into the pan, add the batter mix, using a spatula flatten and form the pancake until around 1.5cm (3/4″) thick.
- After about 3 to 4 minutes, flip over the pancake and cook for 3 minutes for the other side. Flip the pancake again and cook for 3 minutes or until firm and well browned.
- Remove to the serving plate and drizzle with Kewpie mayonnaise, Tonkatsu sauce and sprinkle with nori stripes.
- Serve hot straight away.
- The Kewpie mayonnaise is a bit dissimilar from the other mayonnaise, I advocate that you have to try it! So yummy! But of course, I can’t draw any benefit from it unfortunately”! 🙂