First off what’s an okonomiyaki? It’s a savoury pancake found across Japan. There are several styles depending on what region your in, the ones we tried in Japan were –
Hiroshima style – A thin crepe like pancake Often topped with a fried egg or bacon served on top of stirfried noodles.
Osaka style – All the ingredients are mixed together and grilled on both sides and then topped with various condiments.
Now for our style, we like the thick pancake you get with Osaka style but we also like the noodles under the pancake with Hiroshima style so we’re having the best of both. When it comes to toppings we’re obviously going vegan but we’re also keeping it simple. No fake meat or fake eggs just okonomiyaki sauce (I made my own, recipe below), mayonnaise, seaweed and spring onion. Leo also likes some pickles ginger on his.
180ml Soy Milk
2tsp cider vinegar
70g chickpea flour
1/2tsp black salt
1/2tsp barcarbonate soda
2 cups shredded white cabbage
1 cup shredded leek
salt and pepper to taste
- In a blender combine the soy milk and cider vinegar first. On top of this add in your dry ingredients. Blend until smooth and put aside.
- Get your shredded cabbage and leek ready.
- Heat a frying pan over a medium heat. Lightly spritz with oil and pour 1/3 of the batter mix into the pan. Top with the shredded veg, cover and leave to cook for 5 minutes or until the base is set.
- Now for the messy bit. Run a spatula under the pancake to make sure it’s loose, leave the spatula under the pancake and the pour the remaining batter over the exposed veg mix and then flip the pancake over.
- Cabbage and batter will go everywhere so now you want to take your spatula and push everything together into a neat round pancake.
- Once everything is neatly tucked up cover the pancake again, turn off the heat and leave for another 5 minutes.
Toppings and Additions.
150g noodles cooked and chilled
4tbsp brown sauce
1tsp soy sauce
1tsp maple syrup
I’ve kept it pretty simple here but you could add tempura crunchies, smoked tofu, vegan bacon, picked ginger, chilli… anything you want.
What’s your favourite topping?