OKONOMIYAKI is already very popular in all over the world!! What about vegan OKONOMIYAKI?
We usually use a store bought OKONOMIYAKI sauce which contains animal resources.
This time, I made my own Okonomiyaki sauce using 4 plant based ingredients!! It might taste a little different from authentic OKONOMIYAKI sauce but trust me !! It's soooo good!
Okonomiyaki literally refers to cook whatever you want!
So, you can add multiple kind of vegetables lying in your fridge!
Clean up the fridge and enjoy the delicious vegan okonomiyaki!
<VEGAN OKONOMIYAKI PANCAKE/ ヴィーガンお好み焼き>
＜Yield> 2 servings
<Prep time> 6mins
<Cook time> 10 mins
・1 piece of king oyster mushroom
・150 g of silken tofu
・1tbsp of organic potato starch
・150g/ 2 cups worth of chopped of cabbage
・130㏄ of kombu stock / 130cc =⅔ cup of water and 1.5tsp of kombu stock powder
・120 g of all purpose flour
・vegetable oil( or any oil without strong smell is ok)
１tbsp of hoisin sauce
2 tsp of soy sauce
1 tsp of tomato ketchup
1 tsp of apple juice
⅛ tsp of mustard ( optional)
1; Crumble and whisk the tofu until it becomes smooth. Add kombu stock( water+ kombu stock powder) , then mix it well. Add flour and potato starch and gently mix it again.
( try not to over mix it)
2:Cut the cabbage into ½ inch dice. Slice oyster mushroom into ¼ inch thickness.
3; Mix １tbsp of hoisin sauce, 2 tsp of soy sauce, 1 tsp of tomato ketchup and 1 tsp of apple juice.
4:Mix 1 and 2 by using spoon to aerate the batter. Do not mix it too much.
5:Heat 1 tbsp of oil over medium high heat. Pour the okonomiyaki batter into a round pancake shape in the center of the pan. Cook the pancake over mid heat for 4 mins until the bottom is lightly browned.
6:Once the bottom of the pancake is cooked, place the slice of mushroom on the top and flip over. Put the rid on and wait for 4mins. Do not press it down with a spatula. Otherwise, the pancake will not be light and fluffy. Remove the lid and flip over again. Cook it for another 1 min to evaporate the excess water. Remove it from the pan when it's finished.
7; Smother the sauce( process3) and vegan mayo. Sprinkle some aonori seaweed if you want.
<Miwa’s tips> ※Watch more on YouTube!
・Adding mustard into the sauce is totally optional.
・Tofu needs to be custard type.
Store it in a air-tight container for 3 days in a fridge and in the freezer for 2 weeks.