<VEGAN OKONOMIYAKI PANCAKE>

OKONOMIYAKI is already very popular all over the world!! What about a vegan OKONOMIYAKI?

We usually use a store-bought OKONOMIYAKI sauce which contains animal products.

This time, I made my own Okonomiyaki sauce using 4 plant based/vegan ingredients!! It might taste a little different from the authentic OKONOMIYAKI sauce but trust me it's soooo good!

Okonomiyaki literally refers to cook whatever you want!

This means you can add multiple kind of vegetables or whatever is lying in your fridge! Clean up your fridge and enjoy the delicious vegan okonomiyaki!

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<VEGAN OKONOMIYAKI PANCAKE/ ヴィーガンお好み焼き>

＜Yield> 2 servings

<Prep time> 6 minutes

<Cook time> 10 minutes

<Ingredients>

1 piece king oyster mushroom

150g silken tofu

2 cups (150g) cabbage, chopped

130ml kombu stock (⅔ cup water + 1.5 teaspoon Kombu dashi powder / vegetable dashi powder)

120g all purpose flour

1 tablespoon potato starch

1 tablespoon vegetable oil (or any oil without a strong smell)

Okonomiyaki sauce

1 tablespoon hoisin sauce

2 teaspoons Soy sauce

1 teaspoon tomato ketchup

1 teaspoon apple juice

⅛ teaspoon mustard (optional)

Toppings

vegan mayo

aonori flake

pickled ginger

★Find Japanese ingredients here.

<Directions>

1. Crumble and whisk the tofu until it becomes smooth. Add in kombu stock ( water+ kombu stock powder), then mix it well. Add the flour and potato starch and then gently mix it again. Be careful not to over mix the batter.

2. Cut the cabbage into ½ inch dice. Slice the oyster mushroom into ¼ inch thickness.

3. Mix together the hoisin, soy sauce, tomato ketchup and apple juice. Set aside.

4. Fold in the sliced cabbage from step 2 into the batter from step 1 with a spoon to aerate the batter. Do not mix it too much.

5. Heat the oil over medium high heat in a pan. Pour the okonomiyaki batter into a round pancake shape at the center of the pan. Cook the pancake over medium heat for 4 minutes until the bottom is lightly browned.

6. Once the bottom of the pancake is cooked, place the sliced mushrooms on the top and then flip the pancake. Cover the pan and then cook for an additional 4 minutes. Do not press the pancake down with a spatula, otherwise the pancake will not be light and fluffy. Remove the lid and flip the pancake over again. Cook for an additional minute uncovered to evaporate the excess water. Remove from pan when it's finished.

7. Smother the pancake with the sauce created in step 3 and vegan mayo. Sprinkle some aonori seaweed if you want.

<Miwa’s tips> ※Watch more on YouTube!

・Adding mustard to the sauce is totally optional.

・Tofu needs to be custard type.

<Storage time>

Store in an air-tight container for 3 days in the fridge and in the freezer for 2 weeks.

<Recommended sides>

JAPANESE VEGAN DRESSING AND SALAD RECIPE

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

-(NEW) MIWA's Tableware is NOW live!

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• Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home.

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2021/01/15 MIWA