"Okonomiyaki" - Japanese Pancakes

 
Japanese Pancake .jpg
 
 
 

I really felt like I was in japan when I ate this! Who knew savory pancakes could be so yummy and full of flavor. It was amazing to see how it all came together to form a pancake because when I first put the batter on the skillet, it looked like it would just all fall apart the moment I flipped it. To my surprise, it all cooked together and flipped perfectly! This is honestly one of my favorite recipes. It makes you feel like you are experiencing a different culture in your own kitchen!

Recipe

Batter:

  • 3/4 cup gluten free flour mix
  • 1/4 cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 3/4 cup water
  • 1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water- let sit for 5 minutes)
  • 1 tbsp rice vinegar
  • 2 cups thinly sliced cabbage
  • 2 large green onions, thinly sliced
  • 1/2 cup baked tofu
  • 1-2 tbsp dark sesame oil

Siracha mayo:

  • 1/2 cup vegan mayo
  • 1 tbsp rice vinegar
  • 1 tbsp siracha

Directions

  1. Combine GF flour, chickpea flour, nutritional yeast, baking powder, sea salt, water, flax egg, rice vinegar, cabbage, green onions, and baked tofu (crumble to pieces) in a bowl.
  2. Heat a skillet with the dark sesame oil over medium heat.
  3. Poor half the batter on to the skillet and cover with a lid. Let cook for about 6 minutes and then flip and cook for another 6 minutes.
  4. Repeat with the rest of the batter.
  5. Mix all of the ingredients for the siracha mayo together and then drizzle on top! Garnish with green onions and serve with streamed broccoli and asparagus on the side.