Okonomiyaki
- Simple
- 0:20 m
- 19 ingredients
In Japanese, the word ‘okonomi’ translates to ‘how you like’. So after a few attempts, we’ve whipped up a completely vegan take on Okonomyaki - just how we like it. A simple base of cabbage, rice flour and kimchi forms the perfect canvas for this savoury fritter. We’ve snuck in plant-based cheddar for added gooeyness - but that’s up to you. Full of flavour and ready in a flash - check out the recipe below.
Serves: 2
Ingredients
For the Okonomiyaki
- 120g plain flour
- 60g flour - rice
- 1 tsp baking powder
- ½ tsp salt
- 220ml water
- 200g large savoy cabbage
- 150g kimchi
- 2 tbsp - kimchi juice
- 2 spring onions
- 75g plant-based cheese
- 2 tbsp vegetable oil
Okonomiyaki sauce
- 4 tbsp ketchup
- 2 tbsp plant-based Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
Toppings
- plant-based mayonnaise
- 1 tbsp sesame seeds
- 2 spring onions
- 1 red chilli
- pickled ginger - optional
- nori sheet - optional
Before you start
Large nonstick frying pan
Step 1
Prep the veg
- Trim and finely shred the cabbage
- Finely slice the spring onions
- Grate the cheese
- Finely slice the chilli for topping
Ingredients
- 200g large savoy cabbage
- 2 spring onions
- 75g plant-based cheese
- 1 red chilli
Step 2
Make the batter
- Place the plain flour, rice flour, baking powder and salt in a large bowl
- Pour in the water mixing to combine
- Add the cabbage, spring onion, cheese and kimchi with juice into the bowl
- Mix everything together to coat
Ingredients
- 120g plain flour
- 60g flour - rice
- 1 tsp baking powder
- ½ tsp salt
- 220ml water
- 150g kimchi
- 2 tbsp - kimchi juice
Step 3
Make the sauce
- Place the ketchup, worcestershire sauce, soy sauce and brown sugar in a small bowl and mix to combine
Ingredients
- 4 tbsp ketchup
- 2 tbsp plant-based Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
Step 4
Cook the pancake
- Heat a frying pan over a medium-high heat with half the oil
- Add half the batter, pressing down to flatten
- Cook for a few minutes until golden brown and crispy, then flip over and cook the other side
- Transfer to a plate then repeat with the remaining oil and batter
- You should have two large pancakes
Ingredients
- 2 tbsp vegetable oil
Step 5
Assemble and serve
- Spread the sauce over the pancakes, squeeze over the mayo and sprinkle with sesame seeds
- Garnish with the spring onion, red chilli and your choice of toppings
Ingredients
- plant-based mayonnaise
- 1 tbsp sesame seeds
- 2 spring onions
- pickled ginger - optional
- nori sheet - optional