Vegan Okonomiyaki
Equipment
- Small saucepan
- Fine mesh sieve
- Mixing bowls
- Whisk
- Chopping Board
- Knife
- Kitchen gloves
- Box grater
- Large pan
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Ingredients
Dashi:
- 5 pieces Kombu (cut down into 2-inch sizes)
- 5 pieces Dried shiitake
- 1 teaspoon Mushroom seasoning (optional, adds more flavor)
- ⅓ cup Water
Vegan Japanese Style Mayo:
- 1 cup Vegan mayo
- 2 tablespoons Mirin
- 3 tablespoons Agave
- ¾ teaspoon Indian black salt (Kala namak, see notes)
- 2 teaspoons Mustard
Okonomiyaki sauce:
- 1 ½ tablespoons Agave
- 2 tablespoons Vegan oyster sauce
- 4 tablespoons Ketchup
- 3 ½ tablespoons Vegan worcestershire sauce
Main Ingredients:
- 2 cups (190g) Cabbage (thinly cut and cut into ½ inch pieces)
- 1 cup (75g) Fresh shiitake mushrooms (thinly sliced)
- 2 Stalks of green onions (more for topping, thinly sliced)
- ½ cup (64g) All purpose flour
- ¼ teaspoon Salt
- ¼ teaspoon Sugar
- ¼ teaspoon Baking powder
- 2 inches (80g) Japanese mountain yam (Nagaimo/yamaimo, see notes)
- ½ cup Tempura scraps (Tenkasu/agedama, optional, see notes)
- 2 tablespoons Pickled red ginger (Beni shōga, optional)
- 3 pieces Vegan bacon (optional, see notes)
- Oil (for frying)
- Furikake (Seaweed seasoning)
Instructions
Dashi and sauces (These can be made a day ahead):
- Dashi: Heat water along with kombu, dried shiitake, and mushroom seasoning in a small saucepan. Bring it to a boil, then turn the heat off, and allow the kombu and dried shiitake to steep for 10 minutes. Drain the dashi into the bowl and discard the rest, set aside.
- In a small bowl, combine all the ingredients for the Vegan Japanese-style mayonnaise. In another bowl, combine all the ingredients for the okonomiyaki sauce. Set these aside until ready to use.
Okonomiyaki:
- Prep the cabbage, shiitake mushrooms, and green onions. Defrost your vegan bacon, and cut them in half. Set aside.
- In a bowl, mix together the dry ingredients, flour, salt, sugar, and baking powder.
- While wearing kitchen gloves, peel and grate 2 inches of the mountain yam over the same bowl with the dry ingredients. Measure out ¼ cup of dashi and add it to the bowl, mix the ingredients together with a whisk until fully combined.
- Next, add in the cabbage, shiitake mushrooms, green onions, tempura scraps, and pickled red ginger and mix it all together.
- Heat a little bit of oil in a large pan over medium heat. When the oil is ready, add half of the batter to the pan. Spread it out to about 6 inches in diameter and ½-3/4 inch thickness, and form into a circle. Add 3 pieces of vegan bacon to the top, and pressing it down slightly to stick. Cook the bottom until nicely browned, about 5 minutes. Flip over and cook for another 5 minutes. Remove from the pan, and onto a plate. Continue cooking the second batch of batter.
- Spread the okonomiyaki sauce over the top of the pancake, then drizzle some vegan Japanese-style mayonnaise, and top it off with some furikake and green onions. Cut into quarters and serve.
Notes
- Kombu comes in various sizes, so just break it into smaller pieces.
- I like adding the mushroom seasoning because it adds so much more flavor and it enhances the flavors of the dashi. If you cannot find it, you can skip this ingredient.
- I highly suggest making my Japanese-style mayo, it will be a little bit looser than normal, but it tastes the closest to Japanese mayonnaise. If you really don’t want to make it, you can use American mayo, but keep in mind that the flavors are completely different.
- Indian black salt or Kala Namak, is a salt that is sulphurous, pungent-smell. It makes certain vegan dishes taste like eggs, which is perfect for this mayo. Do not skip.
- Japanese mountain yam is a very stick yam, especially when cut or peeled. When grated, it creates this extremely bubbly sticky texture, that kind of resembles egg whites. This is what is used to bind these ingredients together in this recipe. So extra careful when grating, please use kitchen gloves! You can find these in most Asian grocery stores.
- You can find premade tempura scraps in your local Asian supermarket, be sure to check the ingredients as some will contain eggs. It adds texture, flavor, and fluffiness to the okonomiyaki.
- I like adding vegan bacon to this because I wanted to recreate the traditional style where they added pork slices. It adds a great smokey flavor to the dish.
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