Okonomiyaki Recipe Blog

Lots of searches coming in for “vegan okonomiyaki” lately, and my gluten-free okonomiyaki recipe is getting the attention.  That’s Hiroshima style, though, and most people probably want to do Kansai / Osaka-style.

Here’s a straightforward Kansai-style Okonomi-yaki recipe that is totally vegan and much more simple to follow.

Ingredients

makes 4 large pancakes

• 2 vegetable boullion cubes dissolved in 2 cups hot water
• 1 cup sweet potato flour
• 1/4 cup tapioca flour
• 1 cup flour (whole wheat and buckwheat work well)

Fillings:

• 2 c shredded cabbage or kale
• 1/2 c grated carrots
• 1 c parboiled chopped broccoli
• 4 Tbs beni shouga or finely grated fresh ginger
• any other nice veggie you have on hand
• sea salt and pepper to taste

Put dry ingredients into a large bowl and stir together.

Gradually add in the veggie boullion, stirring.  Stop adding liquid when the batter appears pancake-like (thick, not too runny but still pourable).

Stir in all the fillings you would like.

Heat up a non-stick griddle or frying pan over medium high heat with a little sesame or peanut oil.  (Any oil you like really, but those two are tastiest.)

When the edges look a bit brown, carefully flip the okonomiyaki over. Press down firmly, and lower the heat to about medium. Cook for at least 10 minutes, pressing down occasionally, until it’s thoroughly cooked through.

No problem!  Tapioca flour is the real magic goo here.  Sweet potato flour makes for a smooth and chewy texture that becomes a mesh between the tapioca and the regular flour.

Need help finding tapioca and sweet potato flour?  Amazon has good deals on vegan ingredients for okonomiyaki.

We do love our traditional okonimiyaki toppings — mayo and sauce and bonito, oh my! — but we also don’t mind keeping our girlish figures. 

Omega-3 oils are hard to come by in the modern diet, so sometimes you have to go the extra mile to fit them in — even when all you want to do is eat Okonomi-yaki!

Here’s an egg-free (vegan) flax seed-based mayonnaise rich in omega-3s that’s easily made in your blender.

Flax Seed Mayonnaise

• 1/4 cup ground flax seeds (about 1/3 cup whole)
• 1/4 cup warm water
• 2.5 Tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp powdered mustard
• 1/4 cup avocado oil (or olive or walnut or what-have-you)

Blend ground flax seeds with water in a blender or food processor until thick. Add vinegar, mustard and salt, and blend.  With blender or food processor running, drizzle the oil in slowly to form an emulsion. Allow to cool before serving.

 

Coming soon: Actually Healthy Okonomiyaki?  Whole-Grain Okonomiyaki?  Is It Possible?

Stay tuned!!