Mini Vegan Okonomiyaki
Okonomiyaki is a delicious Japanese savory cabbage pancake. This vegan version uses no egg or meat and can be made without nagaimo.
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Servings: 4 mini
Ingredients
- 4 oz firm tofu drained
- 125 grams cabbage chopped
- 1 tsp ginger thinly sliced (omit if using beni shoga)
- ¼ tsp salt
Nagaimo Version
- 125 grams nagaimo peeled and grated
- 4 tbsp flour (chickpea, almond, rice, or all purpose wheat if not gluten-free)
Potato Starch Version
- 3 tbsp potato starch
- 2 tbsp water
Optional Add-ins
- ⅛ tsp baking powder
- 1 tbsp beni shoga (red pickled ginger) use instead of regular ginger
- 1 green onion chopped
- 1 dried shiitake mushroom rehydrated and sliced
- 1 tbsp tenkasu (tempura scraps)
- ¼ tsp
kombu dashi powder*
Toppings
vegan mayonnaise okonomiyaki sauce* or Japanese Chuno Sauce* or make the sauce belowaonori*
Sauce
- 4 tsp
coconut aminos* - 1 tsp tomato paste
- 2 tsp red wine vinegar
Instructions
- Place tofu in a mixing bowl and crumble into small pieces with your hands or a fork. Add nagaimo or water (depending on which version you are making), mix, then add cabbage and ginger. Mix in any other add-ins you want.
- Sprinkle in salt, baking powder, and flour/potato starch. Mix until well combined and everything is coated in batter.
- Heat some oil in a pan over medium low heat, just enough to lightly coat the pan. Scoop some of the batter into the pan and tightly pack it into a circle. The batter will be loose at first, so pack it tightly and it will stick together once cooked. Make small pancakes for easier flipping.
- Cook until browned on bottom and the edges start to dry, about 5 minutes (adjust heat if necessary). Then carefully flip the pancake over and cook another 5 minutes. Transfer to a plate and repeat until you use up the batter (you can cook multiple at once if you have a large pan).
- Mix together the sauce ingredients (if making your own) and brush each okonomiyaki with sauce. Drizzle with mayonnaise and sprinkle aonori on top to serve.