096A5546-min (1).jpg

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