Okonomiyaki (say that ten times fast) is a Japanese savory pancake that can be made with just about any kind of toppings and your favorite sauces. This is a great dish to make with any leftover veggies you might have in your fridge. To replace the veggies in this recipe with your own leftovers, use about four cups.
- 3 cups (about ½ head) napa cabbage, shredded
- 2 carrots (about ¾ cup), shredded
- ½ red pepper (about 1/2 cup), diced
- 2 scallions, sliced
- 1 inch ginger, minced
- 2 tsp rice vinegar
- 1 Tbsp soy sauce
- ¼ tsp salt
- 1 Tbsp nutritional yeast (optional)
- 1 sheet nori sheet, crumbled
- ¾-1 cup gluten-free all-purpose flour
- 2/3 cup water
- Cooking oil of choice, for frying
- 1 Tbsp vegan Worcestershire
- 1 Tbsp organic ketchup
- 1 tsp sugar
- Vegan mayo, to taste
- Nori sheets, crumbled
- Combine cabbage, carrots, red pepper, scallions, ginger, rice vinegar, soy sauce, and salt. Mix well and let sit five minutes.
- Add nutritional yeast, nori, and ¾ cup flour to vegetables. Mix well. If additional flour needed to coat all vegetables, add remaining ¼ cup. Add half a cup of water and mix well. Add more water, one tablespoon at a time, until a batter forms. To help the pancake hold its form, press it into a heaping 1 cup measuring cup to get extra air bubbles out before turning it onto the hot pan.
- In a hot pan, heat cooking oil over medium-high heat. Pour in half of the batter and spread into an even layer. Cook for 3 to 6 minutes or until golden brown. Loosen edges and flip. Cook an additional 3 to 6 minutes or until golden brown and crispy. Repeat with remaing batter.
- Mix vegan Worcestershire, ketchup and sugar to make tonkatsu sauce.
- Garnish pancakes with vegan mayo, tonkatsu sauce, and nori. Serve and enjoy!