Name: Okonomiyaki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: ¼ teaspoon black salt; vegan mayo, sesame seeds, shredded nori and sliced spring onion (scallion), to garnish; 2 tablespoons tomato ketchup; pickled ginger, to serve; 2 spring onions (scallions), chopped; 1 tablespoon barbecue sauce; 1½ cups (120 g) shredded Chinese cabbage, savoy cabbage or kale, any tough stalks removed; ½ cup (50 g) loosely packed grated carrot; ¾ cup (100 g) plain flour; 1 teaspoon light soy sauce; ¼ cup (30 g) chickpea flour; 1 tablespoon nutritional yeast; 1 cup (250 ml) vegetable stock; ½ teaspoon baking powder

Preparation info

Serves
2

Difficulty
Medium
Ready in
40 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Okonomiyaki means ‘as you like it’, and that pretty much sums up this savoury pancake. You can stir in a whole melange of shredded vegetables, but my favourite combination is Chinese cabbage, carrot for subtle sweetness, and spring onions to perk it all up. Take care not to over-mix the batter, as this makes for a rather tough okonomiyaki. Just fold until the vegetables are well coated with batter and then pour into a hot frying pan. You want your okonomiyaki to be still sligh