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 slightly custardy in the middle, so don’t over-cook it either!
For the okonomiyaki sauce, stir all the ingredients together and store in the fridge until needed – it will keep for up to a month.
Sift both flours, the yeast, baking powder and salt into a large bowl. Add the stock and mix to form a batter. Fold in the vegetables until just combined, being careful not to over-work the batter.
Heat a non-stick skillet or small frying pan and brush with oil. Pour half of the batter into the hot pan and cook for 6–10 minutes before flipping and cooking on the other side for 4–7 minutes. When it’s done, the okonomiyaki should be golden on both sides but still have a slight jiggle in the centre. Make a second one with the remaining batter.
Top each okonomiyaki with okonomiyaki sauce, then drizzle with vegan mayo and sprinkle over a good handful of sesame seeds, shredded nori and sliced spring onion. Eat warm, with pickled ginger on the side.
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