Vegan Okonomiyaki (Japanese Cabbage Pancakes)

Vegan Okonomiyaki (Japanese Cabbage Pancakes)

Okonomiyaki are often called Japanese Pancakes, which I think is a bit misleading unless you mention they're made of cabbage...these are really a hearty meal for a rainy (or snowy) day, and are not meant for breakfast!  In Japan, you can go to Okonomiyaki restaurants, where the ingredients will be brought to your table, and you cook the pancake yourself, adding this and that to your liking.  

Lately L and I have been practising our Japanese more frequently, and remembering our old haunts and friends in Tokyo, which in turn means we're eating Japanese food more often.  We may not be able to recreate the atmosphere of a Japanese restaurant, but these are certainly easy to prepare, and if you are lucky enough to have an electric skillet or family crêpe maker, everyone can join in flavouring them to their taste.

There are several regional variations on Okonomiyaki - what I'm showing you is a Hiroshima style version, as its my favourite.  Omitting the yakisoba on top will make it more like an Osaka style pancake.

There are a few ingredients in traditional Okonomiyaki which are nearly impossible for me to find in Edinburgh (such as nagaimo, aka taro root).  I have substituted freely here to A. make this vegan, and B. make it with ingredients I can get my hands on.  I will list the more authentic ingredients underneath the recipe, for anyone lucky enough to be able to find them.

One medium pancake is plenty for a hearty dinner for one person.  Trust me.

Vegan Okonomiyaki

Total time: 1 hour

Serves: makes 2 medium okonomiyaki (plenty for two)

For the pancake batter:

100g (scant half cup) finely grated potato*

6 tbsp water

50g (scant half cup) flour

1 tbsp grated ginger*

4 tbsp panko breadcrumbs*

300g (2 packed cups) of grated or finely shredded cabbage

3 tbsp spring onion, diced up

1 large carrot, finely grated

Oil for frying

For the yakisoba:

50 g (1.8 oz) soba noodles (this is half the standard portion size)

2 tbsp ketchup

2 tsp tamari

2 tbsp water

For the topping:

Tonkatsu/Okonomiyaki sauce (most Asian supermarkets carry this)

Vegan mayonaise

Shredded nori

Grated ginger 

Sesame seeds

First, make the okonomiyaki.  In a large bowl, combine all the ingredients and stir well.  You may need additional water to get a batter like consistency.  It should be very thick, but spreadable.  Heat a tablespoon of oil in a pan on medium-high heat.  Add half of the batter and spread into a circle.  Cook until it is golden brown (about 5 minutes).  You will know it is nearly done when the top of the okonomiyaki starts to look a bit more dry.  Flip over and continue cooking on the other side, turning the heat down to medium-low, for at least 5 minutes.  No one likes getting a bite of uncooked okonomiyaki!

Meanwhile, boil the soba according to the packets instructions.  Heat a teaspoon of oil in a pan, and combine the ketchup, tamari and water in a small bowl.  Add the soba and pour over the sauce.  Cook, stirring occasionally until all the sauce is absorbed (about 3 minutes).

Place your okonomiyaki on a plate and top with yakisoba.  Then, spread vegan mayonaise and tonkatsu sauce over the top, and sprinkle on a generous helping of nori.  You can also  add ginger and sesame seeds to the topping, for a bit of contrast.

*If you can get it, use the same amount of nagaimo (taro root) in place of potato

*If available use 2 tbsp  of beni shouga (red pickled ginger) in place of fresh ginger

*Substitute 4 tbp of tenkasu (the dripped, cooked batter from making tempura) if you have any on hand or can  be bothered making it fresh