Vegetarian Okonomiyaki
/
Vegetarian Okonomiyaki
Recipe by Sarah Todd
Ingredients
1 cup Coles all-purpose plain flour
¼ tsp sea salt
¼ tsp sugar
¼ tsp baking powder
½ cabbage, shredded on mandolin
½ tsp dark soy sauce
½ tsp toasted sesame oil
200g button mushroom, thinly sliced
2 large spring onions, thinly sliced (green for garnish, white for filling
4 large eggs
tempura scraps (optional)
Raco pan
quick okonomiyaki sauce
1 ½ tbsp sugar
2 tbsp oyster sauce
4 tbsp tomato sauce
3 ½ tbsp worcestershire sauce
to serve
kewpie mayonnaise
dried green seaweed
pickled red ginger
Method
In a large bowl, combine all-purpose flour, salt, sugar, baking powder and mix all together. Add soy, sesame oil, eggs and stir together. Remove the core of the cabbage and mince or finely chop and add along with pickled red ginger to the bowl. Mix well until well-combined. This consistency should be rather thick, add water as needed to create a wet batter. Approximately ½ cup or as needed.
To make okonomiyaki sauce, combine all ingredients and mix together.
In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. Thickness is 2 cm. If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip. When the bottom side is nicely browned, flip over. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
Flip over one last time and cook uncovered for 2 minutes. Continue with the rest of the batter.
To serve; apply okonomiyaki sauce with brush, add Kewpie mayonnaise in zigzagging lines, and sprinkle dried green seaweed, chopped spring onions, and pickled red ginger on top for garnish.
Tip: Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminium foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster or oven to heat it up. It's a great quick meal!
