Vegan Okonomiyaki (Osaka Styles)
This Osaka style Vegan Okonomiyaki is one of my favourite Japanese dishes. It's the perfect snack or light meal (and even better eaten after a night out on the town).
Servings: 2 people
Calories: 650.36kcal
Ingredients
- 300 ml water
- 1 tsp vegan dashi stock powder
- 225 g plain flour
- 0.25 tsp salt
- 0.25 tsp sugar
- 250 g napa cabbage finely chopped
- 50 g spring onions thinly sliced lengthways
- 50 g tenkasu
- 6 tbsp okonomiyaki sauce
- 4 tbsp vegan mayonnaise
- aonori to garnish
- pickled ginger to garnish
Instructions
- Dissolve the dashi powder into the water to make the dashi stock.
- Place the flour in a large bowl and add salt, sugar, and pour the dashi stock into mix to make the batter.
- Add the cabbage, spring onions and tenkasu to a bowl and add the batter.
- Mix them well together with a fork.
- Heat a grill plate of non-stick frying pan to a medium-high heat, divide the cabbage mixture into two "pancakes" in the pan. When the edge of the okonomiyaki has become firm and cooked, flip it over.
- If you can, cover with a lid to steam for a few minutes.
- To finish, brush with Okonomiyaki sauce, mayonnaise, aanori and pickled ginger.
Nutrition
Calories: 650.36kcal | Carbohydrates: 105.57g | Protein: 11.53g | Fat: 19.13g | Saturated Fat: 2.19g | Polyunsaturated Fat: 0.46g | Monounsaturated Fat: 0.11g | Sodium: 943.06mg | Potassium: 578.61mg | Fiber: 4.45g | Sugar: 15.65g | Vitamin A: 877.6IU | Vitamin C: 40.3mg | Calcium: 136.18mg | Iron: 4.62mg