I'm surprised to break that our weblog lacks an okonomiyaki recipe. I hollo back attempting these Japanese cabbage pancakes several times inwards the past, though I've ever struggled to flip them (and was mayhap reluctant to present you lot my cabbage hash). Recently I've downsized to okonomi-pikelets as well as they've been working quite well.
They're working best at getting rid of cabbage. We're truly inwards a cabbage glut at the moment. And they're real adaptable to other refrigerator scraps - these ones include carrot, we've likewise chucked inwards imitation bacon bits (!), as well as I'm confident you lot could chop or grate other veges (zucchini! beetroot!) into the mix.
We've likewise been playing or thence amongst our sprinklin's. We picked upwards this curious package of mushroom seasoning from Minh Phat of late as well as spell it's pretty fun, its flavour is only a repeat on the vegetarian oyster sauce that we're firmly committed to drizzling over our okonmiyaki (along amongst some mayonnaise). Shredded or crumbled nori would amend copy the traditional non-veg bonito flakes, but nosotros truly prefer shichimi tōgarashi for the fighting of spice it lends.
We've had ample success subbing the eggs amongst powdered replacer as well as we've made comparable vege fritters using (less) chickpea rather than wheat flour. It may non last authentically Japanese but since okonomi way "what you lot want", I think nosotros save the spirit of these pancakes.
Okonomiyaki
(based on this recipe at Okonomiyaki World)
1 loving cup apparently flour
2/3 loving cup H2O or stock
2 eggs or equivalent replacer
four cups cabbage, sliced into strips
1 medium carrot, grated
2 tablespoons pickled ginger, finely chopped
oil, for frying
mayonnaise, for topping
okonomiyaki sauce or vegetarian oyster sauce, for topping
shredded nori, dulse flakes or shichimi tōgarashi, for topping
In a large bowl, whisk together the flour as well as water/stock until smooth, thence whisk inwards the eggs. Fold inwards the cabbage, carrot as well as ginger until they're evenly coated inwards the batter.
Pour plenty stone oil into a frypan to thinly coat the base of operations as well as convey it to medium-high heat. Spoon the okonomiyaki mixture into the frypan every bit thick pancakes. Traditionally you lot should brand only 2 large ones (in 2 batches) amongst this sum of mixture, but I prefer to brand a dozen or thence smaller ones ( 8cm diameter) thence that they're easier to flip.
When the pancake(s) are nicely browned on 1 side, flip them over to dark-brown on the other. The high-ish rut is skillful for creating a crust as well as ensuring these a flippable, but you lot may withdraw to plow it downwards afterward the flip to ensure the pancake is cooked through.
When the batter is ready as well as the crust is browned, serve the okonomiyaki drizzled amongst the toppings.
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