Okonomiyaki (say that ten times fast) is a Japanese savory pancake that can be made with just about any kind of toppings and your favorite sauces. This is a great dish to make with any leftover veggies you might have in your fridge. To replace the veggies in this recipe with your own leftovers, use about four cups.
- 3 cups (about ½ head) napa cabbage, shredded
- 2 carrots (about ¾ cup), shredded
- ½ red pepper (about 1/2 cup), diced
- 2 scallions, sliced
- 1 inch ginger, minced
- 2 tsp rice vinegar
- 1 Tbsp soy sauce
- ¼ tsp salt
- 1 Tbsp nutritional yeast (optional)
- 1 sheet nori sheet, crumbled
- ¾-1 cup gluten-free all-purpose flour
- 2/3 cup water
- Cooking oil of choice, for frying
- 1 Tbsp vegan Worcestershire
- 1 Tbsp organic ketchup
- 1 tsp sugar
- Vegan mayo, to taste
- Nori sheets, crumbled
Combine cabbage, carrots, red pepper, scallions, ginger, rice vinegar, soy sauce, and salt. Mix well and let sit five minutes.
Add nutritional yeast, nori, and ¾ cup flour to vegetables. Mix well. If additional flour needed to coat all vegetables, add remaining ¼ cup. Add half a cup of water and mix well. Add more water, one tablespoon at a time, until a batter forms. To help the pancake hold its form, press it into a heaping 1 cup measuring cup to get extra air bubbles out before turning it onto the hot pan.
In a hot pan, heat cooking oil over medium-high heat. Pour in half of the batter and spread into an even layer. Cook for 3 to 6 minutes or until golden brown. Loosen edges and flip. Cook an additional 3 to 6 minutes or until golden brown and crispy. Repeat with remaing batter.
Mix vegan Worcestershire, ketchup and sugar to make tonkatsu sauce.
Garnish pancakes with vegan mayo, tonkatsu sauce, and nori. Serve and enjoy!