Okonomiyaki — Osaka Style and Variations

Ingredients

• 100g all-purpose flour
• 100g cornstarch
• 150ml unsweetened soy milk
• 30ml aquafaba (liquid from canned chickpeas, 2 tablespoons)
• 150g green cabbage, julienned fine
• 50g spring onion, sliced thin
• 30g pickled ginger, finely chopped
• 30g tempeh bacon, chopped (or mushroom bacon)
• 30ml neutral oil, for cooking
• 60ml okonomiyaki sauce (vegan Worcestershire + tomato ketchup + vegan mayo)
• 10g aonori (seaweed powder)
• 5g bonito-free flakes (optional, nutritional yeast)

Method

1. 1
   Whisk flour and cornstarch together; add soy milk and aquafaba, stirring until smooth batter forms (consistency of crêpe batter).
2. 2
   Fold cabbage, spring onion, pickled ginger, and tempeh bacon into batter gently until evenly distributed.
3. 3
   Heat 15ml oil in 25cm non-stick skillet over medium heat until shimmering.
4. 4
   Pour batter into pan and flatten with spatula to 1cm thickness; cook 4 minutes until bottom is golden and crispy.
5. 5
   Flip carefully and cook reverse side 3 minutes until golden; slide onto plate.
6. 6
   Spread 30ml okonomiyaki sauce over top; sprinkle with aonori and nutritional yeast; serve immediately.