2
Japanese Okinomiyaki
Recipe by
Medium
15 Mins
INGREDIENTS:
- 120g White Cabbage, sliced
- 50g Celeriac, shredded
- 80g Shitake Mushrooms, sliced
- 50g Bamboo Shoots
- 30g Green Pepper, diced
- 30g Baby Corn, chopped
- 2 Spring Onions, sliced
- 5g Fresh Ginger, grated
- 200g Plain Flour
- 2 Tbsp Panko Breadcrumbs
- 200ml Vegetable Stock
- 2 Tbsp Vegan Soy Sauce
- 1 Tsp White Miso Paste
- 120ml Crackd® The No-Egg-Egg®
- 1 Tbsp Vegetable Oil
- Salt and Black Pepper to taste
To decorate
- Okonomi Sauce (you can use BBQ sauce)
- Kewpie Mayonnaise (you can use normal mayonnaise)
- Optional extra Noriseaweed flakes
METHOD:
- In a little oil sweat off the vegetables for a few minutes to release some of the moisture, drain and allow to cool in a large bowl.
- Mix together the flour, breadcrumbs, soy, miso and vegetable stock, add the Crackd® The No-Egg-Egg® and whisk until fully combined.
- Pour enough of the batter mix onto the vegetables to just fully coat.
- Heat the vegetable oil in a non-stick pan and spoon the mixture into the pan, don’t press down firmly. Fry on a medium heat for 2 minutes. Cover the pan and turn the heat down to low for 5 minutes.
- Carefully flip the okinomiyaki (you may find it easiest to cover with a plate turn upside down onto the plate and return to the pan).
- Cook for a further 3-5 minutes uncovered to crisp up.
- Turn out onto a serving plate, run lines of BBQ sauce and mayonnaise across the Okinomiyaki and then draw a chopstick across the lines to create a pattern.
- Sprinkle with Noriflakes.
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