54min 4 ppl
Vegan Okonomiyaki
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 9g
Carbs 48g
Fats 14g
About this dish
Shredded cabbage bound into a light aquafaba batter, griddled beneath thin strips of king oyster mushroom until deeply golden, then finished under stripes of vegan sauce and mayonnaise. Osaka's cabbage pancake, built without egg or dashi.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Cabbagefinely shredded400 g
- King oyster mushroomsvery thinly sliced200 g
- Spring onionssliced2
Tins & Jars
- Kombu dashi150 ml
- Aquafaba90 ml
- Pickled ginger20 g
Dried Goods
- Plain flour150 g
- Nori flakes10 g
Oils & Condiments
- Vegetable Oil20 ml
- Vegan tonkatsu sauce100 ml
- Vegan mayonnaise60 g
Utensils
- Large frying pan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Finely shred the cabbage and slice the spring onions.
Approx. 8 minutes
2
Whisk the plain flour and kombu dashi together in a large bowl until smooth, then whisk in the aquafaba.
Approx. 4 minutes
3
Fold the cabbage and half the spring onion into the batter until every strand is coated.
Approx. 4 minutes
4
Heat the vegetable oil in a large frying pan over medium heat, spoon in the batter to form a thick round, and lay the mushroom slices over the top.
Approx. 5 minutes
5
Cook for 6 minutes until the underside is golden, then flip carefully and press down gently.
Approx. 6 minutes
6
Cook for a further 6 minutes until cooked through and the mushroom is tender.
Approx. 6 minutes
7
Slide onto a plate and brush generously with vegan tonkatsu sauce and vegan mayonnaise.
Approx. 4 minutes
8
Scatter with nori flakes, pickled ginger and the remaining spring onion to serve.
Approx. 3 minutes
