It’s funny how you think of things, figuring they aren’t going to work out when, in actuality, they do. I swear a vegan Okonomiyaki is better than the real thing. I didn’t have any pickled ginger, so I used minced ginger instead. If you can find it, go ahead and use that pink pickled ginger. It’ll have a more traditional taste, I believe. To be 100% vegan, you can’t use ebi nor daishi, which has fish flavoring. I used a vegetarian daishi, which I often make, by combining konbu, shiitake mushrooms, and scallion ends. Sometimes I’ll throw in some other vegetable scraps if I have it.
For the Okonomiyaki, you can add whatever you desire. This only my chosen ingredients for the moment. I also cheat since I don’t have a griddle and I was afraid, since it was my first time experimenting, that if I flipped it or moved it, it might fall apart. I shall embrace the pancake and become adventurous next time. It held remarkably well.
Vegan Okonomiyaki 1 tbsp ground flax + 3 tbsp water ¼ cups garbanzo bean flour 1/3 cup water 1 cup shredded cabbage 1 small shredded carrot ½ thinly sliced onions ½ tbsp grated ginger or beni shouga ½ cup daishi
Combine the flax seed with the water and let it sit for five minutes. Add the garbanzo bean flour with the water and whisk together.
Let this sit while you chop the cabbage, carrot, and onion. In an 8” nonstick cooking pan, saute the ingredients until soft. Add salt if necessary. Add the liquid ingredients, stir in the pan until everything is coated and press down. Turn the heat on low, cover, and let cook for three to five minutes.
Pre-heat your broiler. Stick your pan in the oven, covering the handle if it isn’t oven proof, and let the top brown. Once the top is brown and crispy, remove from the oven. Flip out on top of a plate, top with sauce and fixings.
Instant egg free and meat free Okonomiyaki~! Awesome, no?