Okonomiyaki ~ Vegan Japanese Savory Pancake

Okonomiyaki is a Japanese savoury pancake made with a variety of ingredients. The name literally means add whatever you like and grill it. This batter based pancake is a popular street food.

As per Wiki, the name of this dish is derived from the Japanese word okonomi which means “how you like” or “what you like”, and yaki refers to “grill”. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, though it is now widely available throughout the country. Again as with any street food, the toppings and batters tend to vary according to the region.

Okonomiyaki is sometimes nicknamed a ‘Japanese pancake’ because, like a pancake, it is prepared on a griddle. It is also referred as Japanese Pizza as some versions have cheese included. Okonomiyaki is most often prepared ‘Kansai Style,’ with the ingredients mixed together and then poured on the grill. The dish can also be cooked ‘Hiroshima Style’ in which the batter and other ingredients are cooked separately, and then served on top of yakisoba noodles. In both styles, however, the finished dish is usually topped with dried seaweed, pickled red ginger, mayonnaise, and savoury okonomiyaki sauce.

I went with the Kansai area version, where all the toppings are added to the batter and then cooked. Again since all the versions have flour, eggs, vegetables along with meat, I simply replaced the eggs with chickpea flour and made this a vegan. I was inspired by this recipe and adapted to what I could add to it.

So Okonomiyaki was my choice for O in the A to Z International Street Foods. The other O was Oudnine el Kadi, which was a sweet dish. If you are interested to know the Flatbread for O, check this post. I am elated that today marks 15 days of this Mega Marathon!

In this A to Z International Street Foods:

A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben’s Pizza
K for Khachapuri
L for Lángos
M for Mofo Anana
N for Nachos Supreme

Step By Step Pictures for making Okonomiyaki

Okonomiyaki ~ Vegan Japanese Savory Pancake

Ingredients

For the Flour

1/2 cup All Purpose Flour
1/4 cup Chickpea Flour
1/2 tsp Baking Powder optional
2 to 4 tablespoons water
Salt to taste
Pepper to Taste
1/8 tsp Kala Namak Black Salt- optional

For the Vegetables

1/2 cup Cabbage
1 /4 cup Carrots
1/ 4 Capsicum
2 tbsp Spring Onions/scallions
1/ 4 cup Onions
1 /2 inch Ginger minced
1 tsp Rice Vinegar
1 tsp Soy Sauce
Salt to taste
1 tbsp Nutritional Yeast (I skipped)
1 tsp Miso optional
1 tsp Nori sheets optional

For the Vegetables

Shred all the vegetables very fine. Add rest of the ingredients listed and let it sit for 10 minutes.

For the Batter

Mix the flours together along with salt, pepper and baking powder. Slowly add water to make a smooth batter. Don’t add too much as the vegetables will also let out water.

Making the Pancake

When you are ready to make the pancake, add the vegetables to the batter, whisk well.
When the pan is hot, drizzle few drops of oil, pout a ladleful of batter and spread well.
Cook on both sides for about 5 to 6 mins each.
Serve with tonkatsu sauce, vegan mayo and pickled ginger if you have some.
I served with a spicy Tomato Condiment.

Okonomiyaki ~ Vegan Japanese Savory Pancake

Okonomiyaki is a Japanese savoury pancake made with a variety of ingredients. The name literally means add whatever you like and grill it. This batter based pancake is a popular street food.

• CourseBreakfast
• CuisineJapanese
• By Cook MethodStovetop
• By DietVegan
• Dish TypeStreet Food

Ingredients

For the Flour

• 1/2cup All Purpose Flour
• 1/4cup Chickpea Flour
• 1/2tsp Baking Powder
• 2 to 4tbsp Water
• Salt to taste
• Pepper to Taste
• 1/8tsp Kala NamakBlack Salt- optional

For the Vegetables

• 1/2cup Cabbage
• 1 /4cup Carrots
• 1/ 4 Capsicum
• 2tbsp Spring Onions/scallions
• 1/ 4cup Onions
• 1 /2inch Ginger minced
• 1tsp Rice Vinegar
• 1tsp Soy Sauce
• Salt to taste
• 1tbsp Nutritional YeastI skipped
• 1tsp Miso optional
• 1tsp Nori Sheets optional

Instructions

For the Vegetables

1. Shred all the vegetables very fine. Add rest of the ingredients listed and let it sit for 10 minutes.

For the Batter

1. Mix the flours together along with salt, pepper and baking powder. Slowly add water to make a smooth batter. Don’t add too much as the vegetables will also let out water.

Making the Pancake

1. When you are ready to make the pancake, add the vegetables to the batter, whisk well.
2. When the pan is hot, drizzle few drops of oil, pout a ladleful of batter and spread well.
3. Cook on both sides for about 5 to 6 mins each.
4. Serve with tonkatsu sauce, vegan mayo and pickled ginger if you have some.
5. I served with a spicy Tomato Condiment.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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Posted in: Indian Cook