Vegan Okonomiyaki
Okonomiyaki is a great way to transform simple cabbage into a crispy light frittata or savory pancake! It looks amazing too!
Equipment
- Mandoline or sharp knife
Ingredients
The frittata
- 3 cups finely shaved yellow cabbage
- 1/4 cup Just Egg
- 1.5 cup chopped green onions
- 1 cup panko breadcrumbs
- 1/2 tsp sea salt
- 1 tsp garlic powder
Sauce
- 3 tbsp vegan mayonnaise
- 1 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tbsp soy sauce or vegetarian worcestershire sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ground ginger (optional)
Toppings
- 1/2 cup chopped green onions
- 3 tbsp white and/or black sesame seeds
- 1/2 sheet nori sheets cut in small ribbons
Instructions
Prepare sauce
- Combine the ketchup, soy sauce or worcestershire sauce, rice vinegar, and minced ginger, Stir.
- Combine the vegan mayonnaise with the rice vinegar.
Make the pancake
- Finely shave the cabbage with a mandoline, a food processor or a very sharp knife.
- Combine the shaved cabbage (about 3 cups), 1 cup of chopped green onions, 1 tsp salt, 1 tsp garlic powder and cup of panko breadcrumbs. Mix well with hands.
- Add the 1/2 cup of Just Egg and mix well. The mixture should be a little
- Pour the mixture in an oiled skillet and gently flatten it with a spatula until the frittata is about 1/2 inch.
- Cook on medium heat for 2-3 minutes, then flip. Cook another minute.
Serve
- Sprinkle 1/2 cup of chopped green onions or cilantro, finely cut nori sheet and sesame seeds.
- Drizzle the dark sauce over the pancake, then the liquid vegan mayonnaise making criss cross lines.
- Eat immediately!
Notes
If you don't have Just Egg, you can substitute it to some flour with chia or flax gel.