Hiroshima Okonomiyaki – Japanese Savoury Pancake by: @aveganfeed
This dish is inspired by my trip to Japan earlier this year. Okonomiyaki is a savoury Japanese pancake whose ingredients vary by region. In Hiroshima Okonomiyaki is layered, with noodles being a topping. Here, I have created a vegan version of the Hiroshima style Okonomiyaki.
- 300g/4 serves cooked ramen noodles
- 1 ½ cups plain flour
- 1 ¼ cups water
- 2 teaspoons mirin
- 2 ½ cups chopped cabbage
- 2 ½ cups bean sprouts
- 3 shallots, thinly sliced
- Vegan bacon flakes or meat substitute
- Seaweed sheets or flakes, ground up
- Oil (for pan)
- Vegan mayonnaise to serve
- 5 tablespoons tomato sauce
- 8 tablespoons vegan Worcestershire sauce
- 5 tablespoons vegan oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar, optional
- To make the pancake base combine flour, water and mirin and whisk until well combined.
- Oil a frying pan and place on low to medium heat. Once heated, spread a quarter of the mixture onto a pan to diameter of approximately 15cm. Place a quarter of the cabbage and sprouts on the top of the pancake. Cook for approximately 10 minutes or until the bottom of the pancake is golden and cooked.
- Flip over the pancake with the cabbage and sprouts and cook for a further couple of minutes.
- Meanwhile, combine a quarter of the cooked noodles with 1 tablespoon of sauce in a pan and heat. Form into a disc the diameter if the pancake.
- To serve, place the cooked pancake, cabbage side up and top with the noodles.
- Serve with a generous amount of sauce and drizzle over vegan mayonnaise, top with vegan bacon or meat substitute, shallots and seaweed.
- For the sauce, combine all ingredients and mix well. Adjust ratios to taste.
About these ingredients
Very versatile and can be used in several different dishes. It is a serious nutritional powerhouse being rich in antioxidants, vitamins, and minerals.