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Friday Feast: Vegan Okonomiyaki

I tried something new today: vegan okonomiyaki! I’ve never had it before, but let me tell you, it was okonomiyummy! Or maybe I should say okonomnomnom?

Oh come on, I had to go there.

So anyway… now I’m past the bad dad jokes…

Okonomiyaki is a Japanese fritter type of thing (some say pancake, some say pizza, I say big fritter), which is traditionally made with eggs and meat/seafood. However, Sara Lynn Paige shared a vegan recipe that looked so good, I thought I’d try it. Okonomiyaki means ‘as you like it’ in Japanese, so outside the basic recipe, you have a lot of leeway as to what you put in it. You can have it, you know… as you like it. I put in two cups of greens/veges, whereas I think Sara Lynn Paige must have only had about 1 cup of veges, based on her pictures. Mine looked like there was a lot more green. It also took lots longer to cook (maybe I had the heat on too low though). However, the end result was still ultimately yummy, if a little less perfect looking. Here’s what I did:

Vegan Okonomiyaki

okonomiyaki

Ingredients

  • Vegetable oil for frying
  • 1 cup flour
  • 3/4 cup of non-dairy milk or water (I used a mix of oat milk and water)
  • 1 egg replacer (I used Orgran’s)
  • 1/4 tsp salt
  • 1 to 2 cups minced greens or other fillings (I used 3/4 cup of raw spinach, 1/2 cup of stir-fried celery leaves, 1/4 cup of raw shallots [scallions], 1/2 cup of diced cooked red onions and celery, and approx 1/4 cup diced honey soy marinated tofu)
  • Toppings – optional (I pressed slices of honey soy tofu skin into the moist surface of the fritter as soon as I put it in the pan and I sprinkled chives on top of the finished product to serve)

Method:

  1. Mix the ingredients (except toppings and oil) in a bowl. Do not overmix.
  2. Heat some vegetable oil in a pan over medium heat.
  3. Put some batter in the pan so it makes a thick pancake (about 1cm thick). This should use approximately half the batter you made.
  4. Let the okonomiyaki cook until you start to get a few little bubbles on the surface, then flip it and cook the other side. You might need to flip back and forth a few times until you get a crisp brownish surface. (The original recipe said 3 to 5 mins. I took more like 10-12 mins.)
  5. Remove from the pan and pat the oil off if you want.
  6. Serve with additional toppings and sauce if you want. (I tried with teriyaki sauce on some bites and sweet chili sauce on others. Good for both, although the teriyaki sauce is quite salty.)
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2 thoughts on “Friday Feast: Vegan Okonomiyaki

    • The onions aren’t noticeable as you eat it, but I think the flavour infuses the fritter and really adds to it. If you try it with pine nuts, let me know how it goes!

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