Vegan Okonomiyaki with Oyster Mushrooms

Okonomiyaki is a Japanese savory pancake that is loaded with shredded cabbage and green onions, topped with a sweet tomato sauce, and finally drizzled with a vegan mayonnaise. It translates as “as you like it” so you can fill it with any vegetables that you like. This vegan version of the traditional dish is very flavorful, hearty and easy to prepare.


INGREDIENTS

Okonomiyaki Sauce

  • ½ cup tomato sauce

  • ¼ cup vegan Worcestershire sauce

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons maple syrup

Vegan Mayonnaise

  • 1 cup cashews, soaked

  • 2 tablespoons mirin

  • 1 teaspoon dijon mustard

  • 1 teaspoon maple syrup

  • 1 teaspoon miso paste

  • 1 tablespoon rice wine vinegar

  • ¼ teaspoon onion powder

  • ⅛ teaspoon turmeric

  • ¼ teaspoon sea salt

  • ⅛ teaspoon black salt

Okonomiyaki batter

  • 1 cup besan flour

  • ½ cup buckwheat flour

  • ½ cup potato flour

  • 2 tbsp ground flax seeds

  • 2 teaspoons baking powder

  • 1/2 teaspoon five spice powder

  • 1 ½ cups vegetable stock

  • ½ teaspoon salt

Okonomiyaki fillings

  • 150g oyster mushrooms, shredded

  • 3 cups green cabbage, finely shredded

  • 1 cup carrot finely shredded

  • 4 spring onions, finely chopped

  • 3 cloves garlic, minced

To serve:

  • Spring onion (green part), finely sliced

  • Beni Shoga (Japanese red pickled ginger)

  • Nori, finely shredded

  • Sesame seeds, toasted

METHOD

  1. Make the Okonomiyaki sauce by combining the tomato sauce, Worcestershire sauce, vinegar and maple syrup. Set aside.

  2. To make the vegan mayonnaise, blend the cashews, mirin, mustard, maple syrup, miso, vinegar, onion powder, turmeric and salts with ½ cup water until smooth and creamy. If you don’t have a high speed blender you can either soak overnight or boil the cashews for 5 minutes. Place the mayonnaise into a squeezy sauce bottle. Set aside.

  3. In a medium bowl, make the batter by mixing the flours, flaxseed meal, baking powder and five spice powder. Add the vegetable stock and salt and mix well. Set aside.

  4. In a large bowl, mix the oyster mushrooms, cabbage, carrot, spring onions and garlic. Pour over the batter and mix into the vegetables until well combined. You may want to use your hands!

  5. In a non-stick frying pan over medium to high heat, place a handful of the mixture, press down and shape around the edges with a spatula to form a round pancake. No oil is required! Place a lid over the frying pan and cook for about 3 minutes. Turn the pancake, press down with a spatula and cook covered again for a few minutes. Repeat for the other pancakes.

  6. Place a pancake on a serving plate and brush with the Okonomiyaki sauce. Drizzle the mayonnaise over the top and garnish with spring onions, Beni Shoga, shredded nori and toasted sesame seeds.

*Beni Shoga is a Japanese red pickled ginger. The red colour comes from the addition of plum vinegar. Beni Shoga can be found in any Asian grocer but you can substitute using another pickled ginger.


Serves 4




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