Okonomiyaki (Japanese Pancake)
Okonomiyaki is a Japanese savoury pancake dish consisting of wheat flour batter and ingredients like shredded cabbage, spring onions and some form of protein. After the 1923 Great Kantō earthquake when people lacked amenities, it became commonplace to cook these crêpes/pancakes as past time. With the onset of the World War II (when there was a short supply of rice), okonomiyaki emerged as an inexpensive and filling dish. Okonomiyaki is also on of those practical dishes that ends up using up all the forgotten ingredients in our pantries.
Everything you need to cook your epic and scrumptious meal.
Prep and cooking times
- Preparation: 15 min
- Cooking: 20 min
- Total: 35 min
Nutritional value per serving
Kitchenware
#japanese
#pancake
#onepandish
#soy
#algae.savoury
What comes with your Venn box
Not included in the kit.
Kitchenware
Preparation, step by step
1
Let's rehydrate the soy steaks. Bring 0.5 litres of water to a boil. Place the steaks in a medium bowl, cover with boiling water and add a pinch of salt, set aside and let them soak in the liquid for around 10 minutes.
2
Let's prepare the vegetables. Cut the onion into half moons, slice the cabbages, carrots and peppers into thin slices. Place all sliced vegetables in a big bowl.
3
Let's prepare the pancake dough. Grab a medium bowl and combine both flours with a teaspoon of salicornia powder, porcini powder, 2 tablespoons vEggs and some ground black pepper. Gradually add in 1¼ cups of water, constantly stirring to avoid the lumps. Set aside.
4
Discard the remaining water from the (now dehydrated) soy steaks and shred them into strips using your hands. Heat up 2 tablespoons of neutral oil in a pan. Add the soy steaks and smoked paprika. Let them fry for 2 minutes. Then, transfer them to the bowl with batter alongside with all vegetables. Coat everything together with dough. Pour the mixture back into the same pan until it covers the entire base. Lower the heat and let the pancake begin to form. Fry the pancakes one at a time. You should be able to make at least 3.
5
Lets prepare the sauces. Place soy milk in a small bowl, add in rice vinegar, mustard, salt and pepper. Grab a blender and mix until all the ingredients form combine well together. Gradually add in ½ cup of neutral oil, constantly blending in intervals. Do so until mayonnaise starts to thicken. Grab another small bowl and whisk soy sauce together with coconut sugar and concentrated tomato paste. Dice spring onions, both the green and white parts.
6
Transfer the cooked pancake to a flat plate and pour over with portions of both sauces. Garnish with sesame seeds and diced spring onions.