Name: Vegan Okonomiyaki Pancakes
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 1 null cabbage; 0.75 cup carrots; 0.5 null red bell pepper; 2 tbsp scallions; 1 inch ginger (minced); 2 tsp rice vinegar; 1 tbsp soy sauce; 0.5 tsp salt; 0.25 tsp white pepper; 1 tbsp nutritional yeast; 1 tsp miso (optional); 0.125 tsp kala namak (optional); 2 tsp nori sheets (crumbled); 0.75 cup white flour; 0.25 cup chickpea flour; 0.5 tsp baking powder (optional); 4 tbsp water; 1 tbsp ketchup; 1 tbsp vegan worcestershire; 0.5 tsp sugar; 3 tsp water

Instructions

Show units in method

1

Shred all the of cabbage (1 head), carrots (0.75 cup), and bell pepper (0.5 red). Mince the ginger (1 inch). Combine the shredded vegetables, scallions (2 tbsp), minced ginger, rice vinegar (2 tsp), soy sauce (1 tbsp), salt (0.5 tsp), white pepper (0.25 tsp), nutritional yeast (1 tbsp), miso (1 tsp) (optional), kala namak (0.125 tsp) (optional), and nori sheets (2 tsp) in a bowl. Let sit for minutes (10).
2

Sift in the white flour (0.75 cup), chickpea flour (0.25 cup), and baking powder (0.5 tsp) (optional) into the vegetable mixture. Mix well. Gradually add water (4 tbsp) until a spreadable batter forms. Adjust water quantity as needed, depending on the moisture from the vegetables.
3

Heat a pan over medium heat with a little oil. Spread the batter to form a 0.25 to 0.5 inch thick pancake. Cook for 7 minutes (5 to) per side, until golden brown and cooked through.
4

To make the tonkatsu sauce, mix ketchup (1 tbsp), vegan worcestershire (1 tbsp), sugar (0.5 tsp), and water (3 tsp) until well combined.
5

Serve the cooked pancakes hot with the homemade tonkatsu sauce, vegan mayo, and pickled ginger (if desired).