Vegetarian Okonomiyaki

🛒 Ingredients

• All-purpose flour 50 g · 182 kcal
• Vegetarian Dashi 75 g · 0 kcal
• Large Egg 50 g · 78 kcal
• Green Cabbage, shredded 150 g · 38 kcal
• Scallions, sliced 15 g · 5 kcal
• Tenkasu (Tempura Scraps) 10 g · 50 kcal
• Pickled Ginger (Beni Shoga) 5 g · 3 kcal
• Nagaimo (Japanese Yam), grated 25 g · 15 kcal
• Vegetable Oil 10 g · 88 kcal
• Okonomiyaki Sauce 20 g · 30 kcal
• Japanese Mayonnaise 15 g · 105 kcal
• Aonori (Dried Green Seaweed) 1 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the dashi if using, shred cabbage, slice scallions, grate nagaimo, and gather other ingredients.
2. In a large bowl, whisk together flour, dashi (or water), and egg until a smooth batter forms.
3. Stir in the shredded cabbage, scallions, tenkasu, and pickled ginger into the batter. If using, fold in the grated nagaimo gently.
4. Heat vegetable oil in a large non-stick pan or griddle over medium heat. Pour half of the batter mixture to form a thick pancake.
5. Cook for 5-7 minutes until the bottom is golden brown and crispy. Carefully flip the okonomiyaki and cook for another 5-7 minutes until cooked through.
6. Transfer the cooked okonomiyaki to a plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
7. Sprinkle with aonori before serving immediately. Repeat for the second pancake.