I’d never heard of okonomiyaki before today, but when I was wondering (out loud…) what to make with a bag of stir fry veg Alex suggested them, and what a fun idea it turned out to be! Okonomiyaki is a Japanese pancake/omelette type of thing, made with a yam like vegetable called nagaimo as part of the batter, along with eggs, and stuffed or topped with cabbage, and all sorts of other things, depending on which region the recipe is from. Not having access to nagaimo I’ve gone for instant mashed potato for its gluey texture, and flavoured the batter with nori and nutritional yeast for flavour, and silken tofu and black salt in place of the eggs. Black salt is a very intriguing ingredient, it’s a type of rock salt with sulphur which gives it a very eggy scent and flavour!
The sauce to go with the okonomiyaki is sharp, savoury and creamy and complements them beautifully.
I’ll definitely be making them again!
for the batter
300 g firm silken tofu
65 g instant mashed potato, made up with 250 ml hot water
150 g plain gluten free flour
2 tbsp nutritional yeast
10 cm x 10 cm piece of nori, torn into little pieces
1/2 tsp black salt
200 ml water
2 tbsp oil for frying
for the sauce
5 cm x 5 cm piece of nori, torn into little pieces
2 tbsp nutritional yeast
2 tbsp cider vinegar
3 heaped tbsp vegan mayonnaise
1 tbsp white miso
for the vegetables
450 g mixed stir fry vegetables (mine was carrots, red cabbage, spring greens, red peppers, beansprouts and sweetcorn)
1 tbsp tamari
1/2 tbsp oil
First make the batter. Put all of the ingredients apart from the oil in a food processor and whizz until smooth. Leave to rest for a few minutes.
While the batter is resting, stir fry the vegetables for 3 – 4 minutes. Add the tamari and let it sizzle and reduce. The vegetables should still be crisp but you want to get some of the natural moisture out.
Next make the sauce. Simply blend all of the ingredients together! It benefits from sitting a while to let the flavour of the nori come out.
When you’re ready to cook the pancakes, heat a little oil in a frying pan on a medium low heat. Add 4 -5 heaped tablespoons of batter to the pan and smooth it into a circle about 15 cm across. Pile around 4 tablespoons of vegetables on the batter and flatten a bit. Spoon the same amount of batter on top, and spread it to cover the vegetables being careful not to let it run off too much. Cook for 5 – 7 minutes until lightly golden and set on the underside. Turn the heat a little higher and carefully flip over and cook for another 5 -7 minutes until set through. Press down gently on the second side every so often as the pancake fries to help it to cook through. If a little batter seeps out as you’re pressing down, flip it back over to give the first side another couple of minutes. Repeat with the rest of the batter. The pancakes should be crisp on the outside and soft but cooked through within. Serve hot or cold, drizzled with sauce. Yum!