Lots of searches coming in for “vegan okonomiyaki” lately, and my gluten-free okonomiyaki recipe is getting the attention.Â That’s Hiroshima style, though, and most people probably want to do Kansai / Osaka-style.
Here’s a straightforward Kansai-style Okonomi-yaki recipe that is totally vegan and much more simple to follow.
makes 4 large pancakes
- 2 vegetable boullion cubes dissolved in 2 cups hot water
- 1 cup sweet potato flour
- 1/4 cup tapioca flour
- 1 cup flour (whole wheat and buckwheat work well)
- 2 c shredded cabbage or kale
- 1/2 c grated carrots
- 1 c parboiled chopped broccoli
- 4 Tbs beni shouga or finely grated fresh ginger
- any other nice veggie you have on hand
- sea salt and pepper to taste
Put dry ingredients into a large bowl and stir together.
Gradually add in the veggie boullion, stirring.Â Stop adding liquid when the batter appears pancake-like (thick, not too runny but still pourable).
Stir in all the fillings you would like.
Heat up a non-stick griddle or frying pan over medium high heat with a little sesame or peanut oil.Â (Any oil you like really, but those two are tastiest.)
When the edges look a bit brown, carefully flip the okonomiyaki over. Press down firmly, and lower the heat to about medium. Cook for at least 10 minutes, pressing down occasionally, until it’s thoroughly cooked through.
No problem!Â Tapioca flour is the real magic goo here.Â Sweet potato flour makes for a smooth and chewy texture that becomes a mesh between the tapioca and the regular flour.
Need help finding tapioca and sweet potato flour?Â Amazon has good deals on vegan ingredients for okonomiyaki: