Okonomiyaki (Savory Japanese Pancake)
(Gluten-Free) Serves 2 (large) INGREDIENTS Pancake 1 cup Renewal Mill 1:1 baking flour ¾ to 1 cup of warm water 1tsp kombu dashi powder (there are dozens of alternatives to kombu dashi, you can...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.renewalmill.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Skillet
- Spatula
- Stove
- Plate
Ingredients
- 1 cup Renewal Mill 1:1 baking flour
- ¾ to 1 cup of warm water
- 1tsp kombu dashi powder (there are dozens of alternatives to kombu dashi, you can substitute regular fish based dashi or a clear vegetable stock instead of water and dashi as well)
- 2 cups of shredded vegetables – there’s some flexibility here but traditional okonomiyaki has cabbage as the primary vegetable with other veggies playing supporting roles
- Green Cabbage – you can use most any variety here, we used napa cabbage, savoy is also amazing here
- Red Cabbage – for color
- Half cup of thinly sliced shitake
- Half cup of oyster mushrooms torn into strips
- Two scallions – finely sliced
- Sesame oil for frying
- Shaved bonita flakes – skip these if you’re keeping it strictly vegan
- Kewpie Mayo – you can substitute vegan mayo – Kewpie has an eggless version but it can be challenging to find
- Okonomiyaki sauce – Otafuku Okonomiyaki sauce happens to be vegan
- Furikake
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