Okonomiyaki (Japanese savoury pancake)

Name: Okonomiyaki (Japanese savoury pancake)
Ingredients: Shitake dashi; 500ml/2 cups warm water; 4 dried shiitake mushrooms; 130g/1 cup spelt flour (or any other flour you have in the cupboard); 220ml (approx.) dashi or vegan stock; 200g/7 oz Chinese cabbage, finely sliced or shredded; 1 tsp pickled ginger, finely chopped; 2-3 spring onions, thinly sliced; Handful of coriander including stalks, roughly chopped; Sunflower oil; Okonomiyaki sauce (or you can buy one that is pre-made!); 2 tbsp soy sauce (tamari is GF); ½ clove garlic, finely sliced; 2 tbsp sugar (ideally coconut); 2 tsp water; 1 tsp rice wine; 2 tsp cornflour; Topping suggestions: finely sliced spring onions, finely sliced red chilli, coriander leaves, spoonful of spicy kimchi, crispy onions

www.veganrecipeclub.org.uk

This is by no means an authentic Japanese recipe but luckily okonomiyaki translates to “grilled as you like it”, so you can totally change this up! Play around and use...

View full recipe on www.veganrecipeclub.org.uk

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.veganrecipeclub.org.uk.

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Ingredients

Shitake dashi
500ml/2 cups warm water
4 dried shiitake mushrooms
130g/1 cup spelt flour (or any other flour you have in the cupboard)
220ml (approx.) dashi or vegan stock
200g/7 oz Chinese cabbage, finely sliced or shredded
1 tsp pickled ginger, finely chopped
2-3 spring onions, thinly sliced
Handful of coriander including stalks, roughly chopped
Sunflower oil
Okonomiyaki sauce (or you can buy one that is pre-made!)
2 tbsp soy sauce (tamari is GF)
½ clove garlic, finely sliced
2 tbsp sugar (ideally coconut)
2 tsp water
1 tsp rice wine
2 tsp cornflour
Topping suggestions: finely sliced spring onions, finely sliced red chilli, coriander leaves, spoonful of spicy kimchi, crispy onions