My Mind Patch: Vegetable Okonomiyaki

I love the vegetable okonomiyaki with golden crispy crust and a creamy soft interior. Although no meat was added, the colourful vegetables were able to give the pancake a crunchy texture and wonderful flavour. To add zest to the vegetable pancake, sprinkled some crispy sesame seaweed flakes over the top 😋

This plant-based pancake is ideal to be served as a no-meat meal drizzled with sweet and sour sesame dressing 😍🍕

A brief demonstration video of the okonomiyaki 👇

Servings: 2x18cm pancakes for 2~3 persons

Ingredients

I prefer to prepare the batter in 2 separate bowls for more even size pancakes. Therefore, I'll give the individual pancake quantity multiply by two.

2x3g glutinous rice flour

2x5g warm water
2x10g hot water

2x70g cabbage, shredded

2x20g carrot, shredded

2x15g fresh shiitake mushrooms, julienned

2x1 stalk spring onion, cut into short length, 16g

2x15g fresh black fungus, julienned

2x15g steamed corn kernels

2x1g coriander leaves

2x10g golden crisps/Calbee prawn cracker

2x50g top/cake flour

2x1g tsp baking powder

2x1g low-sodium salt

2x10g yosenabe sauce *

2x60g water *

2x1 egg

Toppings

1 packet of crispy seaweed flakes

Sesame Chilli Dressing

Japanese Roasted Sesame salad dressing

Korean red pepper paste

raw sugar

lime juice

sesame seeds

so sorry as I did not take measurement for the individual ingredients, so was unable to provide the exact quantities. However, you can concoct the sesame chilli dressing based on your taste 😉

* You can

- mix 2x10g Kikkoman yosenabe sauce to 2x60g water, or

- mix 2x1 tsp of higashimaru udon soup seasoning powder to 2x70g hot water to make the stock.

Directions

Prepare the following ingredients in two separate bowls. The quantities given is for one pancake.

1. Mix 3g of glutinous rice flour with 5g of warm water.

When well combined, pour in 10~12g of hot water. Stir to mix till it becomes a smooth paste. Cover and set aside.

2. Mix top/cake flour with baking powder and salt.

3. Pour in the yosenabe stock and mix well. Avoid over mixing. Set aside.

4. Add half of the vegetables in a mixing bowl.

5. Add in the glutinous rice paste and top flour paste from (1) and (3), followed by an egg.

Mix in the egg briefly.

7. Heat up about 1 tbsp of grapeseed/olive oil in a non-stick 18 cm round pot at medium heat. Pour in the batter, use a spatula to spread even. Lower the heat.