Japanese vegan okonomiyaki Hiroshima-style recipe
Okonomiyaki, known as a Japanese savory pancake, enjoys popularity across Japan with its regional variations. Hiroshima-style okonomiyaki stands out for its layered ingredients, offering unique textures and flavors. While traditionally featuring seafood, this guide presents a vegan version that maintains the dish's delicious essence. Let's start cooking and bring Hiroshima's taste to your kitchen.
Gather the following ingredients
For this vegan dish, gather one cup all-purpose flour, one cup water, four tablespoons cornstarch (egg substitute), two cups shredded cabbage, half a cup sliced green onions, one tablespoon soy sauce, one tablespoon mirin (optional), cooking oil, vegan mayonnaise, and okonomiyaki sauce. Add 10 grams dried seaweed and half a cup sliced shiitake mushrooms for texture and nutrition.
Prepare the batter
Begin by preparing the batter. In a sizable bowl, combine the all-purpose flour, cornstarch (serving as our egg substitute), and water. Whisk these together until the mixture achieves a smooth consistency, akin to that of traditional pancake batter. Should the mixture appear too thick, simply incorporate a bit more water to adjust. This concoction will form the foundational base of our okonomiyaki.
Add vegetables to the batter
Gently fold the shredded cabbage and sliced green onions into the batter until well-coated. This crucial step ensures each bite offers a blend of flavors and textures. The cabbage adds a satisfying crunch, while the green onions introduce a mild spicy kick, enriching the dish's taste profile. This mixing is key to achieving the delightful texture and flavor harmony in our vegan okonomiyaki.
Cook your okonomiyaki
Heat some cooking oil in a large skillet over medium heat. Once hot, pour half of your vegetable-batter mixture into the pan, shaping it into a round pancake about half an inch thick. On top of this layer add your sliced shiitake mushrooms and pieces of dried seaweed for umami flavoring before covering with another layer from your remaining mixture.
Flip and serve
Cook each side for three to four minutes until golden brown, then flip carefully with two spatulas. Cook the other side similarly. Once done, transfer to plates; drizzle with vegan mayonnaise and okonomiyaki sauce to taste. Slice into pizza slices or wedges before serving warm. Enjoy your homemade Japanese Vegan Okonomiyaki Hiroshima-style, a dish that brings unique flavors and vegetables into your meals.
