10 oz shredded cabbage (the finer, the better)
4 oz shredded carrots
3 green onions, finely sliced
Any other veggies you need to use up! You can use shredded zucchini, radishes, and kale. You can also replace some of the cabbage or carrots with other veggies, as long as you have about 2 heaping cups of shredded veggies total)
2 eggs (or 2 Tbsp milled flax seeds for vegan option)
2 Tbsp sesame seeds
2 garlic cloves, minced
1 tsp ginger, minced
Pinch of salt and pepper
1 cup unbleached all-purpose flour
1 1/4 cups water
Avocado oil or olive oil cooking spray
Optional: 2 tsp white miso paste
Toppings (mix and match however you like)
BBQ sauce (we like sweet and smoky BBQ sauce)
Finely sliced green onions
The name of this dish comes from the Japanese word okonomi, meaning "how you like" or "what you like", so you can include whatever veggies you would like. Use about two heaping cups of shredded vegetables for this recipe. Shred the veggies or cut into ribbons, making the strips as fine as you can. Place cabbage, carrots, green onions, etc, and the eggs (or milled flax seeds), sesame seeds, minced garlic and ginger, salt and pepper into a large bowl. Mix well to combine.
Add flour, water, and miso paste to a separate small bowl, whisk well to combine and remove lumps.
Pour batter into cabbage mixture and stir well to combine.
Spray a skillet with cooking oil, then place the skillet over medium heat.
Once the skillet is hot, add half of the Okonomiyaki batter and flatten out to fill the bottom of the pan.
Cook until golden brown, around 6 to 8 minutes.
Flip and cook the other side until it's also golden brown. Keep warm while cooking the other half of the batter.
Garnish the Okonomiyaki with your toppings of choice. We like a drizzle of vegan mayonnaise and BBQ sauce, plus green onions, sesame seeds, and vegan Furikake.
Recipe and image adapted from: https://theplantriot.com/vegan-okonomiyaki-recipe/