700g cabbage, finely chopped
¼ cup pickled red ginger
4 spring onions, finely sliced (save the sliced tips for serving)
1 cup flour
¼ tsp sea salt
¼ tsp baking powder
150g soft tofu
1 cup water
4tbsp flax meal
1tbsp mushroom powder
Oil
TOPPINGS:
Teriyaki sauce
Vegan mayo
Spring onions, finely sliced
Rice seasoning
Togarashi
-
Put chopped cabbage, red pickled ginger and the sliced spring onions (saving some of the green tips for garnishing) in a large bowl. Add flour, salt and baking powder and gently stir to combine.
-
In a blender, add tofu, water, flax and mushroom powder. Blend until smooth and pour in to bowl. Stir until combined evenly
-
Heat about 1 tbsp of oil in a non-stick pan over med-high heat. Add approximately 1 cup of batter to the pan and squish down until it’s about 1.5cm thick. Cook until browned on one side and then flip to cook the other side. Transfer to a serving plate.
-
Brush or spoon over teriyaki sauce, top with mayo in a zig-zag pattern, sprinkle with rice seasoning, sliced spring onions and add togarashi to taste.
Notes
-
Togarashi is a Japanese chilli. It has orange rind in it and it’s so good. Don’t limit your use of this to Japanese dishes.
-
Rice seasoning can be purchased from your Asian grocer and some supermarkets. It’s seaweedy, sesame seed goodness.
-
To anyone who has read this recipe and seen my video making okinomiyaki, did you notice that I do things in a slightly different order each time? In the written recipe, I add the dry mix to the cabbage then add the wet mix. In the vid I add the wet mix to the dry mix and then add that to to cabbage. The point is that slight changes don’t make a huge difference in most recipes. Try it, enjoy the process, taste as you go and feel proud of yourself you good thing!!
-