This delicious Japanese style savoury pancake is quick and easy to make. These pancakes are popular in their native Japan, this variety is vegetarian.
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy585 Kcals
- For the vegetarian okonomiyaki sauce:
- 3 tbsp ketchup
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp blueberry jam
- 1 pinch each of salt, pepper, nutmeg, caraway
- For the pancakes:
- 100 g pointed cabbage
- 50 g courgette
- ¼ red pepper
- 2 spring onions
- 2 tbsp sweetcorn (canned)
- 2 tbsp vegetable oil
- 2 tbsp fried onions
- 2-3 chive stems
- For the batter:
- 300 g tofu (soft type)
- 1 tsp. instant vegetable stock (or 1 tbsp Kikkoman naturally brewed soy sauce)
- 6 tbsp cornflour / potato starch
For the vegetarian Okonomiyaki sauce place all the ingredients in a bowl and mix to a smooth sauce with a hand mixer.
Clean the pointed cabbage, courgette and peppers, cut into strips of about 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.
For the batter, puree the tofu with a hand mixer and mix well with instant vegetable stock and cornflour/potato starch. Add the prepared vegetables and sweetcorn and mix.
Heat 1 tbsp of oil in a large frying pan (min. 32 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and form the mixture into two circles of approx. 15-18 cm with a spatula. Sprinkle with 1 tbsp of fried onions and fry over medium heat for 2-3 minutes.
Turn over carefully with a spatula and fry for 2-3 more minutes (reduce heat slightly). Prepare a second pancake in the same way. Wash the chives, dab dry and finely chop.
Place the okonomiyaki on two plates with the vegetable side up and spread with the vegetarian okonomiyaki sauce. Sprinkle with chives and serve.