# Main courses # Vegetables

Okonomiyaki ''Japanese Savoury Pancake'' vegetarian

Total time 30 mins

30 mins preparation time

Ingredients

2 portion(s)

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

100 g

pointed cabbage

50 g

courgette

0.25 

red pepper

spring onions

2 tbsp

sweetcorn (canned)

2 tbsp

vegetable oil

2 tbsp

fried onions

2.5 

chive stems

For the batter:

300 g

tofu (soft type)

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

6 tbsp

cornflour / potato starch

Nutritional facts (per portion): 2443 kJ / 583 kcal

28.6 g Fat

29.8 g Protein

48.5 g Carbohydrates

Preparation

Step 1

For the vegetarian Okonomiyaki sauce place all the ingredients in a bowl and mix to a smooth sauce with a hand mixer.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Turn over carefully with a spatula and fry for 2-3 more minutes (reduce heat slightly). Prepare the second pancakes in the same way. Wash the chives, dab dry and finely chop.

Step 6

Place the okonomiyaki on two plates with the vegetable side up and spread with the vegetarian okonomiyaki sauce. Sprinkle with chives and serve.

Recipe-ID: 31

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

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.

Turn over carefully with a spatula and fry for 2-3 more minutes (reduce heat slightly). Prepare the second pancakes 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.

Let us know what you think

Click on the number of stars you want to give: the more the better!