Vegan Okonomiyaki with Tonkatsu Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the pancakes:
- 300 g wheat flour
- 250 ml water
- 2 tablespoon soy flour
- 0.5 ½ white cabbage
- salt and pepper
For the sauce:
- 1 bunch spring onion (s)
- 120 ml ketchup
- 4 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce
- 2 teaspoons agave syrup
- 2 teaspoons mustard
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
Print Recipe
Pin Recipe Instructions
- Tonkatsu sauce:
- Finely chop the white part of the spring onions, slice the green part and set aside for garnish. Mix the chopped part together with the other ingredients in a blender.
- Pancakes:
- Halve the cabbage. Quarter one half and cut into small pieces. Stew in salted water until the cabbage is soft and collapsed. Mix the dough ingredients in a large bowl. If the dough is too thick, add a little more water until it is thick. Drain and add the cabbage. Season everything with salt and pepper.
- Heat the vegetable oil in a pan and bake the pancakes over medium heat for 8-10 minutes on each side until they are brown. Brush with the sauce and garnish with the spring onion rolls.
- Tip:
- The recipe is a basic recipe. If you want, you can top the pancakes with other ingredients such as mushroom slices, vegetables or soy mince, add algae flakes to the batter or serve vegan mayonnaise.
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