日式大阪燒 Vegan Okonomiyaki
Vegan Okonomiyaki is a savory Japanese pancake made with shredded vegetables, a light batter, and flavorful toppings. This plant-based twist on the classic dish is customizable, easy to make, and packed with umami goodness. Perfect for a quick meal or snack!
Ingredients
Batter
- Flour 麵粉 1 Cup
- Water 水 1⁄2 Cup
- Salt 鹽 Some
- Mushroom Seasoning 香菇精 Some
Ingredients
- Cabbage 包菜 Abt 2cm diameter
- Japanese Yam 山藥 Abt 3cm diameter
- Mushrooms 香菇 2 pcs
Sauce 阪烧酱
- Tomato Sauce 番茄酱 1 1⁄2 spoons
- Light soy sauce 酱油 Some
- Sugar 糖 Some
Toppings
- Vegan Mayonnaise 无蛋美乃滋
- Seaweed flakes 紫菜
- Sesame seeds 芝麻
- Sesame seeds 芝麻
Instructions
1. Prepare the ingredients: Cut cabbage into smaller pieces, dice or blend yam into a mash, cut
mushrooms into cubes & fry till fragrant.
2. Prepare the batter: Mix flour, water, salt and mushroom seasoning to combine. Add in
mashed yam.
3. Add cabbage and fried mushrooms into the mixture.
4. Heat a non-stick pan on medium heat. Pour in batter & spread to form a circle. Fry until both
sides are golden brown. (about 3 mins per side)
5. While frying, prepare the sauce by mixing tomato sauce, light soy sauce and sugar.
6. Once both sides are golden brown, remove from pan.
7. Spread the sauce evenly on the okonomiyaki. Top with mayonnaise, seaweed and sesame
seeds. Ready to serve.
1.备好需要使用的料:把包菜切成随意大小,山药切碎或磨成泥,香菇切丁,翻炒香菇
2.制作面糊: 加入面粉,水,盐,香菇精。拌匀后再放入准备好的山药
3.将备好的包菜,香菇放到面糊里搅拌
4.开中火,锅热后把搅拌好的面糊放入锅中,铺平,煎至金黄 (一面大概需要3分钟左右)
5.在煎的过程中可制作大阪烧酱——加入番茄酱,酱油和糖,拌匀
6.若一面已呈现金黄色即可翻面
7.待两面都呈现金黄色就可以出锅了
8.把大阪烧酱均匀的涂在大阪烧表层再根据个人喜好加入美乃滋/紫菜/芝麻等等
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 510Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1503mgCarbohydrates: 89gFiber: 12gSugar: 11gProtein: 16g