Okonomiyaki Fritters

Okonomiyaki is a popular Japanese street food loaded with cabbage, okonomiyaki sauce and mayonnaise. These fritters are a twist to the traditional pancake style but still pack the same savory taste and hearty flavor!

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Fritters

6-8 servings

DRY INGREDIENTS

• 4.6 oz (130g) oat flour

• 1.4 oz (40g) white rice flour

• 1 oz (30g) pea protein or chickpea flour (you can also use oat flour)

• 2 tsp cane sugar

• 1/2 tsp baking soda

• 1 tsp nutritional yeast

• 4 tsp unsalted kombu dashi powder (sea kelp powder)

• 1½ tsp salt

• 1/8 tsp turmeric (optional for color)

WET INGREDIENTS

• 9.5 oz (270g) water

• 1 tbsp rice vinegar

• 1 tbsp mirin

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OTHER INGREDIENTS

• 10.6 oz (300g) cabbage

• 7 oz (200g) zucchini

• 8 oz (230g) nagaimo (mountain yam)

• 4 abura-age (deep-fried tofu skin)

• 3.5 oz (100g) carrot

• 0.5 oz (15g) red pickled ginger

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TOPPINGS

• Scallions

• Aonori (dried green seaweed flakes)

• Okonomiyaki sauce

• Mayonnaise

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Instructions

1. Cut the cabbage, zucchini, mountain yam any way you like.

2. Boil the tofu skin for about 3 minutes to remove oil and drain. Cut the fried tofu skins into 1/2 inch squares.

3. Finely slice the carrots and drain any excess water from the red pickled ginger.

4. Mix the dry ingredients in a large bowl.

5. Add the sliced vegetables and fried tofu skin to the mixed bowl of dry ingredients (except the pickled ginger) and mix well.

6. Next, add the wet ingredients and mix well. 

7. Heat oil in the frying pan and spread the combined mixture in a circle. When the bottom is nicely browned, flip over and cook both sides evenly. Add the pickled ginger towards the end as the color may bleed into the fritter.

8. Add okonomiyaki sauce, vegan mayonnaise, scallions or aonori.

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Okonomiyaki sauce

Gluten-free, Nut-free, Refined Sugar-free, Oil-free

(For okonomiyaki, fried dipping sauce, stir fry noodles, etc.)

INGREDIENTS

• 3 oz (90g) onions

• 5.3 oz (150g) carrots

• 1 tbsp cooking sake

• 1 tbsp water

• 0.7 oz (20g) apple sauce

• 0.3 oz (10g) tamarind paste

• 3.5 oz (100g) gluten-free soy sauce

• 1.4 oz (40g) agave

• 1.4 oz (40g) date syrup

• ½ tsp black pepper

• ⅛ tsp ground cloves

• 1 tbsp blackstrap molasses

• ½ garlic clove (remove green center)

• 1.5 tbsp tomato paste

• 2 tsp lemon juice

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Instructions

1. Slice the onions and carrots, add cooking sake, water and microwave for 3 minutes. (720W setting)

2. Add all the ingredients in a blender and blend until smooth.

3. Store in a sterilized container and refrigerate which will be good for 1 week or freeze which will be good for 1 month.

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