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Japanese Vegetable Pancake (Okonomiyaki)2013-01-10

 

Ingredients: 1 ½ cups of flour
½ cup of Chinese yam
1 cup of water
¼ head of cabbage
1 carrot
Mushrooms (optional)

Condiments: 1 tbsp oil
1 ½ tsp salt
Some pepper, wasabi, vegan mayonnaise, seaweed powder, and pickled ginger

Steps:

1. Chop the cabbage and carrot into short shreds. Slice the mushrooms.
Mix all three ingredients well and divide into two portions.
2. Peel the Chinese yam and mash it.
3. Add flour and mashed Chinese yam to a bowl. Add oil, salt, and pepper, and stir clockwise for five minutes. Divide into two portions.
4. Combine one portion each of step 1 and step 3 into a mixture.
5. Add some oil to a flat pan and pour the mixture from step 4 into the pan. Cook with low heat.
When it has hardened, sprinkle with grated ginger and turn the pancake over. Cook the pancake for three more minutes with the lid on. Then turn up the heat to medium and flatten the pancake as it fries until it is crisp.
6. When done, squeeze on wasabi and vegan mayonnaise and sprinkle seaweed powder on top.

Note:

1. The pancake will taste better when it is thicker.
2. Pickled ginger is available in Asian supermarket.

Alternatives: Ketchup can be served as an alternative for wasabi.