Vegan Okonomiyaki

Steps

1. 1

   Add the kombu and water to a saucepan. Cook, covered, at a gentle simmer for 10 minutes to make a broth. Allow the broth to cool to room temperature before removing the kombu.

2. 2

   Meanwhile prepare the green onions, cabbage, and mushrooms.

3. 3

   Grill the mushrooms until golden in a non-stick large pan over high heat. Remove them from the pan. Wipe the pan clean, it'll be used to make the pancakes.

4. 4

   Add the tofu to a large bowl. Mash using a fork, or optionally, blend using an immersion blender until puréed.

5. 5

   Then add the flour, baking powder, and cooled kombu-broth to the large bowl*. Stir to combine.

6. 6

   Add the cabbage, green onions, and grilled mushrooms. Stir until everything is coated in batter.

7. 7

   Heat some oil in the large pan over medium-high heat. Add 1 cup of the cabbage mixture. Use a spatula to pat the mixture into a round shape. Cover the pan with a lid and cook until the bottom is golden, about 4 minutes.

8. 8

   Gently flip the okonomiyaki, cover again, and cook on the other side until golden.

9. 9

   Transfer to a plate, drizzle with okonomiyaki sauce, mayo, and any other desired toppings. Enjoy!