Vegan Okonomiyaki with Shiitake

Ingredients

For 4 portions

• 🌾 200g flour
• 🌾 3 Tbsp potato starch
• 🍚 1 Tsp baking powder
• 🥤 250ml tap water
• 🧈 200g silken tofu
• 🥬 400g green cabbage
• 🧅 3 medium spring onions
• 🍄 150g shiitake mushrooms
• 🏺 3 Tbsp sunflower oil
• 🥣 3 Tbsp ketchup
• 🥣 2 Tbsp soy sauce
• 🍚 1 Tbsp sugar
• 🥣 1 Tbsp rice vinegar
• 🪸 1 sheet dried seaweed
• 🌰 1 Tbsp sesame seeds

Method

1. Mix the ketchup, soy sauce, sugar and rice vinegar to make the sauce.
2. Blend or whisk the silken tofu with the water until smooth. Whisk in the flour, potato starch and baking powder to a smooth, thick batter.
3. Finely shred the cabbage, slice the spring onions and fold both through the batter until just coated.
4. Slice the shiitake. Heat 1 tablespoon of the oil in a non-stick frying pan over a high heat, fry the shiitake for 4 minutes until browned, and lift out.
5. Turn the heat to medium and add a little more oil. Pour in a quarter of the mixture and shape it into a round about 2 cm thick. Cook for 6 minutes until the base is golden and set.
6. Carefully flip with two spatulas, cover and cook for 7–8 minutes until the cabbage is tender and the middle no longer wet. Repeat with the rest, adding more oil as needed.
7. Brush with the sauce, then top with the shiitake, crumbled seaweed and sesame seeds. Serve straight away.