These Japanese pancakes are usually made in a large round resembling a pizza and cut into wedges. This recipe scales down this tasty treat to small pancakes for pickup food at a party. Traditional Okonomiyaki contain the somewhat gelatinous pureed mountain yam that helps hold the pancake together. Since it may be difficult to find, this recipe uses tapioca flour instead with good results.
- 1/3 cup vegan mayonnaise
- 1/2 teaspoon Sriracha sauce
- 3/4 cup all-purpose flour
- 1/4 cup tapioca flour
- 2 cups napa cabbage, finely shredded, blotted dry
- 2 green onions, minced
- 2 tablespoons nori flakes or finely slivered nori
- 1 tablespoon nutritional yeast
- 1 tablespoon tamari soy sauce
- 1/4 teaspoon liquid smoke
- 2/3 cup vegetable broth
- neutral vegetable oil, for frying
1. In a small bowl, combine the mayonnaise and sriracha, stirring to blend well. Set aside.
2. In a large bowl, combine both flours, the cabbage, green onions, and nori. Stir in the yeast, tamari, liquid smoke, and broth, and mix well to combine.
3. In a large skillet, heat a thin layer of oil over medium heat. Spoon about 1½ tablespoons of the pancake mixture into the hot skillet, pressing with a metal spatula to flatten. Repeat with additional mixture, making as many pancakes as will fit in the skillet without crowding. Cook until golden brown on both sides, 6 to 7 minutes per side.
4. Transfer to a platter and keep warm while you make the rest of the pancakes. To serve, top each pancake with a small amount of the sriracha mayonnaise. If not using right away, bring the pancakes to room temperature, then cover and refrigerate for up to 2 days.