Ingredients
Directions
Make your chia eggs: Add the chia seeds and water to a medium bowl, whisk and set aside while you prepare the remaining ingredients.
In a large bowl, add the buckwheat flour, salt, baking powder and mix together.
Next, add the dashi broth. Mix until combined.
Stir in the yam, cabbage, green onion, and optional salt and pepper.
Fold in the chia eggs.
Heat a large skillet over medium heat. Brush the skillet with extra virgin olive oil or avocado oil, wiping up any excess with a paper towel. Once the skillet is hot, scoop approximately ¼ cup of the mixture onto the skillet and press it down until it’s about 1/2 -inch thick. Cook on each side until golden, about 3–4 minutes per side.
Top the pancakes with the Spicy Sauce, Gomasio, and optional cilantro, and serve with optional pickled ginger and coconut aminos. Makes approximately 12 Okonomiyaki.
Chef's Notes
Substitutions
In place of chia try flax meal.
In place of buckwheat flour, quinoa flour, oat flour or spelt flour.
Other veggies to try in this recipe in place of or in addition to the veggies offered include mushrooms, red cabbage, bok choy, spinach, daikon radish, red radish, taro root, and purple sweet potato.
In place of tahini try almond butter or your favorite nut butter of choice.
Prep Ahead
Make Umami Vegan Dashi ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Storage
Store Okonomiyaki in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Ingredients
Directions
Make your chia eggs: Add the chia seeds and water to a medium bowl, whisk and set aside while you prepare the remaining ingredients.
In a large bowl, add the buckwheat flour, salt, baking powder and mix together.
Next, add the dashi broth. Mix until combined.
Stir in the yam, cabbage, green onion, and optional salt and pepper.
Fold in the chia eggs.
Heat a large skillet over medium heat. Brush the skillet with extra virgin olive oil or avocado oil, wiping up any excess with a paper towel. Once the skillet is hot, scoop approximately ¼ cup of the mixture onto the skillet and press it down until it’s about 1/2 -inch thick. Cook on each side until golden, about 3–4 minutes per side.
Top the pancakes with the Spicy Sauce, Gomasio, and optional cilantro, and serve with optional pickled ginger and coconut aminos. Makes approximately 12 Okonomiyaki.
