Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
Chia eggs
3tbspchia seeds
½cupwater
Batter
1cuporganic buckwheat flour
¼tspbaking powder
1cupdashi broth (see Chef’s Notes)
Okonomiyaki
½cupyam (finely shredded)
3cupsgreen cabbage (finely shredded)
1cupgreen onion (sliced)
½tspsalt (optional)
¼tspground black pepper (optional)
Spicy Sauce
¼cuptahini
1tbspSriracha (or other hot sauce of choice)
1tbsplime juice (freshly squeezed)
1tbspwater
Toppings
coconut aminos (optional to taste)
pickled ginger (optional to taste)
Gomasio (link in Chef’s Notes)
Directions
1
Make your chia eggs: Add the chia seeds and water to a medium bowl, whisk and set aside while you prepare the remaining ingredients.
2
In a large bowl, add the buckwheat flour, salt, baking powder and mix together.
3
Next, add the dashi broth. Mix until combined.
4
Stir in the yam, cabbage, green onion, and optional salt and pepper.
5
Fold in the chia eggs.
6
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.
7
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
Chia eggs
3tbspchia seeds
½cupwater
Batter
1cuporganic buckwheat flour
¼tspbaking powder
1cupdashi broth (see Chef’s Notes)
Okonomiyaki
½cupyam (finely shredded)
3cupsgreen cabbage (finely shredded)
1cupgreen onion (sliced)
½tspsalt (optional)
¼tspground black pepper (optional)
Spicy Sauce
¼cuptahini
1tbspSriracha (or other hot sauce of choice)
1tbsplime juice (freshly squeezed)
1tbspwater
Toppings
coconut aminos (optional to taste)
pickled ginger (optional to taste)
Gomasio (link in Chef’s Notes)
Directions
1
Make your chia eggs: Add the chia seeds and water to a medium bowl, whisk and set aside while you prepare the remaining ingredients.
2
In a large bowl, add the buckwheat flour, salt, baking powder and mix together.
3
Next, add the dashi broth. Mix until combined.
4
Stir in the yam, cabbage, green onion, and optional salt and pepper.
5
Fold in the chia eggs.
6
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.
7
Top the pancakes with the Spicy Sauce, Gomasio, and optional cilantro, and serve with optional pickled ginger and coconut aminos. Makes approximately 12 Okonomiyaki.
