Japanese Cabbage Okonomiyaki (Vegan)

Ingredients

• 350 gWhite cabbage
• 3 pcsGreen onion
• 10 gGinger
• 120 gWheat flour
• 1 tspBaking powder
• 0.5 tspSalt
• 160 mlWater
• 1 tbspFlaxseed
• 1 tbspRapeseed oil
• 3 tbspKetchup
• 1 tbspSoy sauce
• 1 tbspMaple syrup
• 1 tspRice vinegar
• 1 tspSesame
• 2 sliceNori

Instructions

1. 1

   Chop vegetables

   • Finely shred the cabbage
   • Slice spring onions into rings
   • Grate the ginger
2. 2

   Mix the batter

   • Combine flour with baking powder and salt
   • Stir in water until a thick batter forms
   • Let ground flaxseed gel with water
   • Stir the flax mixture into the batter
3. 3

   Combine the mixture

   • Add cabbage and spring onions to the batter
   • Add the ginger
   • Mix thoroughly
   • Let rest briefly
4. 4

   Pan-fry okonomiyaki

   • Heat oil in a skillet
   • Spoon portions into the pan
   • Flatten and cook over medium heat
   • Flip and cook through
   • Drain briefly on paper towel
5. 5

   Stir the sauce

   • Whisk ketchup with soy sauce and maple syrup
   • Whisk in rice vinegar
   • Adjust to taste
6. 6

   Plate and top

   • Brush okonomiyaki with sauce
   • Sprinkle with sesame
   • Garnish with nori