Vegan Okonomiyaki

Directions

1. Add the kombu and water to a saucepan. Cook, covered, at a gentle simmer for 10 minutes to make a broth. Allow the broth to cool to room temperature before removing the kombu.
2. Meanwhile prepare the green onions, cabbage, and mushrooms.
3. In a large pan on high heat, grill the mushrooms until golden on both sides. Remove them from the pan. Wipe the pan clean, it'll be used to make the pancakes.
4. Add the tofu to a large bowl. Mash using a fork, or optionally, blend using an immersion blender until puréed.
5. Then add the flour, baking powder, and cooled kombu-broth*. Stir to combine.
6. Add the cabbage, green onions, and grilled mushrooms. Stir until everything is coated in batter.
7. Add some oil to the large pan over medium-high heat. Add 1 cup of the cabbage mixture. Use a spatula to pat the mixture into a round shape. Cover the pan with a lid and cook for 4 minutes, or until the bottom is golden.
8. Gently flip the okonomiyaki, cover again, and cook on the other side until golden.
9. Transfer to a plate, drizzle with okonomiyaki sauce, mayo, and any other desired toppings. Enjoy!

Notes

• * After simmering, the broth will have lost some liquid. You should end up with about ½ cup (120 mL). If you got less, add more water. But if you got more, just add ½ cup and stop there.

Storage

• Okonomiyaki is best enjoyed immediately.