Vegan Okonomiyaki

Aw we're so happy the Vegan Okonomiyaki is being enjoyed, Martunia!

Ooo thanks for taking the time to share, Sophie! 😃

Hey Sandra, thanks for sharing your experience with the okonomiyaki. We've just rewritten step five to help with clarity 😊

Hey Kate, oh no! The flour helps bind together the okonomiyaki when combined with the other ingredients. Just to confirm, did you add only ½ cup (120 mL) of the flavoured broth, and not more? In case it helps, we find this recipe works best when a thinner layer of the batter is poured onto the warm pan. If it's too thick, it might not cook all the way through. And indeed, you could indeed add a flax egg or other binder if you'd like though 😊

Yes, I only used 1/2 c water. It seemed like my cabbage was much moister than yours. As the cabbage cooks inside the pancake, it gets wetter rather than drier. The part in the video that I don't quite find accurate is at 2:10 when you remove the lid (after "4 to 5 minutes") and the pancake looks so dry and crispy on the bottom. Mine stays wet for about 10 min even if uncovered. Are you sure you cooked it covered? And only 5 min? Did you salt and drain your cabbage or do anything else to it?

Hey Kate, ah gotcha - indeed the the moisture of veggies can affect the final result. In step 3, cooking the mushrooms until most of the moisture has evaporated can help, as mushrooms do tend to release a lot of moisture when cooked. We didn't pre-cook or season the cabbage, but if you feel your cabbage might have a naturally higher moisture content, you could certainly cook it as well like with the mushrooms. Lastly, draining the silken tofu well before puréeing it in the bowl can help reduce moisture also :) We did cook it covered for 4 - 5 min, but if the mixture looks too wet, you did well to remove the lid and let it cook without it. I hope these tips help in case you decide to give it another go!

Hey Gabriela, oh no! If the outside is burning, it could be worthwhile to add a touch more oil and lower the stove heat 😊

Thanks for the advice! ☺️ It also worked better once I made them thinner.

Hey Inge, thanks for taking the time to share! We can't seem to find the typo 😅 whereabouts in the recipe is it?

it is on the 'info' page of the recipe.
It says: ....it can be found throughout Japan, but the base it (and I think this should be 'is') usually a wheat batter,....etc.
It caught my eye, although it is only a teeny, tiny something :)

Ah gotcha! Just fixed it on our backend, Inge, thank you. It should refresh on the front end of the app soon 🤗

Aw we're so thrilled to hear, Donna! Thanks a bunch 🤩

Hey Hanna, the nori used to make sushi doesn't really impart much of a taste in the water, so you can either skip the infusion step altogether or consider dried mushrooms to infuse an umami flavour into the broth 🙂 enjoy!

Hey Johanna, I find this recipe is the best fresh. I imagine you could store the cooked okonomiyaki in an air-tight container in the fridge for up to 3 days, but without testing it I can't say confidently if it'll hold up well in the freezer (it may fall apart) - do let us know if you give it a try though! 🙂

Oooo thanks so much for sharing your experience with the recipe, Polina! Sounds lovely 😍

Mmm sounds lovely, Alba, we're so glad the recipe was enjoyed 😃

Hey TiGar, rice flour can be used in place of all-purpose flour. In case you're interested and haven't seen it already, clicking the "swap out" button below the recipes servings sizes sometimes lists substitute options 🤓

Thank you again that’s a great suggestion!

Aww we're so thrilled to hear, Traya, thank you 🤗