Meatless Monday: Vegetarian Okonomiyaki
Happy Monday! Start off your week by eating a healthy Japanese pancake, full of veggies and topped with a special sauce and sesame seeds, for breakfast!
Why vegetarian? According to an article about a recent report in World Watch Magazine, “replacing livestock products with meat alternatives would ‘have far more rapid effects on greenhouse gas emissions and their atmospheric concentrations — and thus on the rate the climate is warming — than actions to replace fossil fuels with renewable energy.’ ” Here’s a tasty recipe to get you started!
**Recipe makes about 12 pancakes
5 large eggs
2 teaspoons quick vegetarian dashi (you can substitute soy sauce)
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all purpose flour
2 cups shredded cabbage
1 bunch scallions, trimmed and chopped
Canola oil for frying
Japanese mayonnaise (see below for substitute)
Katsuobushi (dried bonito flakes), for garnish (optional)
Sriracha, for garnish (optional)
1. In a mixing bowl, whisk together eggs, dashi, oil and salt. Slowly add flour, whisking all the while to avoid clumps.
2. Add cabbage and scallion; gentle fold both into the batter using a mixing spoon or silicone spatula.
3. Generously coat the bottom of a large frying pan set over medium-high heat. (I use about 2 tablespoons of oil for a 9″ pan. You do not want to deep fry these pancakes, but you also don’t want them to stick to the bottom of a barely oiled pan.) Once the oil is hot and glistening, ladle the batter into the pan as you would regular pancakes. Cook for about 3 minutes, until golden brown on one side; flip and repeat. Serve warm pancakes drizzled with Japanese mayo and sprinkled with katsuobushi. Add some sriracha, too, if you’re feeling spicy!
To approximate Japanese-style mayonnaise: Add 1 teaspoon of rice wine vinegar to every 1/4 cup of American-style mayo.
Recipe originally by One Hungry Mama.
Peace Grl Out!