Dairy-Free Okonomiyaki
Discover the irresistible flavors of Japan with this Dairy-Free Okonomiyaki recipe, a veggie-packed twist on the classic savory pancake. Perfect for those seeking a dairy-free option, this dish combines finely shredded cabbage, grated carrots, and sliced green onions in a simple yet flavorful batter made from all-purpose flour, eggs, and water. Cooked to golden perfection in a skillet, these hearty pancakes are topped with tangy okonomi sauce, delicate nori strips, and the zing of pickled ginger for an explosion of umami. With just 35 minutes from prep to plate, this quick and easy recipe is ideal for a satisfying dinner or a unique appetizer. Dig into a Japanese-inspired meal that proves delicious doesn’t need dairy!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3/4 cup Water
- 2 large Eggs
- 2 cups Cabbage
- 1 medium Carrot
- 3 stalks Green onions
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 tablespoons Vegetable oil
- 1/4 cup Okonomi sauce
- 1 sheet Nori (seaweed) sheets
- 2 tablespoons Pickled ginger
Instructions
Begin by preparing your ingredients. Core and finely shred the cabbage to make approximately 2 cups. Peel and grate the carrot, and, thinly slice the green onions.
In a large mixing bowl, whisk together the all-purpose flour and water until smooth. Add the eggs, salt, and pepper, and mix well to combine.
Fold in the shredded cabbage, grated carrot, and sliced green onions into the batter. Ensure the vegetables are well coated.
Heat a tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Pour half of the batter mixture into the skillet, spreading it into a circle about 6 inches in diameter. Cook for 3-4 minutes, or until the edges start to set and the bottom is golden brown.
Using a wide spatula, carefully flip the pancake and cook on the other side for another 3-4 minutes, until cooked through and golden brown.
Repeat with the remaining batter to make a second pancake, adding more oil if necessary.
Once cooked, transfer the okonomiyaki to a serving plate. Drizzle okonomi sauce generously on top.
Finely slice the nori sheet into thin strips and sprinkle over the pancakes. Top with pickled ginger.
Serve hot, enjoy your Dairy-Free Okonomiyaki!
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 28.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
