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Vegan Carrot and Ginger Okonomiyaki
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Vegan Carrot and Ginger Okonomiyaki

A vegan version of Callum from MasterChef Australia's dish, which was loved by judges and makes a great Japense starter. The original recipe called for poached chicken and crispy chicken skin which I've replaced with a variety of mixed mushrooms. If you love ginger, you will love this Japanese pancake recipe.
Course Appetizer, Lunch, Main Course, Side Dish
Cuisine Japanese
Keyword Ginger, Japanese, mushrooms, Okonomiyaki, Pancake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 Pancakes
Calories 432kcal
Author Andrew Baietta
Cost $15

Equipment

  • Pancake Rings (If you have them. Can be done without)
  • Stick Blender

Ingredients

Vegan Okonomiyaki Sauce

  • 1 Carrot Large, cut into chunks.
  • 250 g Mixed Mushrooms Cut into quarters or thick slices. I used button, swiss brown, shitake and Enoki
  • 6 cm Piece of Ginger Peeled and sliced
  • 1/4 cup Soy Sauce
  • 1/4 cup Caster Sugar
  • 1/4 cup White Vinegar
  • 1 tbsp Whole Pepper Corns
  • 1 L Water
  • 2 tsp Corn Flour

Pickled Carrot and Ginger

  • 1 cup White Vinegar
  • 1/3 cup Sugar
  • 1/2 cup Water
  • 1 tsp Whole Pepper Corns
  • 1 small Carrot Small. Peeled and sliced as finely as possible
  • 4 cm Ginger Peeled and sliced as finely as possible

Ginger Emulsion

  • 50 g Silken Tofu
  • 1 tsp Finely Grated Ginger
  • 1 tbsp White Vinegar
  • 1/4 cup Grapeseed Oil
  • 1/2 tsp Mustard I used Australian but any milder mustard would do.

Vegan Carrot and Ginger Okonomiyaki

  • 2 Carrots Large. Peeled and grated.
  • 1 tbsp Flaxseed Meal
  • 4 tbsp Water
  • 1 tbsp Sugar
  • 4 tbsp Plain Flour
  • 2 tbsp Soy Sauce
  • 1 tbsp Vinegar
  • 2 tbsp Finely Grated Ginger
  • 1/2 tbsp Grapeseed Oil
  • 1/2 tbsp Nuttalex Or equivalent vegan butter

Instructions

  • Place all of the sauce ingredients except the corn flour into a medium size pot and bring to the boil on high heat. Once boiling, uncover and simmer on low heat for around 40 minutes or until the broth has a deep flavour. You want the mushrooms to be cooked through but stay nice and firm to touch.
  • Whilst your sauce is cooking, combine all of the pickle ingredients except the carrot and ginger in a small saucepan and bring to the boil. Put your carrot and ginger in two small containers and once the pickling liquid has boiled, remove from the heat and divide between the carrot and ginger. Set aside and allow to pickle.
  • To create the emulsion, combine the silken tofu, vinegar, mustard and ginger in a cannister that will fit the stick blender. Season with salt and pepper. Start belding and add a teaspoon of the Grapeseed Oil at a time as the sauce thickens. It may not get as thick as a traditional mayonnaise or emulsion, but that's OK, it still works great on this dish. Set aside.
  • To create the batter for your vegan Okonomiyaki pancakes, in a medium to large mixing bowl, whisk together the flax seed meal and water to create a paste. This is your egg replacer and will bind everything together. Whisk in all of the other ingredients except the carrot to form a batter, then stir in your carrot. Set aside.
  • By now your broth should be tasting pretty good. If you're happy with the depth of flaour in the liquid, strain it into a small saucepan and boil on high so that it reduces. Keep the vegetables aside so that we can use the mushrooms on the finished dish.
  • Once the sauce has reduced by about half, which may take around 15 minutes, create a paste with the cornflour and a dash of tap water. Mix this into your sauce and allow it to thicken, whisking continuously as you would with a gravy. After a couple of minutes, if it's thick, remove from the heat and allow to cool slightly, it will continue to thicken as it cools. If it's not thickening, add a touch more cornflour (make sure you turn it into a paste first to avoid lumps).
  • Heat a large non stick pan on medium heat and add a little oil and nuttalex or vegan butter. Once hot, scoop 1/4 of the batter into the pan and shape into a disk. If you have pancake rings use 10cm ones. Repeat so that you're cooking 2 pancakes at a time, if your pan is big enough.
  • Cook for around 3 minutes each side, checking to ensure they aren't burning and only flipping once if you can.
  • Remove from the pan and sit on paper towel for 30 seconds to absorb excess oil.
  • To serve, start with a pancake, pour some emulsion over it, place some mushrooms, then your pickled ginger and carrot, creating a little flavour garden on top of the pancake. Finish with a good drizzle of the Okonomiyaki sauce.
  • Enjoy with some rice or a potato croquette.