Okonomiyaki is a Japanese savoury pancake and has lots of cabbage. We get lots of cabbage from Riverford in the Winter so it’s perfect recipe to make at the moment.
I used the Shimmered Shiitake Mushroom that I made yesterday for the topping. I also put some raw red peppers and seaweed for crispiness. I also put Kewpie mayonnaise (Japanese mayonnaise) and bull dog sauce (Japanese brown sauce) that I got from an oriental super market.
It still wasn’t as nice as bacon so I’m thinking of trying it with smoked tofu. I don’t usually like smoked tofu as it’s rubbery and fresh tofu are much nicer but it might work well as a topping.
I also got carried away and made them too big and thick!
miso vegetarian 