Okonomiyaki Night!

I love okonomiyaki! Well, actually, I love the idea of them. I never ate any in restaurants because they are usually garnished with bonito flakes. Tonight however, I really wanted to cook something special and this came to my mind! An okonomiyaki is a Japanese cabbage pancake that is traditionally garnished with ponzu sauce, mayo, bonito flakes and lavish leaves.

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For tonight, I made an easy version of ponzu sauce and a cashew mayo to top off my red cabbage pancake. Delicious! Simple, yet very impressive!

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Here is what you need for 10-12 pancakes:

For the pancakes:

  • 1 potato
  • 3 carrots
  • 1/2 cabbage (red or green)
  • 1 inch piece of ginger
  • 1/4 cup seaweed flakes
  • 3/4 cup brown rice flour
  • 3/4 cup chia seeds
  • 1/4 cup corn starch
  • 1 1/2 cup water
  • 2 pinch red pepper flakes
  • salt and pepper to taste
  • oil for pan-frying.

For the ponzu sauce:

  • 2 tbs ketchup
  • 2 tbs tamari or soy sauce
  • 1 tsp maple syrup

For the mayo:

  • 1 cup raw cashews
  • 1 cup of water
  • juice of 1/2 lime
  • 1 pinch of salt

Here is what you do:

For the ponzu sauce: Mix all the ingredients with a spoon.

For the mayo: Process all the ingredients in your food processor or blender until smooth.

For the pancakes:

  1. Wash and peel the potato. Pass it under water to remove some of the starch and then grate it. Place in a bowl and sprinkle with some salt. Mix well and let sit.
  2. Wash and peel the carrots. Grate and add to the potato.
  3. Wash the cabbage and cut finely or grate. Mix in with the carrots and potato.
  4. Grate the ginger piece and add it to the mix along with the seaweed flakes.
  5. In a bowl, mix the rice flour, chia seeds, and corn starch with the water. Add to the vegetables and mix until well combined. Season and add the red chilli flakes.
  6. In a skillet on medium heat, place some oil. Add 1/2 cup of the mix at a time and press it down with a spatula. Cover with a lid and let cook for 3 minutes. Uncover, flip over and let cook again for 3 minutes with the lid on.
  7. Place on a cookie sheet in the oven until you are done cooking the other pancakes.
  8. To serve: garnish each pancake with some ponzu sauce and mayo. Serve hot! Itadakimasu!

These are so delicious! Crispy on the outside, tender in the inside, slightly sour because of the ponzu and creamy with the mayo: it’s like a party in your mouth!

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I will definitively make these again. Let me know if you try them out!

 

 

 

Gluten Free Vegan Pancakes Recipe

The duo loves brunch… which is a bummer when considering all the animal products that make brunch, brunch: fried eggs, bacon, sausages, cheese…

Well that’s why Saturday morning, we decided to try and make pancakes in view of someday having enought breakfast recipes to have a brunch.

For a first try, I have to say these turned out fantastic!

Yummy! We ate our pancakes with some dragonfruit slices!

Yummy! We ate our pancakes with some dragonfruit slices!

Here is what you will need:

° 1/3 cup Brown Rice Flour
° 1/3 cup Coconut Flour
° 1/3 cup Chickpea flour
° 1 tbs milled flaxseeds
° 2 tsp baking powder
° 2 tsp ground cinamon
° Pinch of salt
° 2 tbs maple syrup
° 1 tsp vanilla extract
° 1 1/4 almond milk (or any other plant based milk)

Here is what you need to do:

1) Mix the three flours and the baking powder well. Coconut flour has the tendency to clump, so I suggest you use a wire wisk.
2) Add the flaxseeds; cinamon and salt. Wisk until homogeneous.
3) Add the mapple syrup and vanilla extraxt.
4) Add the milk in three times mixing well between additions. This is to avoid a too liquid batter.
5) On medium heat, preferably using a non stick pan, pour approximately 1/4 cup of batter for each pancake. Let cook until the batter stops bubbling and flip over. You will need around 3 minutes on each side.
*Quick tip*: make sure your spatula is as wide as your pancakes. We found these had the tendency to crack when turning if the spatula did not go under the entire pancake.

Your batter should look like this:

No clumps, you want to avoid a too thick, too liquid batter

No clumps, you want to avoid a too thick, too liquid batter

I love looking at bubbly pancakes!
Bubbly pancake

She ate these with mapple syrup; he ate his with peanut butter. They were very moist, tender and delicious.

Using a non stick pan really makes it easy!

Using a non stick pan really makes it easy!

We had a lot of fun making these. We really hope you’ll give them a try! Tell us how they turned out and how you served them. Enjoy!