Vegan okonomiyaki with tonkatsu sauce

Ingredients for 4 servings:

• 300 g wheat flour
• 250 ml water
• 2 tbsp soy flour
• ½ white cabbage
• salt and pepper
• 1 bunch of spring onions
• 120 ml ketchup
• 4 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tsp agave syrup
• 2 tsp mustard
• 2 tsp garlic powder
• 1 tsp ginger powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Japanese pancakes with white cabbage

Tonkatsu sauce: Finely chop the white part of the spring onions, slice the green part, and set aside for garnishing. Blend the chopped part with the other ingredients in a blender. Pancakes: Halve the cabbage. Quarter one half and cut into small pieces. Sauté in salted water until the cabbage is soft and wilted. Mix the batter ingredients in a large bowl. If the batter is too thick, add a little more water until it thickens. Drain the cabbage and add it. Season everything with salt and pepper. Heat vegetable oil in a pan and cook the pancakes over medium heat for 8-10 minutes on each side, until browned. Brush with the sauce and garnish with the spring onion rolls. Tip: This is a basic recipe. If you like, you can top the pancakes with other ingredients before turning them, such as sliced ​​mushrooms, vegetables or soy mince, add seaweed flakes to the batter or serve them with vegan mayonnaise.