Recipes

• The Ancient Art of Stir-Frying
• My First Time Ever Working in a School Kitchen
• Risotto Lessons
• Knife Cut Variations
• First Week Reflections
• My Go-to Dish: Okonomiyaki
• Hail to Kale
• First Afternoon at VegChef
• First Morning at VegChef
• Starting My Journey of Becoming a Chef
• Last Lunch at Home (for now)
• Morning Lunch Prep when in Hurry
• More Like Me
• A Fulfilling Day
• Flavours of Changchun (长春）
• 7 days

Okonomiyaki

🕒 Prep Time: 15 mins | 🍽️ Serves: 1-2

Ingredients:

• 1/2 cup flour
• 1/2 cup cold water
• 1/2 tsp baking soda
• 1/4 cup silken tofu
• 1 tbsp soy sauce
• 1/2 tsp MSG or kombu dashi(optional)
• ca 1 cup chopped cabbage
• Vegan mayonnaise & okonomi sauce
• Green onion & aonori for garnish

Instructions:

1. Mix flour, water, baking soda, tofu, and soy sauce to form a smooth batter.
2. Fold in the chopped cabbage until evenly coated.
3. Heat a pan over medium heat, add a bit of oil, and pour in the batter.
4. Cover with a lid and cook for 5 minutes to steam the cabbage.
5. Flip the pancake and cook uncovered until crispy and golden brown.
6. Spread vegan mayonnaise and okonomi sauce on top.
7. Garnish with green onion and chopped nori seaweed.

Enjoy your homemade Okonomiyaki!