OKONOMIYAKI (Vegetarian Version)

OKONOMI＝As you like, YAKI=grill .
Sometimes introduced as "Japanese Savoury Pancake", but I call it "Japanese Paratha". It's very famous, popular and must have food while in Japan.

Base ingredients are Flour(Maida) and Cabbage, but there are a few ingredients that are necessary and can be replaced with green lettered ones such as
1)Nagaimo= Japanese Yum Potato: Arbi
2)Tenkasu(Tempra bits): Plain Boondi
3)Okonomiyaki Sauce: Self-made, described below
4) Mayonnaise: Self-made, described below
5)Katsuobushi(dried bonito flakes): Fried Onion
6)Ao-nori(dried green seaweed): Dried Parsley

Ingredients: serving 2
1)Cabbage 500g
2) Maida 120g
*3) Salt (When using Bhoondi, no need to add Salt)
4)Breakfast Sugar 1/2tsp
5)Baking Powder 1/2 tsp
6) Dashi (Japanese soup stock, broth) 1/2cup: Add 1/2tsp of Kombu Dashi or
1/3 Maggi Veg Stock Cubes into 1/2cup water
7)Naga-imo (Yama-imo) or 3-4 Arbi, peeled and grated 80g
8)Pickled red ginger
9)Oil (vegetable, canola, soybean, etc.)
10)Tenkasu(Tempura Bits) or Plain Boondi 4 Tbsp
11)Shredded Cheese

* Okonomiyaki Sauce(Vegetarian Version)
1.Veg Worcestershire Sauce 2 Tbsp
2.Ketchup 2 Tbsp
3.Honey 1tsp

*Mayonnaise
①1/4 cup Fresh Cream
②1tsp Condensed Milk
③1/3tsp Mustard Paste
④1/2 cup Oil (Soya Oil or Canola Oil is recommended)
⑤1/2 tsp Vinegar or Lemon Juice
⑥pinch of salt, black pepper powder

↓↓↓ how to make veg mayonnaise
1) Add Fresh Cream and Condensed Milk, whisk them with blender or beater till fluffy,
to its desired consistency.
2)Add Oil gradually while continuously beating the cream. "The key for getting eggless mayonnaise" is to add the oil very slowly in a steady stream while beating it.
3)Add Mustard Paste, salt and pepper powder, whisk together.
4)Add lemon juice or vinegar, Beat 1 minute at high speed. Mayonnaise is ready!

Toppings:
＊Okonomiyaki Sauce
＊Japanese Mayonnaise
＊Fried Onion
＊Dried Parsley (or Ao-nori)
＊Picked Red Ginger

How to make:
Prepare Okonomiyaki Batter

1)In a bowl, combine Maida, Sugar, and Baking Powder and mix them well.
2)Peel and grate Arbi (You can use a wet grinder)
3)Add 1), 2) and Dashi(Broth), mix well and keep it in the refrigerator for half an hour.

4)Mince the cabbage leaves.
5)Mix Okonomiyaki Sauce ingredients well and set aside.
6)Take out the batter and add 10) 4 Tbsp of Plain Boondi, minced
Pickled red ginger, and mix well.
7)Add chopped cabbage to the batter 1/2 and mix well, add the rest of the cabbage and mix thoroughly.

To grill Okonomiyaki:
1)Heat the vegetable oil in a large pan, or Tawa. When it's hot, spread the batter in a circle.(approx diameter 20cm,thickness 2cm)

2)In medium heat, cook covered for about 5 minutes.

3)Gently press the Okonomiyaki from the side, to fix the round shape.
(do not press from the top, as the fluffiness will disappear.)

4)Flip over

5)Add shredded cheese on top, cover, and cook for another 5 min.

6) Take the lid, cook uncovered for 1~2min.
Place it on a plate.

*To serve:
Apply Okonomiyaki Sauce, add Mayonnaise, sprinkle fried onion, add dried parsley, and put pickled red ginger on top.

To order "Organic Vegetables" in Delhi NCR, please refer to 
Tomato Project.(←←Click)