okonomiyaki, okonomiyaki, okonomiyaki

i got a bee in my bonnet about okonomiyaki. say it out loud in your best, terrible Japanese accent and i'm sure the  decision to make these will shortly overpower you. 

makes three serves. 

1c flour of choice

0.5tsp baking powder

0.5tsp sugar

0.25tsp salt

1tsp vegetable stock powder (i like massel)

175ml (12Tbs) aquafaba- drained liquid from tinned beans such as chickpeas OR 3 egg equivalent of egg replacer

3c finely shredded cabbage (and/or other veg, like carrot, spinach)

2 spring onions, finely chopped

0.75c cold water

serving suggestions: steamed rice, salad, chopped spring onion, toasted sesame seeds, pickled or fresh ginger, tonkatsu or other sweet bbq type sauce, and mayonnaise- this is my favourite http://www.mindbodygreen.com/0-12119/a-homemade-vegan-mayo-recipe-that-will-blow-your-mind.html

in a large bowl, mix the dry ingredients with a whisk. add the aquafaba; whisk gently, then add the water and mix for a few minutes until combined and no big lumps remain. mix in the shredded veg and the spring onion. 

heat a frying pan to medium and add a small amount of oil (I use a pump spray and a non sick on for ultimate ease). use a ladle to dish out a generous, fist-sized scoop of mixture. do not flatten; cover the frying pan with a lid for five minutes before flipping the okonomiyaki and cooking covered for another five minutes. flip back to the original side and cook, uncovered for a few more minutes. 

serve with whatever toppings and sides you like!

corncakes with tartare sauce

1c frozen corn kernels, thawed

1c soymilk

1.5c cornmeal

1tsp baking powder

0.5tsp bicarb

1tsp salt

2Tbs agave or maple syrup

2Tbs oil

1 lemon, juice and rind

2Tbs herbs/spices to taste: smoked paprika, cayenne, dried ground rosemary and thyme

blend the corn and soymilk in a food processor four about 30 seconds. add all remaining ingredients and blend until combined. 

preheat a non-stick pan on medium heat for 1 minute; add a teaspoon of oil and measure out 3 large tablespoons of mixture for each cake. cook for 2 minutes then flip; cook for 3-5 minutes or to taste.

tartare sauce

total cheat, but yum: finely chop 1 gherkin or medium pickle, mix into 3Tbs mayonnaise. that's it!