This doesn’t look like the Okonomoyaki you typically see.
It’s a square, and not round.
Okonomiyaki is usually fried in a pan.
Well, that was the plan for me, too, but the first one stuck to the pan.
I got so stressed out that I decided to pour the rest of the batter into the oven pan and let the oven do the work.
Well, I had never done that before, but it worked perfectly!
Actually, I may cook my Okonomiyaki this way from now on.
It’s easy (especially you have to make several pieces) and I don’t have to worry about it sticking to the pan.
Once it was cooked, I spread Tonkatsu sauce (I thin I like it better than Okonomoyaki sauce, which is often too sweet), Dijon mustard, and scallion.
Then served with homemade vegan mayo.
Oh, I forgot to tell you, but this Okonomyaki was mainly made with oatmeal, tofu, and chickpea flour.
This is our preferred version (vs. flour) because we like its softer texture.
This time I added cabbage, scallion, king mushrooms, and shio-kombu (salted kombu seaweed).
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