Traditionally, Okonomiyaki is made of wheat flour.
But recently I’ve been making mine with oatmeal as a main ingredient, and I’ve been loving it.
The batter was made of oatmeal, rice flour, chickpea flour, extra firm tofu (pureed), water, salt, sugar, soy sauce.
It does not look very smooth before cooking, but don’t worry.
Once placed in a pan, lightly pressed, and cooked, it stays together and makes a perfect textured Okonomiyaki.
This time I added mushrooms, cabbage, corn, and chive flower to the batter.
But you can really use anything you like, from meat, seafood, to veggies.
For the sauce, this is my favorite, Japanese Worcestershire sauce.
I drizzle this sauce over Okonomiyaki still being cooked in a pan.
Let the sauce fall on the pan from the side of Okonomiyaki.
It caramelizes and creates a wonderful smell in the kitchen.
This is a thicker and sweeter type of sauce.
(The one you see in the photo is actually for Japanese fried noodles “Yakisoba”, but the same company sells the okonomiyaki sauce similar to this).
My husband prefers this.
It was served with mustard, homemade vegan mayo, Aonori (dried seaweed flakes), and pickled beets.
Itadakimasu – Thank you for the food.