MiSOgood Vegan Okonomiyaki

MiSOgood Vegan Okonomiyaki
2 Teaspoons Toasted Sesame Oil
3/4 Cup Chickpea Flour
1/2 Teaspoon Baking Powder
3/4 Cup Water
2 Tablespoons MiSOgood Brown Rice Miso
4 Ounces (About 2 1/2 Cups) Coleslaw Mix or Shredded Cabbage
2 Scallions, Sliced in 1/2-Inch Lengths
1 Teaspoon Pickled Ginger (Beni Shōga), Minced

Okonomiyaki Sauce:
3 Tablespoons Tomato Sauce
1 Tablespoons MiSOgood Brown Rice Miso
2 Teaspoons Maple Syrup

To Serve:
2 Tablespoons Vegan Mayonnaise
Shredded Nori, to Taste

Place a medium skillet over medium-low heat. Drizzle sesame oil evenly across the bottom, tilting the pan to thoroughly coat.

In a large bowl, whisk together the chickpea flour and baking powder. Once thoroughly blended, whisk in the water and miso, stirring vigorously until smooth. Make sure there are no lumps remaining.

Scatter the coleslaw or cabbage evenly over the hot skillet, along with the scallion and ginger. Gently pour the chickpea flour batter on top, being careful not to disturb the vegetables. Let cook, undisturbed, for about 10 minutes, until very lightly browned around the edges. Flip like a giant pancake and cook the opposite side for another 10 minutes, until golden brown, fully set, and the cabbage tender.

While the pancake is cooking, prepare the sauce by whisking together the tomato sauce, miso, and maple syrup until smooth.

To serve, transfer the okonomiyaki to a plate, drizzling generously with okonomiyaki sauce and mayonnaise as desired. Top with a pinch of shredded nori and cut into wedges. Enjoy right away, while piping hot.

Makes 2 - 3 Servings

NOTE: For a spicier bite, try replacing 1 - 2 cups of the plain cabbage with kimchi.