1,861 likes, 144 comments - hettymckinnon on March 19, 2020: "Okonomiyaki is an unlikely pantry cooking hero - it can be made with whatever shredded veg you have on hand. Here’s the recipe I developed for the Chinatown issue of @peddlerjournal - the recipe features cabbage and Brussels sprouts but you could also use shredded carrot, sweet potato potato or finely chopped broccoli or cauliflower. NOTE FOR VEGANS, replace eggs with flax eggs, works a treat. Makes 2 x 6 inch pancakes or many more smaller ones. 1 cup plain flour ¾ cup vegetable stock, at room temp ½ tsp salt ½ tsp baking powder 3 cups finely sliced cabbage 2 cups finely sliced Brussels sprouts 2 scallions, finely chopped 2 eggs, lightly beaten 2 tbsp sunflower oil . Okonomiyaki Sauce 2 tsp sugar 2 tbsp kecap manis or sweet soy sauce 2 tbsp ketchup 1 tsp rice vinegar . To serve Kewpie or vegan mayo dried seaweed strips scallions and coriander/cilantro . To make the okonomiyaki sauce, whisk together all the ingredients in a small bowl. . To make the batter, mix together the flour, stock (or dashi), salt, + baking powder in a large bowl. . Add the cabbage, russels sprouts + scallions to the batter, mix well for at least 30 secs. Add the eggs and gently mix for about 15 seconds, or until the eggs are just combined with the vegetable batter. . Heat a skillet until hot. Add 1 tablespoon of oil to coat the entire surface of the skillet. Cooking the okonomiyaki in two batches, spoon half of the vegetable batter into the skillet to form a pancake about 6 inches in diameter + about 1 inch thick. Cook for about 3-4 minutes until golden on one side, + then carefully flip over (I slide the pancake onto a plate and then slide it back into the skillet). Reduce heat to low, cover with a lid, cook for another 5-7 minutes, until the other side is golden. Flip over one more time + cook for another 3 minutes, covered, until the pancake is well formed, cooked all the way through, and lightly golden on both sides. Repeat with the other half of the batter. Transfer the pancake to a plate, and add your toppings – drizzle over your okonomiyaki along with some mayonnaise and a scatter of dried seaweed. Top with a scatter of scallions and coriander.".