By Emilia Andersson
ChatGPT's okonomiyaki
"Give a recipe for vegan okonomiyaki that doesn't use egg substitute and tastes authentic"
Updated at: Thu, 17 Aug 2023 04:06:17 GMT
Nutrition balance score
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Ingredients
4 servings
240mlall-purpose flour
240mlwater
15mlcornstarch
1.25mlsalt
1.25mlbaking powder
120mlcabbage
finely chopped
60mlcarrot
grated
60mlgreen onions
chopped
60mlmushrooms
chopped
60mlred bell pepper
chopped
30mlvegetable oil
plus more for cooking
For the sauce
Toppings
Instructions
Step 1
In a large bowl, whisk together the flour, water, cornstarch, salt, and baking powder until smooth.
Step 2
Add the cabbage, carrot, green onions, mushrooms, and red bell pepper, and mix well to combine.
Step 3
Heat a large non-stick pan over medium heat, and add the vegetable oil.
Step 4
Scoop 60 mL of the batter into the pan, and spread it into a thin, round shape. Cook for 2-3 minutes, or until the bottom is golden brown and crispy.
Step 5
Flip the okonomiyaki, and cook for an additional 2-3 minutes, or until the other side is golden brown and crispy. Repeat with the remaining batter.
Step 6
To make the sauce, whisk together the vegan mayonnaise, ketchup, soy sauce, and rice vinegar in a small bowl.
Step 7
To serve, place the okonomiyaki on a plate, and top with the sauce, vegan bonito flakes (if using), green onions, and red bell pepper. Enjoy!
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