Tony Keogh’s Japanese inspired egg free omelette from his Autumn Supper recipe demonstration at Vegfest Saturday 24th September.
Okonomiyaki is a Japanese savory dish consisting of batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle).
INGREDIENTS : Serves 4
125g moong beans
125ml soy milk
30g neutral oil
3 tbsp yeast flakes
Tsp black salt
50g plain flour
3 tsp baking powder
2 scallions sliced
150g shredded napa cabbage
150g grated tofu
50g wakame seaweed
Tbsp mushroom powder or tsp msg [optional]
Tbsp tamari or soy sauce
Tbsp toasted sesame oil
Tsp liquid smoke [optional]
Tsp minced ginger
Vegan Mayonnaise in a squeezy bottle
Topping sauce; 3 tbsp tomato ketchup/1 tbsp vegan Worcestershire sauce/1 tbsp sriracha sauce
Garnish; scallions, pickled cucumber, pickled ginger, peanuts
Soak the moong beans overnight in 3 times their volume of water, blend in a nutri bullet with the soy milk,
oil, yeast flakes, black salt and turmeric. Tip the mixture into a bowl and whisk in the flour and the baking
powder. Once fully incorporated add the scallion, cabbage, tofu, wakame, mushroom powder, soy,
sesame, mirin, smoke and ginger.
Heat a little oil in a large pan, once shimmering drop in large dollops of the mixture. Lower the heat to
medium put a lid on the pan and cook for about 5 minutes. Turn over and cook for a further 4 to 5
minutes. While cooking mix the topping sauce ingredients. Smear some of this on to the cooked pancakes,
top with mayo and the garnishes. Serve immediately
Tony Keogh is head chef at Cornucopia Restaurant. He is also a contributing author in 4 cookbooks and is the main author and recipe contributor for the cornucopia green cookbook which won cookbook of the year at an Post Irish book awards in 2019. More recently he has been appearing regularly on Virgin media TV showcasing vegan cuisine.