Negiyaki (Egg-Free Spring Onion Pancake)
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Ingredients
- 10 spring onions
- 150 g plain flour
- 2 tbsp cornflour
- 1 tsp vegan kombu dashi powder
- 3 tbsp okonomiyaki sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 273 kcal
- Protein
- 4.9 g
- Carbohydrate
- 36.7 g
- of which sugars
- 3.7 g
- Fat
- 11.9 g
- of which saturates
- 1.3 g
- Fibre
- 2.5 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the vegan kombu dashi powder into 250ml water, then whisk in the plain flour and cornflour to make a smooth, thin batter.
- 2
Slice the spring onions into short lengths and stir most of them into the batter with the sesame oil.
- 3
Heat 1 tbsp of the vegetable oil in a large non-stick frying pan over a medium heat. Pour in half the batter, spreading it thinly, and scatter over some of the remaining spring onion.
- 4
Cook for 4-5 minutes until golden and set underneath, then flip carefully and cook for 4-5 minutes more until cooked through and lightly crisp at the edges.
- 5
Repeat with the remaining batter and oil to make a second pancake.
- 6
Drizzle each pancake with the okonomiyaki sauce and scatter with the toasted sesame seeds to serve.
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