Vegan Okonomiyaki

Instructions

1. 1
   In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, and a small pinch of fine sea salt.
2. 2
   Gradually pour the cold vegan dashi broth into the dry ingredients while whisking gently until a smooth, thick, and lump-free batter forms. Let the batter rest in the refrigerator for 10 minutes.
3. 3
   Remove the batter from the fridge and fold in your shredded green cabbage and chopped scallions. Use a spatula to combine, making sure every strand of cabbage is lightly coated in the batter.
4. 4
   Heat a large non-stick skillet or an electric griddle over medium heat and brush it with the vegetable oil.
5. 5
   Pour the cabbage mixture into the center of the hot surface, shaping it into a neat, thick circle about 2 to 3 cm deep. Use your spatula to nudge the edges inward, replicating the clean form seen in the file "Okonomiyaki vegano.png".
6. 6
   Cook over medium heat for about 5-6 minutes. Covering the pan with a lid helps trap the steam, ensuring the cabbage core softens up while keeping the texture juicy.
7. 7
   Using two wide spatulas, carefully and confidently flip the okonomiyaki over in one quick motion. Cook the second side uncovered for another 5 minutes, pressing down very gently, until golden-brown and cooked through to the center.
8. 8
   Transfer the pancake onto a warm serving plate or keep it on your warm teppan grill surface for an authentic touch.
9. 9
   Brush the top surface heavily with your vegan okonomiyaki sauce, creating that beautiful glossy, dark coat highlighted in your image file.
10. 10
    Using your fine-tip squeeze bottle, drizzle parallel zigzag lines of white vegan mayonnaise across the dark glazed layer.
11. 11
    To achieve the exact presentation layout, finish by dusting the bright green aonori powder strictly over the center of the pancake, letting the green herbs pop against the rich sauces. Serve immediately while steaming hot!