Do you guys remember this jackfruit okonomiyaki?
Well, I promised that I would come up with a version of the Hiroshima type and it’s finally here!
If you have never heard of Hiroshima Okonomiyaki, it’s a Japanese savory pancake that consists of several layers. There is usually a thin crepe at the bottom, topped with noodles, fried bacon, cabbage, and an egg or omelet on top. Then it’s brushed with a sweet and savory tomato sauce, drizzled with mayo and topped with green onions.
To make it vegan, I went with a silken tofu omelet on top, smoky tofu, soba noodles (let’s keep it gluten-free while we are at it), cabbage, and a buckwheat crepe at the bottom. If that is not a complete and nutritious meal I don’t know what is!
I’m not going to lie, this recipe takes time. I wish this recipe was a bit less time consuming so I could make it twice a week, at least. The thing is, Hiroshima-style okonomiyaki requires some preparation because of all the different layers. If you want an easier version check out my recipe for The Best Vegan Okonomiyaki, this version is easier to make as all the ingredients are mixed together to make a batter. If you ask me, I would say both are different and equally delicious….
