Okonomiyaki
- Level: Advanced
- Total: 7 days 1 hr 45 min (includes fermentation time)
- Active: 2 hr 5 min
- Yield: 4 servings
- Level: Advanced
- Total: 7 days 1 hr 45 min (includes fermentation time)
- Active: 2 hr 5 min
- Yield: 4 servings
Ingredients
Kimchi:
Spicy Vegan Aioli:
Okonomiyaki:
Directions
Special equipment:
a fermentation jar; cheesecloth- For the kimchi: Cut the cabbages in half from the root to the tip. Rinse the insides of the cabbage to remove any dirt or sand, then let drip-dry while you prep the other vegetables. Come back to the cabbage, working one half at a time, and cut the roots out with a V-shaped cut. Turn the cabbage so the cut side is on the board, then slice the cabbage 1/4- to 1/2-inch thick starting on the leafy side. When you get to the end, flip it over and continue slicing. Put the cabbage into a large bowl or stockpot. Repeat the process with all the cabbage until you are done.
- Sprinkle the salt on the cabbage and massage it. Yes, massage it. Squeeze and mix the cabbage with the salt (I have even been known to give it little punches when my fingers get tired). What we are really trying to do here is break down the cell walls of the cabbage and mix in the salt. The volume will shrink considerably as the water is released. Keep going until the cabbage can be fully submerged in the liquid it has released. Do not add water. If it doesn’t seem to be very wet at the end of about 5 minutes, don’t worry; more liquid will be released over time.
- Shred the carrots on a box grater, then add to the cabbage. Peel and mince both the garlic and ginger, then add to the cabbage. Cut the green onions into thin circles, then add to the cabbage. Cut the red onion into 1/4- to 1/8-inch dice, then add to the cabbage, along with the cayenne and gochugaru. Mix everything together with a wooden spoon; we want the spices and veggies evenly mixed.
- Pack all the veggies and liquid into a fermentation jar. Fill a pint glass mostly with water, then place this inside the fermentation jar as a weight to keep the vegetables below the liquid line. If the liquid line is near the top, you will need to place the jar on a plate to catch any liquid that may spill over. Cover the glass jar and protruding pint glass in cheesecloth that is folded once, using a rubber band to secure it. Place in a location away from fresh fruits and veggies; the top of the fridge is a warm place that will speed the process along. At the café, our kimchi is usually ready on day three; however, it can take up to seven days to finish fermenting depending on the temperature in the room. Start tasting on day three, then every day after, to follow its progress. When it has reached your preferred level of sourness, the pint glass can be removed, the container covered and put in the fridge. As long as the kimchi is covered by the liquid, it can last for up to 3 months.
- For the spicy vegan aioli: Put the soy milk, Dijon, cider vinegar, salt, rice vinegar, lemon juice and granulated garlic in a blender. Mix the oils together in a glass measuring cup. Turn the blender on medium speed and immediately begin to drizzle in the oil from above. A slow pour at first is important; we are looking to emulsify the oils into the base. As the aioli begins to thicken, you can gradually increase the speed of your pouring, but if at any time the oil is accumulating faster than it is being incorporated, slow down or stop until it has. Once all the oil is incorporated you should have a thick, spreadable aioli. Add the sambal, sriracha and tamari and blend just until they are combined.
- For the okonomiyaki: Put the cabbage, shiitakes, carrot, ginger, red peppers and 2 green onions in a very large bowl. Place the hash browns on top of the pile of veggies.
- Add the tofu to another bowl. Pour some of the tamari on the tofu and the rest on the hash browns. Mix the tofu and tamari together, then add it to the bowl with the vegetables. Add the rice vinegar to the veggies, sprinkling it around. In a mixing bowl, combine the cornstarch with 1/4 cup water and mix thoroughly, then pour over the veggies.
- In a separate, smaller bowl, combine the garbanzo flour, oat flour, nutritional yeast, nori and salt. Mix together, then sprinkle evenly over the veggie mixture.
- Now mix all the ingredients together until everything is evenly distributed. There should be no wet or dry spots and no clumps of ginger or potatoes. This mixture will stay good for 3 to 4 days in the fridge; after that, the veggies start to weep, and it will become overly soggy.
- Get a nonstick sauté pan nice and hot (this will be easier in a curved-edge pan versus a cast-iron skillet). Pour in some canola oil, then add 2 to 3 cups of the mixture, enough to cover the bottom of the pan about 1 inch thick. The mixture should sizzle and fry and hopefully not stick to the pan; immediately give the pan a little jiggle to prevent this. Flatten out the oki with the back of a spatula, compacting everything. Once the bottom is crispy, we are onto the tricky part: the flip. If you feel confident in your flipping skills, master-pancake-flipper level, go ahead and give this one a good flip in order to continue cooking the other side. If you are a bit more hesitant, try using your spatula to flip the oki in sections. This method works just fine, as the mixture can be shaped back into a perfect circle very easily. Once the other side has become nice and crispy also, slide the oki onto a plate.
- Meanwhile, also cook the salmon fillets. This can be done on a grill with a little canola oil rubbed on each side to prevent sticking or baked in the oven at 350 degrees F for 8 to 12 minutes. Don’t overcook it; it gets rubbery.
- Garnish with the spicy vegan aioli, or your favorite spicy mayo, kimchi, cilantro and green onions. The toppings really make this dish, so don’t skimp out!
Cook’s Note
In order to toast the nori, which is a step you can skip if it feels overwhelming, either use tongs to run it over the flames of your stovetop or put it in a hot sauté pan until it starts to blister, flipping as necessary. Toasted nori deepens the flavor and makes it easier to crumble by hand. Alternatively, you can use kitchen shears to cut the nori into small, dime-size pieces. My tip for peeling ginger is to use a spoon with the cupped side facing down; it removes less of the flesh than a typical vegetable peeler and is able to reach the nooks much easier. Bonus: It keeps the juice from splashing in your face.
