Crunchy Okonomiyaki using Nomelette Mix along with spring onions, carrots, mushrooms, crispy onions, kimchi, and more:
Ingredients:
- Nomelette Mix (Naturally Gluten-Free)
- Spring Onions
- Carrots
- Mushrooms (e.g., shiitake, button, or oyster mushrooms)
- Crispy Onions
- Kimchi
Instructions:
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Prepare the Nomelette Mix:
- Follow the instructions on the package to prepare the nomelette batter.
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Prep Veggies:
- Thinly slice the spring onions, carrots, and mushrooms.
- If the mushrooms are large, consider chopping them into smaller pieces.
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Cooking:
- Heat a non-stick pan or skillet over medium heat.
- Pour a ladleful of nomelette mix onto the pan, creating a round shape.
- Sprinkle a generous amount of sliced spring onions, carrots, and mushrooms onto the nomelette batter.
- Add a handful of crispy onions and kimchi on top of the veggies.
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Cook Until Golden:
- Allow the bottom to cook until golden brown and crispy (approximately 4-5 minutes).
- Carefully flip the okonomiyaki using a spatula and cook the other side until golden brown and cooked through.
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Serve:
- Slide the cooked okonomiyaki onto a plate.
- For an extra burst of flavor, drizzle some kimchi juice or a spicy sauce over the top.
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Garnish:
- Garnish with additional crispy onions and spring onions for added crunch and freshness.
Enjoy your plant-based Crunchy Okonomiyaki filled with a medley of flavors and textures from the veggies, crispy onions, and tangy kimchi—a delightful dish that's both satisfying and nutritious!
