Jackfruit Okonomiyaki

For the jackfruit:


• 50 g Ofene dried jackfruit diced or minced


• 1/2 - 1 cup water

• 1 tbsp olive oil

• 1 tbsp coconut sugar

• 1 tbsp minced garlic

• 1 tbsp soy sauce


Okonomiyaki stir-fry mixture:

• 120 g thinly sliced white cabbage

• 4 scallions chopped

• 1/2 pear thinly sliced

• 1 yellow onion finely chopped

• 1 tbsp minced fresh ginger

• 1 tbsp olive oil

• 2 tbsp soy sauce

Okonomiyaki batter:

• 50 g oat flour

• 40 g tapioca flour

• 2–3 tbsp psyllium husk powder (or alternatively, add more tapioca or wheat gluten flour, depending on your preference)

• 100-120 ml water

• 1 tsp togarashi spice

Okonomiyaki sauce:

• 1/4 cup tomato paste

• 2 tbsp red wine vinegar

• 1 tbsp soy sauce


• A few drops of smoke liquid

• 1 tbsp olive oil

• 1 tbsp agave syrup

• 1 tbsp coconut sugar


• OR use barbecue sauce to brush your okonomiyaki once fried

Mayo:

• 1 cup mayonnaise

• 1 tsp togarashi

Toppings:

• Scallions finely sliced

• Fresh red chili finely sliced

• Pickled ginger-agar pearls (optional)

Pickled ginger-agar pearls (optional):

• 160 ml pickled ginger juice

• 4 g agar agar

• 300 ml cold oil

1. Rehydrate your jackfruit by either soaking it in water for at least 3 hours or boiling it for 20 minutes. Drain the excess water and rinse the jackfruit well under running water.

2. Transfer the jackfruit to a pan, then add the olive oil, 1/2 to 1 cup water (depending on your soaking or boiling process it might need more or less water, always check the texture after cooking process and if needed, add more water and cook further), soy sauce, garlic, water and coconut sugar. Cook until the jackfruit absorbs all water content and is caramelized and lightly browned. Remove from the pan, transfer to a large bowl, and set aside.

3. Place all the stir-fry okonomiyaki mixture ingredients in the same pan. Sauté until everything is nicely caramelized. Once finished, transfer the mixture to the bowl over the jackfruit.

4. Add all the ingredients for the okonomiyaki batter and mix until fully combined. Set the mixture aside for 5 minutes to allow it to come together.

5. Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil. Place a round mold in the center of the pan, or simply pour 4-5 tablespoons of okonomiyaki batter into the skillet, shaping it like a pancake. Cook for about 5 minutes.

6. Carefully flip, cover, and cook for another 5-6 minutes. Once both sides are golden brown, transfer to your plate.

7. To make the okonomiyaki sauce, combine all sauce ingredients in a small pan and cook until it begins to bubble. Remove from heat, then brush the sauce evenly over the top of the okonomiyaki. You can also use barbecue sauce as a quick fix.

8. In a bowl, mix the mayonnaise and togarashi spice until well combined. Transfer the mixture to a piping bag and make a small cut at the tip. Drizzle the togarashi mayonnaise over the okonomiyaki.

9. Serve immediately, garnished with thinly sliced chili, chopped green onions and ginger pearls (optional). 


10. To make ginger pearls (optional), place the pickled ginger juice in a small pan and add agar powder. Bring to a simmer, then transfer the mixture to a syringe or dressing bottle. Carefully drop the liquid into cold olive oil in a tall, deep container to form pearls. Once set, strain the pearls and transfer them to cold water. Strain again and store in a small jar, these will keep for up to one week in the refrigerator.