Someone shared their method of making sourdough okonomiyaki in a bread forum a while back and I jotted the recipe down for future use. It's similar to my existing okonomiyaki recipe. The main differences being that this one contains neither oil nor soy sauce (just salt and pepper). It also includes leavener, which my previous recipe did not. And, of course, sourdough starter replaces the flour and water in the original.

All-in-all it worked pretty well. I used kale, shredded carrots, green onion, smoked tofu, and a little bit of frozen "spaghetti mix" for mine, but you could easily change up both the protein and the veggies depending on what you feel like or what you have available.

Suggested veggies (~2 1/2 c.): kale, spinach, cabbage, brussels sprouts, onion, bell pepper, shishito pepper, green onion/scallion, carrots, mustard greens, corn, cremini or shiitake mushrooms
Suggested proteins (60-120g): tofu, smoked tofu, Chinese sausage, hotdog, tinned tuna, SPAM, poached chicken or turkey, back bacon

Sourdough Okonomiyaki

Ingredients

• 280g sourdough discard @ 100% hydration
• 1 large egg (or 1 small egg + 1 egg white)
• 1 Tbsp. cornstarch
• 1/4 tsp. coarse sea salt¹, ground
• 1/4 tsp. black peppercorns, ground
• 1/4 tsp. baking soda
• 1-2 Tbsp. water or milk
• 1-2 carrots, grated (probably ~1 c. total)
• 1 c. frozen chopped kale
• 1/4 c. frozen "spaghetti mix"
• 3 chopped green onions
• ~75g diced smoked tofu
• soy sauce, mayo, hoisin sauce, and/or furikake, to serve

Directions

1. Combine starter, egg, cornstarch, salt, pepper, and baking soda and mix well.
2. Adjust consistency with water (or milk) to form a thin batter.
3. Mix in the veggies and tofu (or protein of your choice).
4. Heat pan over medium heat.
5. Lightly grease or spray pan with cooking spray and pour in ~1/3 of the batter. Spread it out thin. This should form a large (~25cm/10") pancake.
6. Cook until underside has begun to lightly brown, bubbles form, and top begins to set.
7. Carefully flip the pancake over and cook until the other side and browned slightly and pancake is cooked through.
8. Remove from heat and repeat process with remaining batter.
9. Serve pancakes topped with soy sauce, mayo, hoisin sauce, and/or furikake.

---

¹ I may consider replacing the salt with dasida next time. I have a bunch that I need to use up and I think it could be a nice flavour. ^Back