Our trip to Tokyo was very short one. In fact, it was layover. We had a short 6 hours in the city, and despite of wanting to try a million food places (as usual), I had to make up my mind and pick one main lunch spot, and 2-3 snack spots. As worshippers of Ramen, it had to be T’s Tan Tan, one of the only vegan/vegetarian only Ramen spots. So there I was, upset that I’d never know what a traditional Japanese okonomiyaki would taste like until my next trip to Japan. Which was God-knows-when!
We get back to the airport well in time for our flight back to LA, and there- our flight was delayed by a good four hours. 4 HOURS? Time that could’ve been spent trying more food in Tokyo! Anyway, there’s always a silver lining, and ours were nice, hefty, meal vouchers to be used at the airport. And the only vegetarian food available? OKONOMIYAKIS! So much to our excitement, we grab two bottles of sake and settle down for (airport) okonomiyakis. Hey, more Japanese than any we’d ever find in America, right? And lip-smackingly delicious they were!
Well fast-forward three months. The hubby demands okonomiyakis for lunch on a lazy Sunday. And I couldn’t dare taint our memory of this exquisite dish.
Well, this version did not disappoint. They turned out full of that Japanese umami, were super simple, and absolutely perfect for that lazy Sunday. Or like me, perfect to put to use a cabbage head that has almost reached its end. Yea, it was a week old already and I hate to waste! I also only had two eggs lying around, which lead to google-ing of Richa Hingle’s recipe at vegan richa. So the chickpea flour bit is inspired by her. Turned out wonderfully, thank you Richa!