Step 1

Drain and rinse the jackfruit. Chop off the core (the hard part) and discard. Roughly mash the jackfruit with a fork. Transfer to a bowl, add the sesame paste, soy sauce, and maple syrup. Stir well to coat the jackfruit with the sauce.

Step 2

Heat a teaspoon of oil in a skillet. Once hot, add jackfruit and sauté for 3-5 minutes. Remove from heat and set aside.

Step 3

Combine the oat flour, buckwheat flour, ground flax seeds, ground shiitakes, salt, and five spice powder in a large mixing bowl. Add the water and whisk until no clumps remain.

Step 4

Stir in the shredded cabbage, chopped green onions, coconut bacon, chopped marinated ginger, and jackfruit. Mix well using a wooden spoon or spatula until all the ingredients are coated with the batter. Let it rest 5 minutes.

Step 5

Heat a large non-stick skillet over medium heat. Once hot, add one tablespoon oil. Pour 1/3 of the okonomiyaki batter into the skillet in a pancake shape. I like to make thick okonomiyaki, a bit less than 1-inch thick. Cover with a lid and cook for about 5 minutes, or until the bottom is golden brown.

Step 6

Carefully flip, cover, and cook for another 7-9 minutes. Once both sides are golden brown, transfer to a plate, spread about 1 tablespoon of okonomiyaki sauce on top, and drizzle with mayonnaise.

Step 7

Serve immediately topped with more chopped green onions, and aonori seaweed (optional).

Step 8

The batter will keep for up to two days, covered, in the refrigerator. You might have to add a few tablespoons of water if it has thickened too much.

Step 9

Mix all the ingredients together in a small bowl.