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Vegan Okonomiyaki

This vegan Japanese pan-fried pancake is made with cabbage and vegetables, drizzled with my 5-minute homemade Okonomiyaki sauce as well as vegan mayo!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: pancakes
Servings: 2

Ingredients

  • 2 cups shredded green cabbage
  • 1 stalk leek
  • 1 cup sliced king oyster mushrooms
  • 2/3 cup self-raising flour
  • 3/4 cup water
  • 2 tbsp corn starch
  • 1 tbsp kombu dashi
  • 1 tsp baking powder
  • water (more if batter is too dry)
  • 1/2 tsp salt
  • olive oil for frying

Homemade Okonomiyaki Sauce

  • 1/4 cup ketchup
  • 2 tbsp vegan worchestershire sauce
  • 1 tbsp light soy sauce
  • 1/2 tbsp sweetener

Garnish

  • vegan mayo
  • vegan pork floss (optional)
  • spring onions
  • toasted white sesame seeds

Instructions

  • Mix all the ingredients required for the pancake until fully combined.
  • Heat up a pan with generous amount of olive oil and add the pancake.
  • Cook on one side for 5 minutes with the lid closed on a low-medium flame. Scrape the sides to see if the pancake is sticking to the pan. Flip the pancake with the momentum of your wrist.
  • Cook the other side for 5 more minutes.
  • Make the okonomiyaki sauce by combining all the ingredients fully.
  • Transfer the pancake to a plate, drizzle with sauce and vegan mayo. Sprinkle with vegan floss, spring onions and toasted sesame seeds. Divide into 8 slices and devour!