Okonomiyaki is a savory Japanese pancake from Osaka, typically packed with cabbage and a batter of flour, water, and egg. This vegan version swaps the egg for ground flaxseed and uses aquafaba or extra water to keep the batter light, while a simple sauce and vegan mayo give it that classic sweet-savory finish. It’s a hearty, flexible street-food favorite that comes together in about 30 minutes and works as a main or a snack.
Ingredients
- 1 cup (120 g) all-purpose flour (or gluten-free 1:1 blend)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (120 ml) cold water, plus 1–2 tablespoons more if needed
- 1 tablespoon ground flaxseed mixed with 3 tablespoons (45 ml) warm water (flax egg)
- 2 cups (150 g) finely shredded green cabbage
- 2 scallions, thinly sliced (white and green parts)
- 1/4 cup (30 g) grated carrot (optional)
- 2 tablespoons vegetable oil, for frying
- For the sauce: 2 tablespoons ketchup, 1 tablespoon vegan Worcestershire sauce (or soy sauce), 1 teaspoon maple syrup, 1/2 teaspoon rice vinegar
- For topping: vegan mayonnaise, extra scallions, pickled ginger (beni shoga), and toasted sesame seeds
Instructions
- In a small bowl, mix the ground flaxseed with 3 tablespoons warm water. Set aside for 5 minutes until it forms a gel.
- In a large bowl, whisk the flour, baking powder, and salt. Add the cold water and the flax egg, and stir until just combined (lumps are fine). The batter should be thick but pourable; add 1–2 tablespoons more water if it’s too stiff.
- Fold in the cabbage, scallions, and carrot (if using) until everything is coated in batter.
- In a small bowl, stir together the sauce ingredients (ketchup, Worcestershire/soy sauce, maple syrup, rice vinegar). Set aside.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of oil and spread it around.
- Pour half of the batter mixture onto the skillet and shape into a round, about 1/2-inch thick. Cook for 4–5 minutes, until the bottom is golden and crisp.
- Carefully flip the pancake using a spatula. Cook for another 4–5 minutes, pressing down gently, until the other side is golden and the center is cooked through (the cabbage should be tender).
- Transfer to a plate and repeat with the remaining batter, adding the remaining oil to the pan.
- Brush each pancake with the sauce, drizzle with vegan mayo, and sprinkle with scallions, pickled ginger, and sesame seeds. Serve hot.
Tips
- Don’t overmix: The batter should be lumpy; overmixing makes the pancake tough.
- Use a nonstick pan: It makes flipping much easier. If you don’t have one, use a well-seasoned cast iron skillet with extra oil.
- Keep the heat medium: Too high and the outside burns before the cabbage cooks; too low and the pancake becomes greasy.
- Substitute flour: For a gluten-free version, use a 1:1 gluten-free flour blend. The texture will be slightly denser but still good.
Serving Suggestions
Serve okonomiyaki hot, cut into wedges. It’s a complete meal on its own, but you can pair it with a simple miso soup or a side of steamed rice for a heartier dinner. For a fun twist, add a handful of corn kernels or cooked noodles (like yakisoba) to the batter.
Variations
- Add protein: Fold in 1/2 cup (75 g) of cooked chickpeas or crumbled firm tofu for extra substance.
- Make it spicy: Add a teaspoon of sriracha or gochujang to the sauce.
- Use other vegetables: Grated zucchini (squeeze out excess moisture) or shredded Brussels sprouts work well.
- Osaka-style vs. Hiroshima-style: This recipe is Osaka-style (all ingredients mixed). For Hiroshima-style, layer the batter, cabbage, and toppings separately and add noodles—it’s more complex but delicious.
Storage and Reheating
Refrigerate leftover okonomiyaki in an airtight container for up to 3 days. To reheat, warm in a dry skillet over medium heat for 2–3 minutes per side until crisp, or in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it makes the pancake soggy.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can mix the dry ingredients and wet ingredients separately and combine when ready to cook. The batter is best used within a few hours; after that, the cabbage releases water and makes it too thin.
What can I use instead of vegan Worcestershire sauce? Use 1 tablespoon soy sauce plus 1 teaspoon apple cider vinegar and a pinch of sugar. Or just use soy sauce—the flavor will be slightly less complex but still good.
Why is my okonomiyaki falling apart? The batter may be too thin, or you flipped it too early. Make sure the bottom is deeply golden before flipping, and use a wide spatula to support the pancake.
Can I make this oil-free? Yes, but the pancake won’t be as crisp. Use a nonstick pan and cook over low heat, or bake the batter in a 375°F (190°C) oven for 20–25 minutes.
Is okonomiyaki traditionally vegan? No, traditional versions often include eggs and sometimes pork or seafood. This is a plant-based adaptation that mimics the texture and flavor.
What is okonomiyaki sauce? It’s a thick, sweet-savory sauce similar to Worcestershire but thicker. You can buy it in Asian grocery stores or make the simple version in this recipe.
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