Okonomiyaki: Savory Japanese Cabbage Pancakes (Vegetarian/Vegan)

 

Okonomiyaki, meaning "grilled as you like it," is a popular Japanese street food— a hearty, savory pancake packed with cabbage and other veggies. This version is fully vegetarian (with eggs) and easily adaptable to vegan (egg-free). It's Osaka-style, where everything is mixed into the batter. Serves 2-4 (makes 2 large or 4 smaller pancakes).

Ingredients

For the batter (vegetarian version):

• 1 cup (120g) all-purpose flour

• 2 eggs (for vegan: replace with 1/2 cup silken tofu or 2 tbsp flaxseed meal mixed with 6 tbsp water)

• 3/4 cup (180ml) vegetarian dashi stock or water (for umami, use kombu/mushroom-based dashi for vegan)

• 4-5 cups finely shredded cabbage (about 1/2 medium head)

• 2-3 green onions, thinly sliced

• Optional add-ins: grated carrot, corn, mushrooms, or tenkasu (tempura bits) for crunch

For vegan batter alternative (egg-free):

• Use 3/4 cup flour + 1/4 cup rice flour or chickpea flour for better binding and texture

• Add grated yamaimo (mountain yam) if available for fluffiness (vegan)

Toppings (essential for flavor):

• Okonomiyaki sauce (store-bought or homemade: mix 4 tbsp ketchup, 2 tbsp vegan Worcestershire sauce, 1 tbsp soy sauce, 1 tsp sugar)

• Vegan Japanese mayonnaise (Kewpie-style or homemade)

• Aonori (dried green seaweed flakes)

• Sliced green onions

• Optional: pickled red ginger (beni shoga), toasted sesame seeds, nori flakes (instead of bonito for vegan)

Step-by-Step Instructions

1. Prepare the batter: In a large bowl, whisk flour with a pinch of salt. Add eggs (or vegan substitute) and dashi/water gradually, mixing until smooth (like thin pancake batter). Let rest 10-15 minutes for better texture.

2. Mix in veggies: Fold in shredded cabbage, green onions, and any add-ins. The mixture will be chunky—cabbage should dominate.

3. Cook the pancakes: Heat a non-stick skillet over medium heat with a little oil. Scoop half the batter (for large) or quarter (for smaller) into the pan. Spread into a round about 1/2-inch thick. Cover and cook for 5-7 minutes until golden underneath.

4. Flip and finish: Carefully flip (use a plate if needed). Cook uncovered 4-6 minutes more until cooked through and crispy.

5. Top and serve: Slide onto a plate. Brush generously with okonomiyaki sauce, drizzle vegan mayo in zigzags, sprinkle aonori, green onions, and other toppings. Slice like pizza and enjoy the heat!

Tips:

• Don't overmix to keep it fluffy.

• For extra crispiness, press down gently while cooking.

• Customize with whatever veggies you have—"as you like it"!

This comforting dish is budget-friendly and perfect for using up fridge scraps. Enjoy your homemade okonomiyaki!