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This delicious plant-based Okonomiyaki is loaded with cabbage, scallions and shiitake mushrooms.
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Vegan Okonomiyaki

This Okonomiyaki recipe is a framework for making a delicious traditional Japanese pancake (whether you're vegan or not). Since Okonomiyaki means "cooked as you like it" in Japanese, I've listed a bunch of suggestions to come up with your own creative version of this dish.
Course Entree
Cuisine Japanese
Keyword matsuri, pancake, street food
Level Beginner
Main Ingredient Mushrooms, Vegetable
Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2 pancakes
Calories 247kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 160 grams cabbage
  • 180 grams yamaimo (3-4 inch piece)
  • 40 grams fresh shiitake mushrooms (2 large mushrooms, thinly sliced)
  • 20 grams scallions (2-3 scallions, chopped)
  • 30 grams all-purpose flour (~¼ cup)
  • ¼ teaspoon salt
  • 16 grams benishoga (optional)
  • 2 tablespoons vegetable oil

Condiments:

  • Okonomiyaki sauce
  • Vegan mayonnaise
  • 1 dried shiitake mushroom
  • Aonori
Grams + US Cups - US Standard

Instructions

  • Stack the 160 grams cabbage leaves and then roll them together. Use a sharp knife to shred the cabbage into thin strands.
    160 grams cabbage
    Shredding cabbage for Okonomiyaki.
  • Peel the 180 grams yamaimo and then grate it. You can also chop it up and add it to a food processor or blender to puree it.
    180 grams yamaimo
    Grating yamaimo on a daikon grater for Okonomiyaki.
  • Add the cabbage, 40 grams fresh shiitake mushrooms, and 20 grams scallions to a large bowl and then toss them together with the 30 grams all-purpose flour and ¼ teaspoon salt until evenly coated.
    40 grams fresh shiitake mushrooms, 20 grams scallions, 30 grams all-purpose flour, ¼ teaspoon salt
    Mixing shredded cabbage, mushrooms and scallions together with flour.
  • Add the grated yamaimo and 16 grams benishoga and mix this together well until it forms a batter.
    16 grams benishoga
    Mixing Okonomiyaki batter together in a glass bowl with chopsticks.
  • Heat a griddle or heavy-bottomed frying pan over medium heat until hot. Add 1 tablespoon of the 2 tablespoons vegetable oil and spread it around.
    2 tablespoons vegetable oil
  • Add half of the batter to the pan and use a spatula to give it form it into a round pancake that's about ¾-inch thick. Be sure the okonomiyaki is an even thickness and is making good contact with the pan.
    Frying Okonomiyaki on a cast iron griddle.
  • Cover the okonomiyaki with a lid, turn down the heat, and let it steam for 2-3 minutes.
    Okonomiyaki covered with a stainless steel lid to steam.
  • When the okonomiyaki is partially cooked on top and golden brown on the bottom, flip it over. Cover it back up with the lid and let it steam for another 2-3 minutes.
    Pressing on Okonomiyaki with a spatula.
  • When the okonomiyaki is done, plate it and then top it with the Okonomiyaki sauce, Vegan mayonnaise, grated 1 dried shiitake mushroom, and Aonori as shown in the photos and videos above.
    Okonomiyaki sauce, Vegan mayonnaise, 1 dried shiitake mushroom, Aonori

Video

Nutrition

Calories: 247kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 313mg | Potassium: 393mg | Fiber: 8g | Sugar: 5g | Vitamin A: 178IU | Vitamin C: 49mg | Calcium: 50mg | Iron: 2mg