Vegetarian Okonomiyaki
This savory Japanese pancake is packed with vegetables and pan-fried until golden brown. It's a satisfying and customizable meal, topped with a rich sauce and creamy mayonnaise.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 429 kcal
Allergen information: may contain eggs, fish, and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 0.5 cupall-purpose flour
- 1 tspdashi powder
- 0.5 tspbaking powder
- 0.5 cupwater
- 1 pcsegg, beaten
vegetables
- 3 cupgreen cabbage, finely shredded
- 2 pcsgreen onion, sliced
- 0.5 cupcarrot, grated
- 4 pcsshiitake mushroom, thinly sliced
cooking
- 2 tbspvegetable oil
topping
- 4 tbspokonomiyaki sauce
- 2 tbspjapanese mayonnaise
- 0.5 tsproasted seaweed, crumbled(optional)
- 0.5 tspbonito flakes(optional)
Equipment
spatula · large bowl · whisk · large non-stick skillet
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, dashi powder, and baking powder.
About 1 min
- 2
Gradually add the water and beaten egg to the dry ingredients, mixing until a smooth batter forms.
About 2 min
Cook’s note: Avoid overmixing the batter, a few small lumps are fine.
- 3
Fold in the shredded green cabbage, sliced green onion, grated carrot, and sliced shiitake mushrooms into the batter until evenly distributed.
About 3 min
- 4
Heat half of the vegetable oil in a large non-stick skillet or griddle over medium heat.
About 1 min
- 5
Pour half of the batter mixture into the hot skillet, shaping it into a round pancake about 1 inch thick.
About 1 min
Cook’s note: Don't press down on the pancake, allow it to cook gently.
- 6
Cook for 6-8 minutes per side, until golden brown and cooked through.
About 14 min
Cook’s note: Adjust heat if necessary to prevent burning. The center should be firm.
- 7
Transfer the cooked okonomiyaki to a plate and repeat with the remaining vegetable oil and batter for the second pancake.
About 1 min
- 8
Spread okonomiyaki sauce generously over each hot pancake.
About 1 min
- 9
Drizzle Japanese mayonnaise in a zig-zag pattern over the sauce.
About 1 min
Cook’s note: For a neat pattern, snip a tiny corner off a plastic bag filled with mayonnaise.
- 10
Garnish with crumbled roasted seaweed and/or bonito flakes, if using.
- 11
Serve immediately and enjoy.
Per serving
Nutrition
- Calories
- 428.6kcal
- Protein
- 9g
- Carbs
- 36.7g
- Fat
- 28.5g
- Fibre
- 5.5g
- Sugar
- 6.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover okonomiyaki in an airtight container in the refrigerator.
Reheat in a microwave or pan-fry gently until warmed through.
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