Okonomiyaki (Japanese Pancakes)

Here’s my vegan take on okonomiyaki, a traditional Japanese savoury pancake. Apparently, loosely translated, okonomiyaki means “what you like, grilled” – so as that suggests, it’s a pretty flexible dish!

They’re quick, easy, you can add whatever you like – and most importantly, they’re delicious.


The Recipe

This recipe serves 2 people – i.e. two large pancakes.

  • 150g of plain flour
  • 250ml of strong vegetable stock, cooled
  • 2 flax eggs * (ready prepared – see below)
  • 150g of raw potato, grated (I used floury Maris Piper potatoes)
  • 100g of thinly shredded cabbage – I used red cabbage, but white is traditionally used.
  • 2 spring onions, coarsely chopped
  • 1 teaspoon of garlic granules (or onion granules)
  •  1 tablespoon of soy sauce
  • A thumb size piece of fresh ginger, peeled and finely chopped

Optional topping ideas:

  • Roasted oyster mushrooms (chop them into chunks, quickly mix with a little soy sauce and teriyaki, and roast in the oven at 180.C for 15 minutes)
  • Pickled ginger
  • Nutritional yeast flakes (for a savoury kick)
  • Egg-free mayo
  • Sriracha hot sauce

*A flax egg is a really easy egg substitute, that can be used in savoury cooking and baking alike. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and allow to sit in the fridge for 5-10 minutes. Ground flaxseed can be found in most large supermarkets near the cereal and grains.

  1. Whisk the flour, vegetable stock and flax egg in a large mixing bowl, until you have a smooth, lump-free batter.
  2. Gently fold in the grated potato, followed by the cabbage, and then the rest of the ingredients.
  3. Heat a thin layer of oil in a frying pan, over a medium heat.
  4. Spoon in half of your mixture, and spread out to make a pancake shape. Cook for a couple of minutes on each side, until golden brown.
  5. Add your toppings and enjoy!

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