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.
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.
- Whisk the flour, vegetable stock and flax egg in a large mixing bowl, until you have a smooth, lump-free batter.
- Gently fold in the grated potato, followed by the cabbage, and then the rest of the ingredients.
- Heat a thin layer of oil in a frying pan, over a medium heat.
- 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.
- Add your toppings and enjoy!