Okonomiyaki (o-konomi-yaki) is a savoury cabbage pancake which comes Japan. Literally translating into “how you like it grilled”, this grilled, thick pancake is one of Japan’s top soul food. Usually, you’ll find Okonomiyaki filled with cabbage, a variety of vegetables and a source of meat/seafood. Minus the meat/seafood and the egg that is traditionally in the batter, we have a okonomiyaki that is vegan and still delicious!
You will also find that this dish is usually eaten with Japanese mayonnaise, Okonomiyaki sauce, bonito flakes (those creepy wavy extra thin shavings of fish), anori, scallions and pickled ginger. I highly recommend going that extra step and drizzling some vegan mayo (You can find Vegan Japanese Mayo by Kewpie here) , vegan okonomiyaki sauce, pickled ginger and scallions.
My mum and I decided to add some variations this time around. We went with chopped perilla leaves, chopped kale and jalapenos. Hooo boy, 10/10 recommend! Also, feel free to swap the purple cabbage with white cabbage for more of a traditional take on it.
Vegan Purple Cabbage Okonomiyaki / Japanese Savoury Pancake (v)
makes 2-3 small thick pancakes
print recipe here
1 c all purpose flour
¼ c potato starch
½ tsp salt
½ tbsp soy sauce
1 ¼ c water
250g purple cabbage, shredded
ADD ONS (OPTIONAL BUT HIGHLY RECOMMEND)
4-5 perilla leaves
Chopped kale leaves
Make batter with the flour, starch, salt, soy sauce and water. Whisk well until free of lumps. Then add shredded cabbage + optional add ons and mix well until evenly coated.
Lightly grease a small (we use a 18cm) non stick frying pan with a neutral oil, and when hot, place ½ the batter onto pan and spread evenly. Cook on medium heat until golden and crispy (5-10 min, depending on pan size and heat) and flip. Cook until golden and crispy before serving with vegan mayo, okonomiyaki sauce (sub for bqq sauce) and spring onions. Enjoy!