Vegan Purple Cabbage Okonomiyaki / Japanese Savoury Pancake (v)

Vegan Purple Cabbage Okonomiyaki / Japanese Savoury Pancake (v)

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.

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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.

The batter in the making

The batter in the making

Extra add ons: chopped kale, chopped perilla leaves, jalapenos

Extra add ons: chopped kale, chopped perilla leaves, jalapenos


Vegan Purple Cabbage Okonomiyaki / Japanese Savoury Pancake (v)

makes 2-3 small thick pancakes

print recipe here

INGREDIENTS

  • 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

  • Chopped jalapenos

METHOD

  1. 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.

  2. 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!


if you ever recreate one of my recipes, make sure to tag me on instagram @earthlingsasha and use the hashtag #earthlingsasha !! <3