Okonomyaki
Rated 5.0 stars by 1 users
Cuisine
Dessert
Author:
Yash Dani
Okonomiyaki is a plant-based twist on the beloved Japanese savory pancake. Made with a batter of flour, water or vegetable broth, shredded cabbage, and flaxseed or aquafaba as an egg substitute, it’s a delicious and customizable dish. Fillings can include mushrooms, tofu, corn, or shredded carrots—anything you like! It’s pan-fried until crispy on the outside and tender inside, then topped with vegan okonomiyaki sauce, dairy-free mayo, chopped green onions, and nori flakes. Skipping the bonito flakes keeps it fully vegan while still packing plenty of umami. It’s comforting, hearty, and full of bold, satisfying flavor.
Ingredients
For the Okonomiyaki Sauce:
- 1/2 cup ketchup
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 2 tablespoons vegan fish sauce (Fysh sauce)
- 2 tablespoons sriracha
For the Okonomiyaki Pancake
- 1/2 cup all-purpose flour
- Pinch of salt
- 1/2 cup water
- 1 tablespoon olive oil (for cooking)
For the Okonomiyaki Assembly
- 1 tablespoon olive oil (for cooking)
- 3 slices of firm or extra-firm tofu
- Shredded cabbage (about 1 cup)
- 2 tablespoons chopped green onion
- 1 package (about 200g) pre-cooked udon noodles
- 1/4 cup water
- Vegan mayonnaise, for topping
- Dried nori flakes, for topping
Directions
1. Prepare the Okonomiyaki Sauce:
- In a mixing bowl, combine the ketchup, dark soy sauce, sugar, vegan fish sauce, and sriracha.
- Mix well until all the ingredients are thoroughly combined.
- Set the sauce aside.
2. Make the Okonomiyaki Pancake
- In a medium bowl, whisk together the all-purpose flour and salt.
- Gradually add the water while whisking continuously to avoid lumps, creating a smooth batter.
- Set a pan (preferably non-stick) over medium heat and add 1 tablespoon of olive oil.
- Once the oil is hot, pour the batter into the pan to form a thin, round pancake.
- Cook for a few minutes until the bottom is golden brown.
- Flip the pancake carefully and cook the other side until it is also golden brown.
- Remove the pancake from the pan and set it aside.
3. Assemble the Okonomiyaki
- Coat the same pan with another 1 tablespoon of olive oil.
- Add the tofu slices to the pan.
- Spoon 2 to 3 tablespoons of the prepared okonomiyaki sauce over the tofu, coating it evenly.
- Pile the shredded cabbage and chopped green onion on top of the sauced tofu.
- Carefully place the cooked okonomiyaki pancake on top of the cabbage and green onion.
- Reduce the heat to low-medium and let it cook for 4 to 5 minutes, allowing the vegetables to soften slightly and the flavors to meld.
4. Prepare the Udon Noodles:
- In a separate pan, add the pre-cooked udon noodles, 1/4 cup of water, and 1/4 cup of the prepared okonomiyaki sauce.
- Stir well to coat the noodles evenly with the sauce.
- Cook over medium heat for 5 to 7 minutes, or until the water is absorbed and the noodles are heated through and coated with the sauce.
5. Combine and Finish:
Once the noodles are done, carefully slide the cabbage-pancake stack from its pan onto the pan with the saucy udon noodles.
You can gently tilt the pancake pan and use a spatula to assist.
- Cook for an additional 2 minutes over low heat, allowing the flavors to combine further.
- Turn off the heat and carefully slide the completed okonomiyaki onto a serving plate.
- Pour 2 to 3 tablespoons of the remaining okonomiyaki sauce over the top of the pancake, spreading it evenly.
- Drizzle vegan mayonnaise generously over the sauce.
- Use a chopstick to create decorative lines or patterns with the mayonnaise.
- Sprinkle dried nori flakes over the top.
