Vegetarian Okonomiyaki
traditional Japanese savory pancake

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  • 90 minutes including batter resting time
  • Serves 4
  • Easy
Vegetarian Okonomiyaki

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Adjust Servings:
120g/ 1 cup all purpose flour
3 large Eggs
½ tsp Salt
30g/ 1oz Nagaimo or finely grated potato
¼ tsp baking powder
½ tsp Sugar
150ml/ ¾ cup Dashi
½ cabbage finely sliced cabbage
½ cup of tempura flakes Toppings bread crumbs can be used as well
Japanese Mayonnaise
Okonomiyaki sauce
nori (seawead) flakes

Nutritional information

1 pancake
Serving size
Total Fat

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  • 30 minutes or less
  • Eggs
  • Vegeterian


  • Toppings



When it comes to pancakes, the Japanese really took the them to the next level, Okonomiyaki is a kind of a Japanese pancake, some will disagree but regardless of what it is, one thing is without question, it is delicious.

What is Okonomiyaki ?

It is a batter made out of eggs, flour, cabbage and many more goodies which in most cases are up to you but there are certain Okonomiyaki types, it varies according to the region.

The meaning of Okonomiyaki (お好み焼き) is “how you like it on a grill”, this defines this savory pancake where everything goes.

The variations are according to the region, the Kansai region style (Osaka is the main city) is probably the most common version and contain on top of the regular ingredients also green onion, pork belly, octopus and shrimp.

The Hiroshima style is much more extravagant and can get to a very thick pancake when all ingredients are stacked on top of the other. Popular additions are cheese, squid, fried egg,noodles and the amount of cabbage is significantly higher than the Osaka style version.


Japanese recommended ingredients

Most of the Japanese vegetables and sauces that we use in the Okonomiyaki are not available outside of japan, indeed, they can be found in some of the Japanese groceries or Asian markets but are not easy to find, for this reason I added a substitute for every ingredient.

The Nagaimo is a kind of Yam that is grated into the batter, it adds flavor and light texture, it can be omitted or replace with grated potatoes.

Tempura flakes are another key element to keep the pancake light and airy, if you can’t find tempura flakes, you can make them (to much mess in my opinion) or use bread crumbs, it will do the trick.

Regarding the sauces, is it very difficult to replicate the Japanese mayonnaise and the Okonomiyaki sauce, which is a rich, thick semi-sweet kind of a Worcestershire sauce.

Making this great Japanese dish is easy and fun and even if you don’t have all the ingredients just use whatever you have, it will turn out great.


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40 minutes

making the batter

Mix all dry ingredients, flour, baking powder, salt and sugar, add the grated Nagaimo or potatoes, dashi stock, mix until incorporated and cover with a plastic wrap.
Place in the fridge for at least 30 minutes.

5 minutes

finishing the batter

Add the cabbage, eggs, tempura flakes or bread crumbs and mix well

10 minutes

cooking the Okonomiyaki

Place a large pan over medium-high heat, add 2 tbsp. of vegetable oil, when almost smoking add about 3-4 tbsp. of the batter in a round shape and about 3 cm/2inch thick.
Cook for 3 minutes, place the lid and cook for another 3 minutes on medium low heat.
Flip the Okonomiyaki and cook covered for another 5 minutes.

1 minute


Take out the Okonomiyaki out to a plate or a board, add Japanese mayonnaise and Okonomiyaki sauce and sprinkle with nori flakes.
Serve immediately


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