Vegetarian Okonomiyaki (Japanese Vegetable Pancake)

If you’ve never tried Okonomiyaki, a Japanese-style savory pancake, you’re in for a treat. This Vegetarian Okonomiyaki recipe is packed with flavor, uses simple ingredients, and is endlessly versatile for every dietary preference. 

What is Okonomiyaki?

Okonomiyaki is a beloved Japanese comfort food that translates to “grilled as you like it,” reflecting its easy customization and endless variations. Traditionally enjoyed in Japanese homes and street food stalls, it’s made with simple ingredients and cooked on a griddle. My vegetarian version stays true to the spirit of this dish by keeping its rich, umami-packed flavors while making it accessible for all dietary preferences.

Why You’ll Love This Vegetarian Okonomiyaki Recipe

There will be some of you who will look past this Japanese vegetable pancake, also known as Okonomiyaki,  and think it’s nothing special.  You need to trust me here and make this.  Not only am I obsessed with this, Hubs and my son fight over every last scrap.  This is very filling as a light meal, or sometimes I’ll add a slice of smoked salmon on top for extra protein. Or try it served with miso-glazed salmon, shirataki noodles, or shrimp stir-fry.

This okonomiyaki pancake recipe is wonderfully budget-friendly, making it perfect for using up leftover ingredients and pantry staples you already have on hand. It’s also incredibly flexible—while cabbage is the star, you can easily customize it with your favorite veggies or preferred meats to suit your taste. Most importantly, it’s absolutely delicious, with a savory, satisfying texture and layers of incredible flavor that will keep you coming back for more.

Ingredients You’ll Need

Here’s what you’ll need to make this dish, along with some helpful tips for substitutions:

• Mayonnaise: This creamy base is essential for the signature drizzle sauce that tops the pancake. I usually go with Vegenaise for a lighter, plant-based option, but Kewpie Mayo (a Japanese mayonnaise), with its blend of vinegar and a hint of sweetness, gives a more traditional Japanese flavor.
• Sriracha: Adds heat; adjust the amount to suit your taste.
• Toasted Sesame Oil (optional): A little drizzle of this nutty oil enhances the depth of flavor in the sauce. While it’s optional, it’s a nice addition if you have it on hand.
• Rice Flour: This ingredient creates a light, airy texture in the pancake. Both brown and white rice flours work well, but you can also substitute with all-purpose flour or a gluten-free blend if needed.
• Baking Powder: I prefer aluminum-free.
• Dashi: A smoky, umami-rich broth made from bonito flakes and seaweed. Substitute with chicken, vegetable stock, or plant-based milk.
• Eggs: These help bind the batter together and give the pancake structure. For an egg-free version, see the substitutions below.
• Cabbage: The star of the dish, cabbage adds crunch and body to the pancake. Napa, Savoy, or standard green cabbage all work well, and for convenience, a pre-shredded slaw mix can save time.
• Carrots: Add sweetness and color.
• Scallions: Use both the green and white parts for maximum flavor.

For exact recipe ingredients, see the full printable recipe card below.

How to Make Vegetarian Okonomiyaki

Step1. Prepare the sauce: In a small bowl, mix mayonnaise, Sriracha, and toasted sesame oil. Set aside.

Step 2. Make the batter: In a large mixing bowl, whisk together rice flour, baking powder, and salt. Add dashi and eggs, whisking until smooth. Toss in the shredded cabbage, carrots, and scallions, ensuring they’re fully coated.

Step 3. Pan fry the pancakes: Heat a nonstick or cast iron skillet over medium heat. Add enough avocado oil to coat the pan. Spread half the okonomiyaki batter evenly and cook until the underside is golden brown, about 5 minutes. Flip (carefully!) and cook the other side for 5 minutes. Repeat with the remaining batter.

Step 4. Serve: Drizzle with the sauce, and top with your favorite garnishes like seaweed flakes or bonito flakes.

Serving Tips

Okonomiyaki translates to “grilled as you like it,” so feel free to get creative!

• In Japan, it’s traditionally topped with okonomiyaki sauce (sometimes labeled “Japanese BBQ sauce” which is like ketchup meets Worcestershire sauce), drizzles of Kewpie mayo, green onions, dried seaweed flakes, and bonito flakes.
• Additions like pork belly, shrimp, octopus, calamari, oysters, yakisoba noodles, udon noodles, shiitake mushrooms, cheese, smoked salmon, or thinly sliced kale are perfect for this dish. Avoid high-moisture vegetables like zucchini, as they can make the pancake soggy.
• Pair these pancakes with a side of miso soup or a fresh asian noodle salad for a light meal. For drinks, green tea or chilled sake would complement the savory flavors beautifully.
• For a vegan version, replace eggs with a mixture of 2 cups chickpea flour and 3 cups dashi or plant-based milk. Let it sit for a couple of hours before mixing with the veggies.

Recipe FAQs