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4 from 1 vote

Vegetarian Okonomiyaki (Japanese Vegetable Pancake)

If you've never tried Okonomiyaki, a Japanese-stye savory pancake, you're in for a treat. This Vegetarian Okonomiyaki recipe is packed with flavor, using simple ingredients, and is endlessly versatile for a dietary preference.
Servings: 2 (10-11 INCH) PANCAKES
Author: Pamela

Ingredients

  • Sauce Optional, but who doesn’t love sauce?? Feel free to double or triple this
  • 1/4 cup mayonnaise*
  • 1 teaspoon Sriracha
  • ¼ teaspoon toasted sesame oil optional
  • Pancakes
  • 1 1/2 cups brown or white rice flour my preference, GF flour blend or all-purpose flour (if you use AP flour, try to mix with a GF flour for a lighter texture)
  • 1 teaspoon aluminum-free baking powder
  • 1 1/4 teaspoons sea salt
  • 1 ½ cups dashi at room temp or cold (a seaweed and bonito broth | See recipe in notes). If you don’t want to use dashi you can use chicken or vegetable stock or milk/plant milk.
  • 4 large eggs lightly beaten (see notes for vegan option)
  • 6 cups very thinly sliced Napa or Savoy cabbage or standard green cabbage OR just use a bag of “slaw mix” from the supermarket
  • 4 medium carrots finely shredded, about a scant 2 cups
  • 4 scallions thinly sliced on an angle
  • Avocado oil for cooking

Instructions

  • Mix sauce ingredients together and set aside. This will stay good in the fridge for weeks.
  • In a large mixing bowl whisk together the flour, baking powder, and salt. Add the dashi (or milk) and eggs. Whisk ingredients together to make a smooth batter. Stir in the vegetables and toss to coat completely in the batter.
  • Preheat a 10 to 11-inch nonstick or well-seasoned cast iron skillet over medium heat. Add enough avocado oil to coat the bottom and wait for it to shimmer. Add half the batter and spread out over the skillet. Allow the pancake to cook until the underside is golden and cooked, about 5 minutes. The top will still be raw. Either flip the pancake (takes some practice) or slide onto a plate and invert the skillet onto the plate and flip. Use pot holders please!
  • Cook until the underside is golden, about 5 more minutes. You can also make lots of small pancakes. Serve with desired accompaniments. You can keep them warm on a baking sheet in the oven at 250 degrees until needed, but these are best eaten right after you make them. You can shred the vegetables in advance and make the batter in advance, but don’t combine the veggies and the batter until just before cooking.

Notes

  • Flip with confidence: If flipping a large pancake feels daunting, try making smaller pancakes for easier handling.
  • Keep them warm: Cooked pancakes can be kept warm in a 250°F oven while you finish the batch.
  • Prep ahead: You can shred the vegetables and mix the batter ahead of time, but don’t combine them until just before cooking.
  • Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
  • Freezer: Stack pancakes with parchment paper in between, then freeze for up to 1 month.
  • Reheat: Warm in a skillet over medium heat or in the oven at 300°F until heated through.