Okonomiyaki is a classic Japanese soul food made with a crispy, golden-brown batter mixed with a variety of ingredients. Typically, it includes pork or seafood, but this time, I’ve made a vegan version! The outer crust is crispy, while the inside remains fluffy, creating a perfect texture balance. The combination of sauce and mayonnaise elevates the flavors even more. It’s a fun dish to make with family or friends, and it’s sure to bring smiles as everyone gathers around the table to enjoy it together!
Ingredients
- 200g cabbage, chopped
- 100g nagaimo (mountain yam), grated
- 100g small carrot, shredded
- A handful of scallions, chopped(if you want)
- 2 tbsp red pickled ginger
- 100g flour
- 50ml water
Instructions
- Finely chop the vegetables and grate the nagaimo.（yam）
- Mix the vegetables, grated nagaimo, and red pickled ginger.
- Add half of the flour and mix, then pour in the water and mix again.
- Add the remaining flour and mix well (add more water if the batter is too thick).
- Heat oil in a pan, cook the batter until one side is fully cooked, then flip and cover with a lid (3–5 minutes).
- Once cooked through, it’s ready to enjoy!
Point
- Avoid overmixing the batter. Overmixing can make the batter tough, so it’s enough to mix until the ingredients are evenly combined. Be gentle while mixing to achieve a light and fluffy texture.
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