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!
Table Of Contents
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
- 1Finely 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!
VIDEO: Watch How to Make It
https://www.instagram.com/p/DBgPkeYSL_E
Point
- Don’t overmix the batter—it helps keep the pancakes light and fluffy.
- Grated nagaimo (mountain yam) gives the batter a soft, airy texture—don’t skip it!
- Finely chop the cabbage so it cooks evenly and blends well.
- Cover the pan and cook over medium-low heat to steam the inside gently.
- Finish with your favorite toppings like vegan mayo, okonomiyaki sauce, nori flakes, or pickled ginger.
