Vegetarian okonomiyaki (Japanese cabbage pancake) is a flexible dish built around cabbage and a simple batter. Loosely translated to “how you like,” these savoury okonomiyaki pancakes invite you to customize the toppings, much like pizza.

Cooked until crisp at the edges and tender in the centre, the delicate sweetness of lightly charred cabbage is highlighted by the tangy okonomiyaki sauce and salty, pickled toppings.

Other vegetarian topping options include, shredded or shaved carrots or zucchini, thinly sliced snap peas, kimchi and corn. Ultimately the sky’s the limit.

Okonomiyaki, a crisp golden, Japanese pancake, cut into wedges on a square plate, topped with mayonnaise, sweet sauce, scallions, bonito flakes, seaweed and pickled ginger.

Vegetarian Okonomiyaki (Japanese Cabbage Pancake)

Soo Kim

This pared down, vegetarian version highlights nutrient-dense, low calorie cabbage in a crisp edged, fluffy pancake topped with classic sweet, tangy Okonomiyaki sauce.

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Ingredients

Vegetarian Okonomiyaki Sauce

3 tbsp ketchup
1½ tbsp soy sauce
1½ tbsp apple cider vinegar
1 tbsp vegetarian oyster sauce, or mushroom oyster sauce
2-3 tsp liquid honey

Batter

¾ cup warm water
¾ cup vegetarian dashi (Japanese soup stock)
1 cup all-purpose flour
½ tsp kosher salt
½ tsp granulated sugar
½ tsp baking powder
½ cup peeled and finely grated Japanese yam, optional (about 150 g total)

Okonomiyaki

4 eggs
4 green onions finely chopped
⅓ cup tenkasu (tempura scraps) optional
¼ cup beni shoga (pickled red ginger) chopped
6 cups thinly sliced green cabbage approx ½ head of cabbage
4 tbsp vegetable oil divided

To Serve

Okonomiyaki Sauce
Kewpie mayonnaise optional
chopped green onions optional
aonori (dried green laver seaweed) optional
sesame seeds optional

Instructions

Okonomiykai Sauce

In microwave-safe bowl, stir together ketchup, soy sauce, apple cider vinegar, vegetarian oyster sauce and honey. Heat in 30-second intervals, stirring between each, until warmed and combined, about 1 minute.

Batter

In small bowl, stir together warm water and dashi powder until dissolved. In large bowl, whisk together flour, salt, sugar and baking powder; whisk in dashi mixture until smooth. Stir in yam (if using) until combined. Cover and refrigerate for 45 to 60 minutes.

Okonomiyaki

Stir eggs into batter mixture; stir in green onions, tenkasu (if using) and beni shoga until combined. Stir in cabbage until coated.
Heat large cast-iron pan or non-stick pan over medium heat. Add 1 tbsp of the oil and heat until hazy; divide cabbage mixture into 4 portions. Add one portion to pan and, using spatula, shape into 7-inch (18 cm) level circle, gently pushing edges toward centre.
Reduce heat to medium-low; cook, covered, until bottom is evenly browned, about 6 minutes. Remove lid and cook for 2 more minutes, shaking pan to check pancake is moving and ready to flip.
Using large spatula, carefully flip pancake; press edges in. Cook, covered, for 6 minutes; remove lid and cook until crispy and browned, about another 2 to 3 minutes. Flip and cook 1 to 2 more minutes to crisp. Transfer to plate. Repeat with remaining oil and batter.

To Serve

Spread 2 tbsp Okonomiyaki sauce onto pancake. Squeeze lines of Kewpie mayonnaise overtop (if using); sprinkle with green onions, aonori, sesame seeds and more beni shoga (if using).

Keyword cabbage, cabbage recipes, Japanese pancake, Japanese pizza, okonomiyaki, savoury pancake, vegetarian, vegetarian Japanese pancake, vegetarian Japanese recipes

Tips from the ELLE Gourmet Editors

Cabbage is having a moment

Humble cabbage is hot these days and its no wonder. This nutrient-dense, fibre-packed powerhouse of a cruciferous vegetable is so versatile and accessible. Bonus, it’s cheap! Whether fresh, cooked or fermented, cabbage of any variety and colour is loaded with vitamin K, fibre, antioxidants, prebiotics and probiotics, all of which contribute to good overall health, lowering inflammation and keeping you satiated through to the next meal.

Traditional ingredients, make them vegetarian

The traditional, meaty version of Japanese pancake features Worcestershire sauce in the okonomiyaki sauce. Here we use a combination of soy sauce and apple cider vinegar that mimics the complex, savoury tang, minus the anchovy. Mushroom oyster sauce, readily available in Asian markets, stands in for the traditional oyster sauce.

Mountain Yam

Mountain yam, also known as Chinese yam, is a tuber with pale golden skin and white, sticky flesh. It is used in this pancake to absorb the excess liquid from the cabbage, creating a creamy and fluffy pancake. Find mountain yam in Asian markets, or simply omit from the recipe if you can’t locate it.

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