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