Okonomiyaki Recipe (お好み焼き) Vegan Friendly

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In this Okonomiyaki recipe, I show you how to make a delicious traditional Japanese cabbage pancake (whether you’re vegan or not). Since Okonomiyaki means “cooked as you like it” in Japanese, you can add whatever vegetables, meats or seafood to the basic batter to make it your own!

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INGREDIENTS (makes 2 servings)

160 grams cabbage
180 grams yamaimo (3-4 inch piece)
40 grams fresh shiitake mushrooms (2 large mushrooms, thinly sliced)
20 grams scallions (2-3 scallions, chopped)
30 grams all-purpose flour (~1/4 cup)
1/4 teaspoon salt
16 grams Beni Shoga (optional)
2 tablespoons vegetable oil

Condiments:
Okonomiyaki sauce
Vegan mayonnaise
1 dried shiitake mushroom
Aonori

PRINTABLE RECIPE ▶ https://norecipes.com/vegan-okonomiyaki/

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Comments

Hba qq says:

It's similar to the korean vegetable pancake

misspicmovie says:

Is there a way to replace the 山芋?I can’t find it in the Asian grocery stores either 🙁

Derek says:

Hello Marc, I've tried making okonomiyaki a few times before and every time it comes out very salty. For the recipe, I used mentaiko, cheese, and cabbage, but I get the feeling that it's either the okonomiyaki sauce, the mayonnaise, or both. My family has a history of high blood pressure and I'm trying to make it with as less sodium as possible and still enjoy it.

Juliet's Wok says:

Okonomiyaki is one of my favorite japanese food. Thanks for the tip about the yamaimo. I'm craving for one of this right now. Big thumbs up for this

O'Dessa Bourque says:

This recipe makes me think more of egg fu young, which I enjoy 🙂

Erin Uber says:

Hi Marc! This is completely amazing! I love okonomiyaki, but I haven't been able to eat it for years. I can't eat some of the ingredients. This offers me an option, and I'm so eager to try making it this way. It looks so delicious, and this is so creative. Hooray! Thanks for sharing this recipe. It's a fantastic video. Have a great week ahead!

Allison says:

Now I want to make okonomiyaki… I would need to run out and buy cabbage though. I wonder if I could use the raw/dry coleslaw mix often available in my store… it wouldn't be chopped as finely, but it would be pre-sliced cabbage + carrot… hrmmm..

Mindy's Mom says:

Wow! Marc! You’ve got some mean knife skills! I’m so impressed with everything that you do! I had no clue that tororo would firm up, when cooked. I love it raw, on hot gohan, with a sweet Dashi broth ladled on top, so I know that I would love this recipe. Thank you so much for sharing. I cannot wait to try it! ♥️

Liztopher says:

This looks amazing! Be sure to check the ingredients on your Beni Shoga as some kinds are coloured with cochineal

Nannerchan says:

Looks great.

Nadege949 says:

Wow, tank you Marc! Now I have to look for yamaimo at my Japanese grocery store.

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