Vegan Okonomiyaki – Japanese Vegetable Pancakes
I’ve never been to Japan myself. So I discovered okonomiyaki at one of the markets here in Berlin. I fell for them immediately and came up with my own vegan okonomiyaki recipe. All you need is to prepare the batter and then add the vegetables you like. You can experiment with the vegetables so each okonomiyaki will be a new taste explosion for your buds. My favourite vegetables are cabbage, mangold, carrots, red peppers and spring onions. But you are free to pick your own choices. This recipe is golden if you need to use some leftover vegetables of any kind 🙂
I was just recently making them for a friend who’s been living in Japan for a while and who tried many of them. He was very sceptical at first but fell for my vegan okonomiyaki the moment he had his first bite. He was even happy for the okonomiyaki to be served with teriyaki sauce which surprised me as I thought that in Japan you would serve it with propper okonomiyaki sauce. So if you would like to give that sauce a try, fire away. I’m too lazy to get all the ingredients and therefore rather stick to a ready-made teriyaki sauce from the local Asia shop.
Ingredients such as chickpea flour, kala namak (Indian black salt) and nutritional yeast flakes are optional but will add to the flavour. So if you get the chance, get them! If not, just leave the latter out and use the flour of your choice. That way it will be even simpler but still be delicious.
Vegan Okonomiyaki Recipe
For the batter
- 1/2 cup spelt or all purpose flour
- 1/2 cup chickpea flour
- 1 cup water
- 1/4 tsp ground pepper
- 1/2 tsp salt
- 1/4 tsp Indian black salt kala namak optional
- 1 tbsp nutritional yeast flakes optional
- 1 cup cabbage finely chopped
- 1/2 cup carrots finely sliced
- 1/2 red pepper sliced thinnly
- 1 cup mangold finely chopped
- 1/2 cup spring onions sliced for serving
- teriyaki sauce for serving
Prepare the vegetables.
Mix all the ingredients for the batter into a rather runny dough.
Stir in the vegetables and mix everything thoroughly.
Heat the pan with some cooking oil.
Pour either half the batter in the pan for two small pancakes or whole of it for one big pancake.
Bake both sides on medium heat until they are golden brown.
Serve with teriyaki sauce or okonomiyaki sauce and spring onions.