Description
A savory vegan okonomiyaki recipe with a distinct Osaka style, featuring a homemade vegan dashi for authentic umami flavor. This plant-based Japanese pancake is crispy on the outside, tender on the inside, and packed with fresh vegetables.
Ingredients
Scale
- For the Vegan Dashi:
- 4 cups water
- 1 piece 4-inch kombu (dried kelp)
- 4 dried shiitake mushrooms
- For the Batter:
- 1 cup all-purpose flour (or gluten-free flour)
- 2 tablespoons potato starch or cornstarch
- 1 teaspoon baking powder
- 1 cup vegan dashi
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- For the Filling:
- 2 cups finely shredded cabbage
- ½ cup grated nagaimo or potato
- ½ cup julienned carrots
- ½ cup chopped scallions
- ½ block firm tofu, crumbled
- 2 tablespoons chopped fresh shiso leaves or parsley (optional)
- For Topping:
- Vegan okonomiyaki sauce
- Vegan mayonnaise
- Nori seaweed flakes
- Pickled ginger (beni shoga)
- Toasted sesame seeds
- Extra scallions
Instructions
- Make the Vegan Dashi: Combine water, kombu, and shiitake mushrooms in a saucepan. Soak for 30 minutes. Simmer over medium heat. Remove kombu before boiling. Simmer mushrooms for 10 minutes. Strain and reserve the liquid.
- Prepare the Batter: In a bowl, whisk flour, potato starch, baking powder, soy sauce, and sesame oil. Gradually add 1 cup of cooled vegan dashi, whisking until smooth. The batter should be thick but pourable.
- Prepare the Vegetables and Tofu: Grate nagaimo or potato into a separate bowl. Mix in shredded cabbage, carrots, scallions, and crumbled tofu. Gently fold this vegetable mix into the batter. Stir in herbs if using.
- Cook the Okonomiyaki: Heat oil in a skillet over medium heat. Pour half the mixture into the pan, shaping it into a thick pancake. Cover and cook for 7–8 minutes until golden and crisp. Flip carefully, cover, and cook the other side for 6–7 minutes. Repeat for the second pancake.
- Add the Finishing Touches: Transfer cooked pancakes to a plate. Drizzle with vegan okonomiyaki sauce and vegan mayo. Sprinkle with nori flakes, sesame seeds, extra scallions, and pickled ginger.
Notes
- Using gluten-free flour will make this an okonomiyaki gluten-free version.
- Wear gloves when handling nagaimo to prevent skin irritation.
- The vegan dashi is key to the authentic Osaka style vegan okonomiyaki flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: 0mg
Keywords: Osaka Style Vegan Okonomiyaki, vegan osaka okonomiyaki recipe, plant-based osaka okonomiyaki, japanese vegan pancake recipe, dairy-free osaka okonomiyaki, egg-free osaka okonomiyaki, gluten-free vegan osaka okonomiyaki, vegan dashi okonomiyaki, authentic vegan osaka okonomiyaki