Vegan Okonomiyaki


  • 160 grams of 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 benishoga (optional)
  • 2 tablespoons vegetable oil


  • Okonomiyaki sauce
  • Vegan mayonnaise
  • 1 dried shiitake mushroom
  • Aonori


  1. Stack the cabbage leaves and then roll them together. Use a sharp knife to shred the cabbage into thin strands.
  2. Peel the yamaimo and then grate it. You can also chop it up and add it to a food processor or blender to puree it.
  3. Add the cabbage, shiitake, and scallions to a large bowl and then toss them together with the flour and salt until evenly coated.
  4. Add the grated yamaimo and benishoga and mix this together well until it forms a batter.
  5. Heat a griddle or heavy-bottomed frying pan over medium heat until hot. Add 1 tablespoon of oil and spread it around.
  6. Add half of the batter to the pan and use a spatula to give it form it into a round pancake that’s about 3/4-inch thick. Be sure the okonomiyaki is an even thickness and is making good contact with the pan.
  7. Cover the okonomiyaki with a lid, turn down the heat, and let it steam for 2-3 minutes.
  8. When the okonomiyaki is partially cooked on top and golden brown on the bottom, flip it over. Cover it back up with the lid and let it steam for another 2-3 minutes.
  9. When the okonomiyaki is done, plate it and then top it with the condiments.

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