VEGAN OKONOMIYAKI Recipe; How to prepare this delicious recipe? What are the main ingredients required? Cooking time, important tips and more. Here is the best "VEGAN OKONOMIYAKI" recipe we have found so far.

Recipe Information

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  • 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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