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In Japanese, the word ‘okonomi’ translates to ‘how you like’. So after a few attempts, we’ve whipped up a completely vegan take on Okonomyaki - just how we like it. A simple base of cabbage, rice flour and kimchi forms the perfect canvas for this savoury fritter. We’ve snuck in plant-based cheddar for added gooeyness - but that’s up to you. Full of flavour and ready in a flash - check out the recipe below.

Start cooking ➞




For the Okonomiyaki

<item-todo-done>120g plain flour<item-todo-done><item-todo-done>60g flour - rice<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>220ml water<item-todo-done><item-todo-done>200g large savoy cabbage<item-todo-done><item-todo-done>150g kimchi<item-todo-done><item-todo-done>2 tbsp - kimchi juice<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>75g plant-based cheese<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done>

Okonomiyaki sauce

<item-todo-done>4 tbsp ketchup<item-todo-done><item-todo-done>2 tbsp plant-based Worcestershire sauce<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>2 tsp brown sugar<item-todo-done>


<item-todo-done> plant-based mayonnaise<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done> pickled ginger - optional<item-todo-done><item-todo-done> nori sheet - optional<item-todo-done>

Before you start

Large nonstick frying pan

Prep the veg

  • Trim and finely shred the cabbage
  • Finely slice the spring onions
  • Grate the cheese
  • Finely slice the chilli for topping

Make the batter

  • Place the plain flour, rice flour, baking powder and salt in a large bowl
  • Pour in the water mixing to combine
  • Add the cabbage, spring onion, cheese and kimchi with juice into the bowl
  • Mix everything together to coat

Make the sauce

  • Place the ketchup, worcestershire sauce, soy sauce and brown sugar in a small bowl and mix to combine

Cook the pancake

  • Heat a frying pan over a medium-high heat with half the oil
  • Add half the batter, pressing down to flatten
  • Cook for a few minutes until golden brown and crispy, then flip over and cook the other side
  • Transfer to a plate then repeat with the remaining oil and batter
  • You should have two large pancakes

Assemble and serve

  • Spread the sauce over the pancakes, squeeze over the mayo and sprinkle with sesame seeds
  • Garnish with the spring onion, red chilli and your choice of toppings
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