I've wanted to make a vegan okonomiyaki using Just Egg for years, and since I just returned from Japan, this was the perfect time to debut it!
This isn't just an omelette, it's a whole savoury pancake situation, and it's become a total go-to in my kitchen. It's been on heavy rotation since I was pregnant, actually, because it's so easy to make and it has so much crave-worthy flavour and texture.
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what is okonomiyaki?
Okonomiyaki is a traditional Japanese savory pancake usually made with flour, eggs, and shredded vegetables. This version swaps the traditional ingredients for a plant-based alternative, making it both simple and accessible.
Using Just Egg eliminates the need for flour while still creating a soft, hearty base with a rich texture.
why use just egg?
a flour-free vegan base
Just Egg creates a fluffy, omelette-like base that holds all the vegetables together without needing chicken eggs or flour. This should satisfy the gluten-free folks, but I can't win, and I know it. Some of you, right now, are going... "but the traditional way is with flour!"
light yet filling
The texture is soft in the middle with a slightly crispy exterior which is what I enjoy about this version. It's light enough to not feel heavy, but filling enough to be a full meal.
key ingredients & texture
The batter is built on a simple vegetable base:
- finely shredded napa cabbage
- julienne carrot
- green onion
These give the okonomiyaki its fresh crunch and balanced texture underneath all that Just Egg.
Okonomiyaki isn't just about the batter; it's also about the toppings. This one gets pickled ginger, roasted nori strips, sesame seeds, more green onion, and generous drizzles of hoisin and vegan mayonnaise. It sounds like a lot, but it comes together fast.
Here's your video tutorial on how to make this with all the tips and tricks.
tips for making this recipe
A good nonstick pan matters here, especially if you don't know the proper way to heat and season a cast iron or always find stainless steel pans finicky (though it can be done!) Just Egg sticks easily if the pan isn't up to the job. Cook it low and slow with a lid on, and don't try to flip it until the top is fully set and the bottom is deep golden brown. That patience is what gives you a pancake that holds together instead of falling apart.
frequently asked questions
Yes, you can substitute with flour and water to make a pancake batter. That's what they did to make them plant-based in Japan for us. I find the texture a bit mushy which is why I prefer make a Just Egg omelette-pancake.
I decided on using hoisin sauce and vegan mayonnaise, but if you have a well-stocked Japanese or Asian grocery store near you, you might find a bottle of traditional okonomiyaki sauce. Hoisin is a great substitute, as it's similar in flavour and texture.
Just Egg itself is gluten-free, but tamari/soy sauce and hoisin need checking. There are definitely gluten-free varieties available.
vegan okonomiyaki (easy Japanese pancake)
Ingredients
- 1 (12 oz/355 ml) bottle Just Egg liquid
- 1 tablespoon vegan worcestershire
- ½ tablespoon rice vinegar
- ½ tablespoon low-sodium soy sauce or gluten-free tamari
- ½ teaspoon sea salt
- 1 tablespoon vegetable oil
- 3 green onions, white and green parts (reserve some green parts as garnish)
- 3 C finely shredded napa cabbage
- 1 carrot, julienne
- ⅓ C vegan mayonnaise, divided
- ⅓ C hoisin sauce, divided
- 4 nori seaweed snack sheet (cut into thin strips), divided
- 2 teaspoon black and white sesame seeds, divided
- 2 tbsp pickled ginger, divided
Instructions
- In a large liquid measuring cup, measure out the Just Egg, vegan worcestershire, rice vinegar, soy sauce, and sea salt. Whisk to combine.
- Cut off half of the green tops of the onions and chop finely. Reserve these for the garnish. Then cut 1 ½-inch pieces from the rest of the onion and cut any thick pieces in half or thirds to create thinner strips. These will be cooked in the okonomiyaki.
- You will cook both pancakes one at a time. In a non-stick pan over medium heat, add 1 ½ teaspoon vegetable oil, half the cabbage, half the carrots, and half of the green onions, and cook for about 2 to 3 minutes just to wilt the vegetables. Even out the mixture in the pan, reduce the heat to medium-low and then pour in half of the liquid egg mixture, pouring slowly, swirling it over the cooked vegetables to get an even omelette. Cook until set with a lid on top of the pan. You don't want to flip this until the top is set, and no liquid remains and the bottom is pretty dark brown. You can lift the edges as it cooks. This will take anywhere from 5 to 9 minutes depending on your pan, the heat, and how thick your mixture is. Once set on top, gently flip the okonomiyaki to cook the other side for about 1 to 2 minutes. Slide it onto a plate.
- For serving, drizzle with a thin layer of mayonnaise and hoisin, and top each okonomiyaki with half the seaweed strips, black and white sesame seeds, pickled ginger, and remaining chopped green onion.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.