vegan okonomiyaki (easy Japanese pancake)
this vegan okonomiyaki is a savory Japanese-style pancake made with plant-based egg, cabbage, and flavorful toppings, offering a quick, vegan twist on the classic comfort dish.
Servings 2 large pancakes
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.
