Recipes
Vegan Okonomiyaki
Serves 4
| Prep Time: 10 mins
| Cook Time: 10 mins
| Total Time: 20 mins
You may need: Furikake
Discover The Recipe
Our chefs developed this delightful Vegan Okonomiyaki, a modern take on the beloved savory pancakes that have become a culinary mainstay in Japan. Okonomiyaki, a cherished street food and household staple in Japan, represents a harmonious blend of flavors and textures in an easy-to-make format. Our recipe brings this culinary treasure to your kitchen, while embracing a plant-based twist that does not compromise on taste or authenticity. This Vegan Okonomiyaki recipe pays homage to tradition while offering a vegan recipe that you can customize with ingredients like seafood or meats of choice.
A simple pancake batter forms the base to mix in veggies, topped by our authentic Furikake spice blend, one of the most popular condiments in Japan. Furikake infuses the dish with a signature umami-rich taste popular in many Japanese seasonings. As the batter comes to life, a symphony of ingredients, chopped seaweed, scallions, shredded cabbage, and puffed rice, creates a harmonious melody of textures and tastes. The Vegan Okonomiyaki experience culminates with a delicate flip onto the griddle, where each pancake transforms into a crispy canvas of flavors. Top these delectable pancakes with a drizzle of (vegan) mayo, scallions, and a generous sprinkle of Furikake for a perfect finishing touch. Our chefs paired the dish with sweet chili sauce and a sesame-soy dip for a fun twist in each bite. Double the recipe and feed more guests or refrigerate the extras for a quick leftover meal.
Ingredients
For the pancake:
1 cup gluten-free flour
3/4 cup water
1 tsp salt + more as needed
1 Tbsp Piquant Post Furikake
1 Tbsp sesame oil
1/4 cup wakame seaweed (soaked 10 minutes and chopped) (optional)
3 scallions, chopped
1 cup shredded cabbage
1 cup puffed rice
To cook: 2 Tbsp sesame oil
Garnish: vegan mayo, scallions, more Piquant Post Furikake
Notes
The wakame seaweed will grow in size dramatically when soaked. You only need a pinch to soak enough for this recipe!
Adjust the water or broth quantity to achieve the desired batter thickness. Thicker batter yields a denser okonomiyaki, while a thinner batter creates a lighter one.
Customize the flavors by adding grated ginger, garlic, or a pinch of sesame seeds to the batter.
Form smaller okonomiyaki for easier flipping or create one large pancake and cut into portions after cooking.
Serve the okonomiyaki on a bed of fresh greens for a refreshing contrast. Pair your okonomiyaki with a side of miso soup and a cucumber salad for a complete Japanese-inspired meal.
Interested in a more traditional version of Okonomiyaki? Try our version with shrimp!
Looking for more great Furikake recipes? Try our Furikake Salmon, Soba Noodles with Chicken, or our Vegan Poke Bowl, or how about our sweet and salty Furikake Chex Mix?
Instructions
Whisk together the gluten-free flour, water, salt Piquant Post Furikake, and sesame oil.
Fold the chopped seaweed, scallions, shredded cabbage and puffed rice into the batter. Stir well until the batter is well combined. Adjust the seasoning with salt to taste.
Heat the sesame oil in a non-stick skillet and add pancake batter to the pan until it’s about 1/4” thick and about 6” in diameter.
Cook for 3-5 minutes on the first side until browned an crispy. Flip and cook on the other side until crispy on the other side. Serve immediately. Drizzle with vegan mayo, scallions, and more furikake.
Alternatives & Substitutions
Red cabbage and seaweed provide a unique twist to traditional okonomiyaki. You can experiment with other vegetables like mushrooms, shredded carrots or zucchini.Incorporate Asian-inspired ingredients like julienned daikon radish, enoki mushrooms, or bamboo shoots for added authenticity.
Add a spoonful of sauerkraut or kimchi to the batter for a tangy and probiotic-rich touch.
For a healthier option, bake the okonomiyaki in the oven until crisp. Brush with a little oil before baking for a golden finish.
Mix chopped fresh herbs like cilantro, parsley, or dill into the batter for a burst of freshness.
Offer an array of dipping sauces like peanut sauce, sweet chili sauce, or a sesame-soy dip for a customizable experience.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Okonomiyaki
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Piquant Post spice you'll need: Furikake
Ingredients
For the pancake:
1 cup gluten-free flour
3/4 cup water
1 tsp salt + more as needed
1 Tbsp Piquant Post Furikake
1 Tbsp sesame oil
1/4 cup wakame seaweed (soaked 10 minutes and chopped) (optional)
3 scallions, chopped
1 cup shredded cabbage
1 cup puffed rice
To cook: 2 Tbsp sesame oil
Garnish: vegan mayo, scallions, more Piquant Post Furikake
Instructions
Whisk together the gluten-free flour, water, salt Piquant Post Furikake, and sesame oil.
Fold the chopped seaweed, scallions, shredded cabbage and puffed rice into the batter. Stir well until the batter is well combined. Adjust the seasoning with salt to taste.
Heat the sesame oil in a non-stick skillet and add pancake batter to the pan until it’s about 1/4” thick and about 6” in diameter.
Cook for 3-5 minutes on the first side until browned an crispy. Flip and cook on the other side until crispy on the other side. Serve immediately. Drizzle with vegan mayo, scallions, and more furikake.
Notes
The wakame seaweed will grow in size dramatically when soaked. You only need a pinch to soak enough for this recipe!
Adjust the water or broth quantity to achieve the desired batter thickness. Thicker batter yields a denser okonomiyaki, while a thinner batter creates a lighter one.
Customize the flavors by adding grated ginger, garlic, or a pinch of sesame seeds to the batter.
Form smaller okonomiyaki for easier flipping or create one large pancake and cut into portions after cooking.
Serve the okonomiyaki on a bed of fresh greens for a refreshing contrast. Pair your okonomiyaki with a side of miso soup and a cucumber salad for a complete Japanese-inspired meal.
Interested in a more traditional version of Okonomiyaki? Try our version with shrimp!
Looking for more great Furikake recipes? Try our Furikake Salmon, Soba Noodles with Chicken, or our Vegan Poke Bowl, or how about our sweet and salty Furikake Chex Mix?
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