Vegetarian Okonomiyaki with Cabbage, Scallions, and Mushrooms

Why You’ll Love This Recipe

• Cabbage-forward and deeply savory, with tender centers and crisp, lacy edges.
• Weeknight-friendly: simple pantry batter, fast stovetop cook, big flavor.
• Totally vegetarian: no bonito flakes; a rich vegetarian okonomi sauce and mayo bring the umami.
• Customizable mix-ins mean you can use what you have without sacrificing authenticity.

Grocery List

• Produce: Green cabbage, scallions, shiitake or cremini mushrooms, kombu (if making dashi), optional pickled red ginger (beni shoga), 1 sheet roasted nori.
• Dairy/Refrigerated: Eggs, Japanese mayo or vegetarian mayo.
• Pantry: All-purpose flour, baking powder, kosher salt, sugar, neutral oil, ketchup, vegetarian Worcestershire sauce, soy sauce, mirin, toasted sesame seeds.

Full Ingredients

Vegetarian Okonomi Sauce (makes about 1/2 cup)

• 3 tbsp ketchup
• 1 1/2 tbsp vegetarian Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar (or maple syrup)

Batter

• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 2 large eggs
• 3/4 cup (180 ml) cool kombu dashi or water
• Optional but lovely: 1/4 cup (60 g) grated nagaimo (Japanese yam) for extra fluff

Vegetables & Mix-Ins

• 6 cups (about 400 g) green cabbage, finely shredded (2–3 mm thick)
• 4 scallions, thinly sliced (reserve some greens for garnish)
• 6 oz (170 g) shiitake or cremini mushrooms, thinly sliced

For Cooking

• 2–3 tbsp neutral oil (canola, grapeseed, or sunflower)

Toppings

• 1/3 cup vegetarian okonomi sauce (from above or store-bought)
• 1/3 cup Japanese mayo (or vegetarian mayo)
• 1 sheet roasted nori, cut into thin ribbons
• 1 tbsp toasted sesame seeds
• Optional: Pickled red ginger (beni shoga) and shichimi togarashi

Step-by-Step Instructions

Step 1: Make a quick vegetarian okonomi sauce

In a small saucepan, combine ketchup, vegetarian Worcestershire, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium-low heat and cook for 2–3 minutes, stirring until glossy and slightly thickened. Set aside to cool. This can be made up to 2 weeks ahead and refrigerated.

Step 2: Prep the vegetables

Remove the cabbage core and finely shred the leaves crosswise into narrow ribbons about 2–3 mm thick. Thinly slice the scallions, reserving a small handful of the green tops for garnish. Clean and thinly slice the mushrooms. Pat mushrooms dry with a paper towel to prevent excess moisture in the batter.

Step 3: Mix the batter

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the eggs and kombu dashi (or water), whisking just until a thick, pourable batter forms; it should resemble a sturdy pancake batter. If using grated nagaimo, fold it in now. Do not overmix.

Step 4: Fold in the cabbage, scallions, and mushrooms

Add the shredded cabbage, most of the sliced scallions, and the mushrooms to the batter. Toss and fold until every piece is well coated. Let the mixture rest for 5 minutes to hydrate the flour and soften the cabbage slightly.

Step 5: Pan-sear the pancakes

Preheat a 10-inch nonstick or cast-iron skillet over medium heat for 2–3 minutes. Add about 2 teaspoons of oil and swirl to coat. Spoon in 1 heaping cup of the mixture and shape a round 6–7 inches wide and about 3/4 inch thick. Cover with a lid and cook for 4–5 minutes until the bottom is deep golden and the edges look set.

Slide a thin spatula under the pancake (use two spatulas or the plate-flip method if needed), add another teaspoon of oil, and flip. Cook uncovered for 4–6 minutes more until deeply golden and the center is cooked through (an instant-read thermometer inserted in the middle should read 195–200°F / 90–93°C). Transfer to a wire rack and keep warm in a 200°F / 95°C oven. Repeat with remaining batter, adding oil as needed.

Step 6: Sauce and drizzle

While hot, brush each pancake with 1–2 tablespoons of vegetarian okonomi sauce. Drizzle Japanese mayo in a zigzag pattern across the top. The contrast of sweet-savory glaze and creamy mayo is key to okonomiyaki’s signature flavor.

Step 7: Garnish and serve

Top with thin nori ribbons, toasted sesame seeds, and the reserved scallion greens. Add pickled red ginger or a pinch of shichimi togarashi if you like heat. Serve immediately with extra sauce and mayo on the side.

Pro Tips

• Finely shred the cabbage for even cooking and a creamy-tender interior.
• Cover during the first side to steam-set the center; uncover on the second side to crisp.
• Flip with confidence: use two spatulas or slide onto a plate, invert with a second plate, and return to the pan.
• For super-crispy edges, drizzle 1 teaspoon oil around the pancake’s perimeter after flipping.
• Weigh your cabbage if possible; too much can dilute the batter, too little can make it dense.

Variations

• Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 10 minutes). Use vegan mayo and ensure the Worcestershire is vegan. Add 1–2 tbsp extra water if needed.
• Kimchi-Mushroom: Fold in 1/2 cup well-drained chopped vegan kimchi with the vegetables; reduce salt slightly.
• Cheesy Corn: Add 1/2 cup corn kernels and 1/2 cup shredded melting cheese made with vegetarian rennet; cook covered to melt.

Storage & Make-Ahead

Cooked pancakes keep 3 days refrigerated or up to 2 months frozen (cool completely, wrap individually, and freeze). Reheat from chilled at 375°F / 190°C for 8–10 minutes or in a lightly oiled skillet over medium heat, 3–4 minutes per side. From frozen, reheat at 375°F for 15–18 minutes. Make the sauce up to 2 weeks ahead. For best texture, mix dry ingredients and prep vegetables in advance, but combine batter and vegetables just before cooking to avoid watery pancakes.

Nutrition (per serving)

Approximate: 450 calories; 26 g fat; 41 g carbohydrates; 9 g protein; 5 g fiber; 880 mg sodium. Values will vary based on brands and toppings used.