Japanese Cabbage Pancake Vegetarian Okonomiyaki Recipe Guide

If you love Japanese street food and are seeking a delicious vegetarian twist, then this Japanese cabbage pancake vegetarian okonomiyaki recipe is perfect for you! Okonomiyaki, often described as a savory Japanese pancake, is a versatile and hearty dish that combines shredded cabbage with a simple batter and a variety of tasty ingredients.

Traditionally filled with meat or seafood, this vegetarian version highlights the natural sweetness and crunch of cabbage while keeping things light, flavorful, and satisfying. Whether you’re a seasoned fan of Japanese cuisine or trying okonomiyaki for the first time, this recipe is approachable, fun to make, and packed with umami goodness.

With easy-to-find ingredients and simple steps, you can whip up these delightful pancakes for breakfast, lunch, or dinner. Plus, it’s a fantastic way to enjoy a comforting meal that’s both nourishing and packed with texture.

Ready to dive into the world of Japanese flavors with a veggie-friendly spin? Let’s get cooking!

Why You’ll Love This Recipe

Japanese cabbage pancake vegetarian okonomiyaki is a fantastic meal for multiple reasons. First, it’s incredibly versatile—you can customize the fillings with your favorite vegetables or toppings.

The combination of cabbage and batter creates a crispy outside with a tender, flavorful inside that’s simply addictive.

This recipe is also very approachable for cooks of all skill levels. Even if you’re new to Japanese cuisine, you’ll find the steps straightforward and rewarding.

Plus, it’s a great way to sneak more vegetables into your diet without sacrificing taste or satisfaction.

Finally, this okonomiyaki is perfect for sharing at casual dinners or for meal prepping to enjoy throughout the week. It’s filling, nutritious, and pairs beautifully with a variety of sauces and sides, making it a true crowd-pleaser.

Ingredients

• 2 cups finely shredded green cabbage (about half a medium head)
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1/4 cup grated carrot
• 2 green onions, thinly sliced
• 1/4 cup corn kernels (fresh or frozen)
• 1 large egg (or vegan egg substitute)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• Vegetable oil for frying
• Okonomiyaki sauce or substitute (see Tips & Variations)
• Japanese mayonnaise (optional)
• Aonori (seaweed flakes) and bonito flakes (optional for vegetarian version, omit bonito for strict vegetarian)

Equipment

• Large mixing bowl
• Whisk or fork
• Non-stick frying pan or griddle
• Spatula
• Measuring cups and spoons
• Knife and cutting board
• Grater (for carrot and ginger)

Instructions

1. Prepare the vegetables: Finely shred the cabbage and grate the carrot and ginger. Thinly slice the green onions. Place all the vegetables in a large mixing bowl.
2. Make the batter: In a separate bowl, whisk together the flour, water, soy sauce, and egg until smooth. Add the sesame oil for extra flavor.
3. Combine batter and vegetables: Pour the batter over the shredded cabbage, carrot, green onions, and corn. Mix everything gently until the vegetables are evenly coated with the batter.
4. Heat the pan: Place your frying pan or griddle over medium heat and add a tablespoon of vegetable oil, spreading it evenly.
5. Cook the pancakes: Scoop about 1/2 cup of the mixture into the pan and flatten it gently with a spatula to form a round pancake about 6 inches in diameter. Cook for 4-5 minutes until the bottom is golden and crispy.
6. Flip and cook the other side: Carefully flip the pancake and cook another 4-5 minutes until cooked through and golden brown on the other side.
7. Repeat: Continue cooking the remaining batter in batches, adding oil to the pan as needed to prevent sticking.
8. Serve: Transfer the cooked okonomiyaki to plates. Drizzle with okonomiyaki sauce and Japanese mayonnaise if using. Sprinkle with aonori and omit bonito flakes for vegetarian version or add if you prefer.

Tips & Variations

For a vegan version, substitute the egg with a flax egg or commercial egg replacer and use vegan mayonnaise and sauce.

Okonomiyaki sauce can be made easily at home by mixing Worcestershire sauce, ketchup, soy sauce, and a little sugar. Or find vegetarian-friendly bottled versions in Asian grocery stores.

You can add other vegetables like sliced mushrooms, bell peppers, or shredded zucchini for different flavors and textures. For a bit of heat, add a pinch of chili flakes or serve with spicy mayo.

Try topping your okonomiyaki with pickled ginger or chopped fresh herbs like cilantro or chives for extra zing. Leftover pancakes reheat well in a toaster oven or skillet.

Nutrition Facts

Serving Suggestions

Serve your Japanese cabbage pancake vegetarian okonomiyaki hot with a drizzle of okonomiyaki sauce and Japanese mayonnaise. For a complete meal, pair it with a light miso soup or a crisp cucumber salad with rice vinegar dressing.

These pancakes are also fantastic alongside steamed edamame or a simple bowl of steamed rice. For a fusion twist, try serving with a side of tangy kimchi or your favorite pickled vegetables.

Looking for more vegetable-forward recipes? Check out Peruvian Vegetable Recipes for Flavorful Healthy Meals or dive into our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for fantastic meal ideas.

Conclusion

Making Japanese cabbage pancake vegetarian okonomiyaki at home is a delightful way to enjoy authentic flavors while keeping the dish meat-free and full of fresh vegetables. This recipe strikes the perfect balance of crispy and tender textures, enriched by a savory batter and topped with classic sauces.

It’s a fun, interactive dish that invites creativity in the kitchen, allowing you to experiment with your favorite veggies and toppings.

Whether you’re cooking for yourself, family, or friends, these okonomiyaki pancakes are sure to impress with their rich flavor and satisfying bite. Plus, they’re simple enough to whip up on a weeknight yet special enough for gatherings.

Don’t forget to explore more tasty vegetarian recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to round out your culinary repertoire. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Japanese Cabbage Pancake Vegetarian Okonomiyaki”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A savory Japanese pancake made with cabbage and a flavorful batter. Perfect as a vegetarian meal or snack.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups finely shredded cabbage”, “1/2 cup all-purpose flour”, “1/4 cup water”, “2 large eggs”, “2 green onions, thinly sliced”, “1/4 cup grated carrot”, “1/4 cup corn kernels”, “1 tablespoon soy sauce”, “1 teaspoon vegetable oil”, “Okonomiyaki sauce (optional, for serving)”, “Japanese mayonnaise (optional, for serving)”, “Pickled ginger (optional, for garnish)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a large bowl, combine flour and water to make a smooth batter.”}, {“@type”: “HowToStep”, “text”: “Beat in eggs and soy sauce until well mixed.”}, {“@type”: “HowToStep”, “text”: “Add shredded cabbage, green onions, grated carrot, and corn; mix gently.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a non-stick skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Pour batter into skillet and shape into a round pancake.”}, {“@type”: “HowToStep”, “text”: “Cook for 5-7 minutes until bottom is golden brown.”}, {“@type”: “HowToStep”, “text”: “Flip and cook another 5-7 minutes until cooked through.”}, {“@type”: “HowToStep”, “text”: “Serve hot topped with okonomiyaki sauce, mayonnaise, and pickled ginger if desired.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “7 g”, “fatContent”: “7 g”, “carbohydrateContent”: “22 g”}}