08 March 2009 ~ 10 Comments

Really Vegan Okonomiyaki (Kansai style)

Lots of searches coming in for “vegan okonomiyaki” lately, and my gluten-free okonomiyaki recipe is getting the attention.  That’s Hiroshima style, though, and most people probably want to do Kansai / Osaka-style.

Here’s a straightforward Kansai-style Okonomi-yaki recipe that is totally vegan and much more simple to follow.

Ingredientsvery_veggie_okonomiyaki

makes 4 large pancakes

  • 2 vegetable boullion cubes dissolved in 2 cups hot water
  • 1 cup sweet potato flour
  • 1/4 cup tapioca flour
  • 1 cup flour (whole wheat and buckwheat work well)
Fillings:
  • 2 c shredded cabbage or kale
  • 1/2 c grated carrots
  • 1 c parboiled chopped broccoli
  • 4 Tbs beni shouga or finely grated fresh ginger
  • any other nice veggie you have on hand
  • sea salt and pepper to taste

Put dry ingredients into a large bowl and stir together.

Gradually add in the veggie boullion, stirring.  Stop adding liquid when the batter appears pancake-like (thick, not too runny but still pourable).

Stir in all the fillings you would like.

Heat up a non-stick griddle or frying pan over medium high heat with a little sesame or peanut oil.  (Any oil you like really, but those two are tastiest.)

When the edges look a bit brown, carefully flip the okonomiyaki over. Press down firmly, and lower the heat to about medium. Cook for at least 10 minutes, pressing down occasionally, until it’s thoroughly cooked through.

No problem!  Tapioca flour is the real magic goo here.  Sweet potato flour makes for a smooth and chewy texture that becomes a mesh between the tapioca and the regular flour.

Need help finding tapioca and sweet potato flour?  Amazon has good deals on vegan ingredients for okonomiyaki:

O-Konomi-Yaki on Foodista

10 Responses to “Really Vegan Okonomiyaki (Kansai style)”

  1. Roseanne Sullivan 5 April 2009 at 2:55 pm Permalink

    Great site. I love Okonomiyaki ever since someone gave me a sample at an Asian supermarket in Mountain View, CA. I bought the commercial mix and Okonomi sauce. Yum.

    When I first googled for Okonomi a few months ago, I found a bunch of links to YouTube videos, but I didn’t find your site. However, today I put in Okonomi yaki sauce, and there you were. I appreciate the recipes for the sauce and for the red pickled ginger. Today I used the commercial mix again but with a lot of the ingredients from your vegan recipe (including steamed broccolli, carrots, and grated fresh ginger). I didn’t even miss the pork. Nice site!

  2. nthmost 29 December 2009 at 11:32 pm Permalink

    Thanks so much! And that’s interesting how you ended up finding the site, thanks for letting me know.

    If you have any innovations, let me know! I’m going to recharge this blog pretty soon.

  3. Scrumptious 1 March 2010 at 11:26 pm Permalink

    What a great blog & blog topic! Wow!

    I was led here through a search for “vegan okonomiyaki.” It used to be my ultimate comfort food (I’m GF but I’d just use whatever GF flour mix I had on hand) but I became vegan in December, so it’s been sad not to have it anymore. I will have to pick up some sweet potato flour so I can make this, and I am curious to try your flax seed mayo as well!

    Thanks for bringing okonomiyaki back into my life!

  4. Melissa 14 April 2010 at 12:24 pm Permalink

    I just wanted to say thank you so, so much for posting a gluten-free okonomiyaki recipe. I was just diagnosed with Celiac and the thing I was most upset about giving up okonomiyaki. You are amazing — thank you!

  5. Foodie Geek 26 June 2010 at 12:45 am Permalink

    I think I want to try this recipe. I added a link on foodiefriends.com for others to give this one a try – http://foodiefriends.com/profile/foodgeek

    Thanks for sharing!

    -the foodie geek

  6. christine 19 August 2010 at 9:28 am Permalink

    This is awesome Vegan Okonomiyaki recipe. The image looks good. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!

  7. Vien 23 August 2010 at 7:58 am Permalink

    Hi. I found your blog in foodista and followed it here. This is a nice blog. You can also put a foodista widget in your past and future blogs so that other foodista readers like me can view your blog in the future. Until next time.

  8. Selange 20 March 2011 at 10:36 am Permalink

    Yattane!!! Watashi no kodomo wo tabemashou! Arigato Gozaimasu! Vegan, ano, okoyomiyaki wo ryori wo shimasendeshita. Dewa, ryorikoto shimashou! Oishii, hanashimasho!

  9. Heitor 10 June 2011 at 8:22 am Permalink

    Hi! I’ve always loved okonomiyaki! But after turning vegan I was a bit sad when I realised the original recipe uses eggs… but you came up with this amazing recipe! Just a couple of questions:
    - Can I not use sweet potato flour?
    - Do you have any idea if an “egg replacer” would be useful for a variation of your recipe?

    Thank you! Keep up the good work!

  10. nthmost 16 July 2011 at 7:50 pm Permalink

    Sweet potato flour works well because it’s soft (rather than grainy or chalky) and doesn’t require soaking time the way tapioca does. But you can just use okonomiyaki flour (or even all-purpose flour) if you don’t care about being gluten-free. I develop most of my recipes to be gluten-free because I feel better eating that way.

    Egg replacer would probably work. I never touch the stuff. Soaked flax seeds work just as well as egg whites for binding things together. Tapioca flour can also help here (adds more chewy texture).

    Sorry for the delay in replying!


Leave a Reply