We see you Googling "easy vegan recipes" and that's why we made this shiitake okonomiyaki just for you. A popular street food from Osaka, Japan, Okonomiyaki is a savory version of Japanese pancake, traditionally made with flour, eggs, shredded cabbage, pork belly, and bonito flakes. We made a plant-based version of this classic recipe. The okonomiyaki ingredients are packed with earthy shiitake mushrooms, crunchy cabbage, and drizzled with a secret sauce made from Dibble Vegan Mayo. Trust us, this recipe will not be complete without the sauce. We love Japanese food, and both of Osaka’s specialty, Takoyaki and Okonomiyaki have a generous drizzle of mayonnaise along with the sweet-savory okonomiyaki sauce. The combination of the two flavours from both sweet savory okonomiyaki sauce and creamy and tangy Dibble Mayo is absolutely worth to try!
Prep Time 15 minutes
Cook Time 15 minutes
1/4 cabbage head, chopped
200g shiitake mushrooms, thinly sliced
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1 cup silken tofu, mashed
1/4 cup non-dairy milk
2 Tbsp okonomiyaki sauce
The first step is to prepare all the ingredients by chopping the cabbage and thinly slicing the shiitake mushrooms.
In a mixing bowl, prepare the batter by combining flour, baking powder, salt, pepper, silken tofu, non-dairy milk, and water. Mix until everything is thoroughly combined.
In a medium heat non-stick pan, heat up the vegetable oil.
Add in the first batch of the batter, making sure all the surface of the pan is covered. Cover with a pan lid for 5 minutes to ensure even cooking. Flip on both sides until evenly golden brown and crispy. Repeat for the second batch too.
In a separate bowl, combine Dibble Mayo and the okonomiyaki sauce.
Serve the okonomiyaki on a plate drizzled generously with the sauce and topped with dried seaweed.