Baked Okonomiyaki
Shredded veggies in a flavorful savory batter and baked! Top it off with spicy mayo, green onions and roasted seaweed for a homemade and healthier version of the popular Japanese street food!
Ingredients
Batter Ingredients
- ½ cup whole wheat flour
- ½ cup all purpose flour
- ½ teaspoon baking powder
- 1 tablespoon ground flax seed
- ½ tablespoon sesame oil omit for oil free
- ½ tablespoon tamari or soy sauce
- 1 cup veggie broth or kombu dashi*
Veggies
- 5 cups green or purple cabbage shredded or sliced very thin
- 2 green onions thinly sliced
- 2 medium carrots about 2 cups shredded
Topping Options
- roasted seaweed
- sesame seeds
- sriracha
- Spicy Mayo **see notes
- okonomiyaki Sauce see recipe below
Simple Okonomiyaki Sauce (Optional)
- 2 tablespoons ketchup
- 2 tablespoons vegan Worcestershire sauce
Instructions
How to make Baked Okonomiyaki
- In large bowl, whisk together whisk together all Batter ingredients until fully combined. Set aside.
- Preheat oven to 400°. Prep veggies - Shred cabbage & carrots and slice green onions. (I like to use my food processor to save time)
- Add veggies into batter mixture and mix till fully combined. Mix should look like the texture of coleslaw.
- Scoop 1 cup servings onto parchment or silicone mat lined baking sheet. Use hands (or back of measuring cup) to compress into round pancake like shapes. This should make about 6-7 pancakes.
- Bake for 25 minutes, rotate baking sheet position in your oven if you're using two, and OPTIONALLY, you can carefully flip the pancakes at this time. Bake for another 10-15 minutes.
- Plate & add as many toppings and sauces as you'd like.
How to make Okonomiyaki Sauce
- Combine EQUAL parts of ketchup and vegan Worcestershire sauce in a small bowl and mix!
Notes
*You can find an easy Kombu Dashi option here, otherwise any vegan broth of your choice will substitute just fine.
**Find my Spicy Mayo Recipe here! or whip up a even quicker version -> Quick Spicy Mayo Alternative- Mix ¼ cup vegan mayo with 1 tablespoon of rice wine vinegar and 1 tablespoon of sriracha to taste. Thin with additional vinegar or water to get desired consistency.