This is the Japanese side dish you never knew you needed.

Okonomiyaki is often called a Japanese pizza, but it’s more of a savoury pancake with endless ways to customise. Add some sweetcorn, jackfruit or another meat alternative to add your own twist.

In Japanese, Okonomiyaki translates to “grilled as you like it” – Okonomi (as you like it) Yaki (grill) and it's the perfect accompaniment to our Katsu OnePot, just tear it up and dip it in!

 

Best vegan Okonomiyaki recipe

Makes 2 pancakes (serves two)

Ingredients

For the pancakes

• 100g plain, wholemeal or gluten-free flour

• 1 tsp salt

• 2 eggs or 2 eggs worth of an egg replacement, our favourite is OGGS

• 200g savoy cabbage

• 4 spring onions or 60g leeks, sliced, a few green tops reserved for serving

• 4 tbsp rapeseed oil

For the okonomiyaki sauce (or use BBQ or HP sauce)

• 1 tbsp vegan oyster sauce - we like this one

• 2 tbsp ketchup

• ½ tbsp Worcestershire sauce

To serve:

• Vegan mayonnaise

• Crushed-up crisps or crispy fried onions

 

Method

RECIPE:

1. To prepare the outer leaves of the savoy, strip off stalks, roll into cigars and finely shred, then finely slice the stalks. Inner leaves shred along with their stalks.

2. Whisk together the flour, salt, 100ml cold water and eggs/egg substitute  in a bowl. Add the cabbage and spring onion and mix. If adding any other ingredients, now’s the time.

3. Stir together the okonomiyaki sauce ingredients.

4. To cook one, warm 1 ½ tablespoon oil in a medium frying pan over a medium heat and add half the mix. Cook each side for 3-4 minutes, pushing down as it cooks. Carefully turn it over when it’s golden, adding a splash more oil as you turn it. If it breaks, just push it back together.

5. Transfer to a plate and criss-cross with drizzles of sauce and mayonnaise. Scatter over the spring onion tops and crisps and enjoy with our Katsu OnePot.

We want to see your okonomiyaki creations, send us your pics @soulfulfoodco