There’s something truly magical about the combination of crispy cabbage and earthy shiitake mushrooms coming together in a sizzling pan. The moment I first experienced okonomiyaki, the famous Japanese cabbage pancake, was a revelation. It transformed my understanding of what a simple vegetable dish could be. Each bite bursts with flavor, and its savory aroma fills the kitchen, inviting everyone to the table.
What’s even better? This easy recipe brings together budget-friendly ingredients, so you don’t need to splurge to impress your loved ones. Perfect for a cozy weeknight dinner, or even as an exciting dish for your next brunch get-together, this plant-based creation is loved by vegetarians and meat-lovers alike. Don’t let the simplicity fool you—this dish is a versatile canvas, allowing you to adapt it with various ingredients based on what you have on hand.
So, grab your skillet and let’s turn that humble head of cabbage into something extraordinary!
Why love this Okonomiyaki recipe?
Simplicity: This dish comes together in just one skillet, making prep and cleanup a breeze!
Flavor Explosion: The combination of crunchy cabbage and umami-rich shiitake mushrooms delivers an irresistible taste that will have everyone coming back for seconds.
Budget-Friendly: Using affordable ingredients, this recipe proves that delicious home-cooked meals don’t have to break the bank.
Customizable: Add your favorite veggies or proteins to make it your own—feel free to get creative!
Crowd-Pleaser: Whether you’re serving family or hosting friends, this savory pancake is sure to impress everyone at the table.
Okonomiyaki Ingredients
For the Pancake Base
• Cabbage – A key player in this dish, it provides wonderful crunch; use green or napa cabbage for variation.
• Shiitake Mushrooms – Adds umami and a meaty texture; can substitute with cremini or portobello mushrooms if desired.
• All-Purpose Flour – Binds the pancake together; for a gluten-free option, try using almond or rice flour.
• Vegetable Broth – Adds moisture and flavor; you can swap it for water if needed.
• Cornstarch – Helps create a crispy exterior; for a healthier version, reduce the amount or skip it altogether.
For the Flavor Boost
• Soy Sauce – Infuses savory depth; use tamari for a gluten-free alternative.
• Green Onions – Offers a fresh bite and beautiful garnish; substitute with red onions for a sharper flavor.
• Garlic – Brings aromatic flavor; fresh cloves or garlic powder work well.
• Optional spices (e.g., ginger, sesame oil) – Enhance flavor complexity; adjust according to your taste preferences.
For the Toppings
• Sriracha – Adds a spicy kick; adjust based on how bold you like it!
• Mayonnaise – A classic topping that adds creaminess; consider using vegan mayo for a plant-based option.
• Bonito Flakes – Authentic for that extra umami; can be omitted for a vegetarian twist.
• Seaweed Flakes – Sprinkled on top for an oceanic flavor; these add a unique touch to your okonomiyaki.
This Okonomiyaki recipe is a delightful way to transform simple ingredients into a flavorful pancake, inviting everyone to enjoy a taste of Japan from the comfort of home!
How to Make Okonomiyaki
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Prep the Ingredients: Start by finely shredding the cabbage and slicing the shiitake mushrooms thinly. Don’t forget to chop the green onions and mince the garlic for that aromatic punch!
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Mix the Batter: In a large bowl, combine the all-purpose flour, cornstarch, and vegetable broth. Whisk until smooth, and then fold in the shredded cabbage, shiitake mushrooms, green onions, and garlic, mixing until everything is well-coated.
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Heat the Skillet: Place a non-stick skillet over medium heat and add a drizzle of oil. Once the oil is hot, pour in a generous amount of the batter, shaping it into a round pancake about ½ inch thick.
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Cook Until Golden: Allow the pancake to cook for about 4-5 minutes, or until the bottom becomes golden brown. Gently flip it over and cook for another 4-5 minutes until both sides are deliciously crispy.
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Serve with Toppings: Carefully transfer the pancake to a plate, then drizzle with soy sauce, sriracha, and mayonnaise (or vegan mayo). Garnish with seaweed flakes and sprinkle bonito flakes if desired for that authentic taste.
Optional: Serve with a side of pickled ginger for extra zing!
Exact quantities are listed in the recipe card below.
Okonomiyaki Variations
Feel free to get creative with your okonomiyaki and make it your own with these delicious twists!
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Gluten-Free: Replace all-purpose flour with a gluten-free blend or chickpea flour for a hearty alternative. It will still hold together beautifully and taste fantastic!
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Protein Boost: Add diced tofu or tempeh for an extra punch of protein. This option makes the dish even more filling without compromising flavor.
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Veggie Medley: Incorporate colorful veggies like bell peppers, zucchini, or shredded carrots into the batter. They’ll add both nutrition and a pop of color to your pancakes.
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Spicy Kick: Include chopped jalapeños or a pinch of chili flakes in the mix for some heat. Perfect for those who love a little spice in their meals!
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Sweet Touch: Consider adding a tablespoon of sweet corn to the batter for a touch of sweetness that pairs well with savory elements. It’s a surprising and delightful twist!
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Herb Infusion: Mix in some chopped fresh herbs like cilantro or basil for an aromatic lift. They’ll enhance the overall flavor and freshness of your dish.
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Cheesy Option: For a rich, indulgent experience, sprinkle in some shredded vegan cheese or regular cheese before cooking. The melting cheese adds a delightful creaminess.
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Kimchi Variation: Mix in some chopped kimchi for a tangy and spicy variant. This addition will spark a delightful fusion of flavors and elevate your okonomiyaki experience!
Storage Tips for Okonomiyaki
Room Temperature: Okonomiyaki is best enjoyed fresh, but if left out, it’s safe for up to 2 hours before it should be stored.
Fridge: Keep leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to restore crispness.
Freezer: For longer storage, freeze cooked okonomiyaki by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It can last up to 2 months.
Reheating: To reheat, thaw in the fridge overnight, then warm in a skillet over medium heat until heated through and crispy. Enjoy your flavorful Okonomiyaki!
Make Ahead Options
These savory Plant-Based Cabbage Stir-Fry and Shiitake Mushrooms are perfect for meal prep enthusiasts! You can chop the cabbage and slice the shiitake mushrooms up to 24 hours in advance; simply store them separately in airtight containers in the refrigerator to maintain their freshness. The garlic and onion can also be minced ahead, which saves you precious time during dinner preparation. When you’re ready to cook, just sauté the prepped ingredients with oil, add soy sauce, and continue with the cooking process. This ensures you’ll have a delightful dish ready to serve with minimal effort on busy weeknights while enjoying the same delicious flavor!
What to Serve with Savory Plant-Based Cabbage Stir-Fry with Shiitake Mushrooms?
Enjoying a hearty stir-fry can transform your dining experience, but adding a few complementary dishes can elevate it to new heights.
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Steamed Jasmine Rice: This fluffy, aromatic rice acts as a perfect base, soaking up the savory stir-fry sauce and adding a delightful texture.
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Sesame Spinach Salad: Bright, fresh spinach with a sesame dressing adds a crisp contrast, balancing the hearty stir-fry beautifully. The nutty flavor enhances your meal’s umami profile.
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Crispy Tofu Skewers: These provide a protein-rich pairing that complements your sautéed vegetables. Marinated and grilled, their texture delights the palate.
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Miso Soup: A warm bowl of miso soup brings a comforting umami flavor to the table, harmonizing with the earthiness of the shiitake mushrooms.
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Garlic Noodles: Loaded with flavors, these buttery noodles add a touch of richness that pairs wonderfully with the vibrant stir-fry, making for a satisfying meal.
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Pickled Carrots: The tangy crunch adds brightness and contrast, awakening your taste buds and enhancing the overall experience of this dish.
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Chilled Green Tea: This refreshing drink not only cleanses the palate but also complements the dish’s savory notes, making the dining experience all the more enjoyable.
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Mango Sorbet: For a light dessert, this fruity treat offers a sweet and refreshing finish, balancing the savory richness of the stir-fry with its natural fruity flavor.
Tips for the Best Okonomiyaki
Heat Matters: Ensure your skillet is hot enough before adding the batter. This helps achieve that golden-crisp outer layer we all love in okonomiyaki.
Don’t Overmix: Gently fold the ingredients into the batter. Overmixing can lead to a dense pancake instead of a light and fluffy texture.
Filling Choices: Feel free to experiment with different vegetables or proteins! You can add bell peppers or tofu alongside shiitake mushrooms for added flavor.
Flip with Care: Use a large spatula when flipping the pancake. A gentle touch will ensure it holds together beautifully and cooks evenly.
Topping Customization: Personalize your okonomiyaki with your favorite toppings. Sriracha and mayo offer a classic touch, but feel free to get creative with sauces or garnishes!
Okonomiyaki Recipe FAQs
What type of cabbage should I use for okonomiyaki?
I recommend using green or napa cabbage for the best texture and flavor. Napa cabbage has a slightly sweeter taste, while green cabbage offers a crunchier bite. Choose whichever you prefer based on your personal taste!
How should I store leftover okonomiyaki?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently in a non-stick skillet over medium heat to help revive that crispy exterior. You can also add a small drizzle of oil while reheating for extra crunch!
Can I freeze okonomiyaki?
Absolutely! To freeze, wrap each pancake tightly in plastic wrap and place them in a freezer-safe bag. This method helps prevent freezer burn. You can enjoy them for up to 2 months! When you’re ready to eat, simply thaw in the fridge overnight, then warm in a skillet until heated through.
What should I do if my okonomiyaki falls apart when cooking?
Don’t worry! If your pancake breaks, it can be salvaged. Just gather the pieces back into the pan and cook them as smaller, crispy fritters. Ensure your skillet is hot enough before adding the batter next time, as this helps bind the ingredients better.
Is this okonomiyaki recipe vegetarian and gluten-free?
Yes, this recipe can easily be adapted to fit vegetarian and gluten-free diets! Use tamari sauce instead of soy sauce for a gluten-free alternative, and substitute the mayonnaise with vegan mayo to keep it plant-based. Enjoy without the bonito flakes for a fully vegetarian dish!
Deliciously Easy Okonomiyaki: Your Savory Japanese Cabbage Pancake
Ingredients
Equipment
Method
- Prep the Ingredients: Start by finely shredding the cabbage and slicing the shiitake mushrooms thinly. Don’t forget to chop the green onions and mince the garlic for that aromatic punch!
- Mix the Batter: In a large bowl, combine the all-purpose flour, cornstarch, and vegetable broth. Whisk until smooth, and then fold in the shredded cabbage, shiitake mushrooms, green onions, and garlic, mixing until everything is well-coated.
- Heat the Skillet: Place a non-stick skillet over medium heat and add a drizzle of oil. Once the oil is hot, pour in a generous amount of the batter, shaping it into a round pancake about ½ inch thick.
- Cook Until Golden: Allow the pancake to cook for about 4-5 minutes, or until the bottom becomes golden brown. Gently flip it over and cook for another 4-5 minutes until both sides are deliciously crispy.
- Serve with Toppings: Carefully transfer the pancake to a plate, then drizzle with soy sauce, sriracha, and mayonnaise (or vegan mayo). Garnish with seaweed flakes and sprinkle bonito flakes if desired for that authentic taste.