Vegan Okonomiyaki – Japanese Savory Pancake


I’m super excited to share this recipe with you friends! Okonomiyaki is a Japanese savory pancake that is loaded with shredded cabbage and green onions, topped with a sweet tomato sauce, and finally drizzled with mayonnaise. It’s very flavorful, hearty and easy to prepare.



  • 1 20-ounce can young green jackfruit
  • 1 tbsp sesame paste (or 1 tbsp peanut butter mixed with 1/4 tsp sesame oil)
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup


  • 1/2 cup oat flour
  • 1/2 cup buckwheat flour
  • 2 tbsp ground flax seeds
  • 2 tbsp ground dried shiitakes
  • 1/2 tsp salt
  • 1/2 tsp five spice powder
  • 1 cup water
  • 1 cup cabbage, finely shredded
  • 1/2 cup chopped green onions
  • 1/4 cup coconut bacon
  • 1 tbsp chopped marinated ginger
  • toppings: okonomiyaki sauce, vegan mayonnaise (store-bought or homemade), green onions, aonori seaweed (optional)

Okonomiyaki Sauce

  • 1/4 cup ketchup
  • 2 tbsp vegan Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp maple syrup



  1. Drain and rinse the jackfruit. Chop off the center (the hard part) and discard. Roughly mash the jackfruit with a fork. Transfer to a bowl, add the sesame paste, soy sauce, and maple syrup. Stir well to coat the jackfruit with the sauce.

  2. Heat a teaspoon of oil in a skillet. Once hot, add jackfruit and cook for 3-5 minutes. Remove from heat and set aside.


  1. Combine the oat flour, buckwheat flour, ground flax seeds, ground shiitakes, salt, and five spice powder in a large mixing bowl. Add the water and whisk until no clumps remain.

  2. Stir in the shredded cabbage, chopped green onions, coconut bacon, chopped marinated ginger, and jackfruit. Mix well with a spoon until all the ingredients are coated with the batter. Let it rest 5 minutes.

  3. Heat a large non-stick skillet over medium heat. Once hot, add one tablespoon oil. Pour 1/3 of the okonomiyaki batter into a pancake shape in the skillet. I like to make thick okonomiyaki, a bit less than 1-inch thick. Cover and cook for about 5 minutes, or until the bottom is golden brown.

  4. Carefully flip, cover and cook for another 7-9 minutes. Once both sides are golden brown, transfer to a plate, top with about 1 tablespoon okonomiyaki sauce and drizzle with mayonnaise.

  5. Serve immediately topped with more chopped green onions, and aonori seaweed.

  6. The batter will keep for up to two days, covered, in the refrigerator. You might have to add a few tablespoons of water if it has thickened too much.

Okonomiyaki Sauce:

  1. Mix all the ingredients together in a small bowl.



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