Osaka and Hiroshima, Japan; okonomiyaki documented c. early 20th century; the Osaka (mixed) and Hiroshima (layered) styles are distinct; vegan adaptation is modern but follows the same technique precisely.
Okonomiyaki — Japan's savoury pancake — is traditionally made with egg and often includes seafood. The vegan version achieves the same binding and structure through a combination of aquafaba (the liquid from canned chickpeas, which whips like egg white), flax egg, and the starchy water released by the shredded cabbage itself. The result is a pancake with the characteristic soft, yielding interior and slightly crisp exterior of the original, without any animal product. The fillings — shredded cabbage, spring onion, pickled ginger, and whatever vegetables or vegan protein are desired — remain identical. The toppings that define okonomiyaki's characteristic flavour — Japanese mayonnaise (use vegan version), Worcestershire-based okonomiyaki sauce, aonori (dried green seaweed), and bonito-free katsuobushi substitute — complete the bowl. The dish's name means 'as you like it' — this radical flexibility is precisely what makes it adaptable.
Aquafaba (3 tablespoons per egg replaced) whipped to soft peaks provides binding and lift similar to egg white Shredded cabbage must be very fine — thick cabbage creates an unpleasantly coarse texture; a mandoline or sharp knife is essential Rest the batter for 10 minutes before cooking — the starch from the cabbage continues to release, adding natural binding Cook over medium heat with a lid — the trapped steam cooks the interior while the exterior develops colour Flip once only — okonomiyaki is delicate; multiple flips cause the interior to collapse Okonomiyaki sauce (Worcestershire-based) and vegan Japanese mayonnaise are both essential toppings
For the texture most similar to the original: add a teaspoon of baking powder to the batter — it gives a lighter, more aerated result For a vegan bonito substitute (for garnish): shredded nori cut into strips or rice paper cut fine provides a similar visual effect; dedicated vegan 'katsuobushi' substitutes are available in specialty shops For the most authentic Osaka-style: the ratio is approximately 60% cabbage to 40% batter by volume — the vegetable should dominate, not the flour
Too much liquid in the batter — the cabbage releases water during cooking; a dry batter compensates for this; wet batter produces a flat, spreading pancake Flipping multiple times — once only; the interior must be set before flipping High heat — the exterior chars before the interior is cooked; medium heat with the lid is the correct approach Under-shredded cabbage — coarse cabbage textures are unpleasant in this delicate preparation Omitting the toppings — they are fundamental, not optional; plain okonomiyaki is incomplete