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I don’t know why I’ve lived so long without okonomiyaki. These savoury Japanese pancakes-cum-omelettes literally translate to ‘grilled’ (yaki) ‘as you like it’ (okonomi), and you can fill them with just about anything you like! What makes them even more amazing is topping them with tonkatsu sauce and mayo (spicy mayo in my case).
Makes 2 servings
- 3/4 cup + 2 tbsp flour
- 2 tbsp corn flour/cornstarch
- 1/2 tsp baking powder
- 3/4 cup water
- 1 tsp Vegg + 1/4 cup water, blended
- 1/4 cup grated carrot
- 1/4 cup chopped courgette/zucchini
- 1/4 cup chopped bok choy
- 1/4 cup chopped green onion
- 1 tsp togarashi seasoning
- 1 recipe tonkatsu sauce, recipe follows
- 1 recipe spicy vegan mayonnaise
- Mix the flour, corn flour/cornstarch, and baking powder together.
- In a blender, blend 1 tsp of Vegg and 1/4 cup of water together.
- Make a well in the dry ingredients and pour in 3/4 cup water and the Vegg mixture you just blended together. Mix the wet ingredients with the dry ingredients.
- Add the green onions, courgette, carrot, and bok choy, and togarashi seasoning if using, and stir to combine.
- Heat a non-stick skillet on medium heat (if you don’t have non-stick, add a small coating of oil to the skillet) very hot. You can test by dropping a small amount of batter into the skillet; if it sizzles, its hot enough.
- Once the skillet is hot, pour half the batter in and spread out to form a large pancake. Cover with a lid and cook 3 minutes, then flip over and cook for another 2-3 minutes. Remove the pancake and put it on a plate. Keep warm in an oven on very low heat if you need to warm it while you make the second one. If you’re not sure of your flipping technique, there are some good videos on Youtube.
- Repeat step 6 with the second half of the batter.
- Top the pancake with tonkatsu sauce, spicy vegan mayo, and togarashi seasoning if desired
- 1/3 cup ketchup
- 2 tbsp vegan Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp garlic powder
- Mix all the ingredients together in a bowl until everything is incorporated together.
Spicy Vegan Mayonnaise
- 1/2 cup vegan mayonnaise
- 2 tbsp hot sauce
- Mix mayonnaise and hot sauce together in a small bowl.
6 thoughts on “Okonomiyaki with Homemade Tonkatsu & Spicy Vegan Mayo”
I LOVE okonomiyaki – I wish there was somewhere in London where you could get takeaway ones. I’d live on those! I’ve only made them with yam potato as the egg replacer, but they were fab. I so need to get my okonmiyaki on again!
I wish there were too, that would be ace. Ooh I didn’t know you could use yam as an egg replacer! How did you do that? Did you have to grate it in there or something?
I’ve never heard of okonomiyaki but if it tastes half as good as yours looks I need to try it!!
Aw, thanks Sal! It is even more delicious than in pictures I think, you should definitely try it!! :)
I know this recipe is three years old now, but I just wanted to say that the tonkatsu sauce recipe given here isn’t actually vegan – Worcestershire sauce contains anchovies! I’ve always made a pretty passable vegan okonomiyaki sauce from mixing soy sauce and ketchup, so you might just want to leave the Worcestershire sauce out.
Hi Heather! You can get vegan Worcestershire sauce, in the UK they sell it in many supermarkets in the free-from section (or Biona do one available in many health food shops), or in the US Annie’s make one. Thanks for your comment, I am going to update the recipe because I thought it was obvious but I should really explicitly state to find a vegan Worcestershire sauce! :)