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Japanese Okinomiyaki

Recipe by
15 Mins


  • 120g White Cabbage, sliced
  • 50g Celeriac, shredded
  • 80g Shitake Mushrooms, sliced  
  • 50g Bamboo Shoots
  • 30g Green Pepper, diced
  • 30g Baby Corn, chopped
  • 2 Spring Onions, sliced
  • 5g Fresh Ginger, grated
  • 200g Plain Flour
  • 2 Tbsp Panko Breadcrumbs
  • 200ml Vegetable Stock  
  • 2 Tbsp Vegan Soy Sauce
  • 1 Tsp White Miso Paste
  • 120ml Crackd® The No-Egg-Egg®
  • 1 Tbsp Vegetable Oil
  • Salt and Black Pepper to taste


To decorate

  • Okonomi Sauce (you can use BBQ sauce)
  • Kewpie Mayonnaise (you can use normal mayonnaise)
  • Optional extra Noriseaweed flakes


  1. In a little oil sweat off the vegetables for a few minutes to release some of the moisture, drain and allow to cool in a large bowl.
  2. Mix together the flour, breadcrumbs, soy, miso and vegetable stock, add the Crackd® The No-Egg-Egg® and whisk until fully combined.
  3. Pour enough of the batter mix onto the vegetables to just fully coat.
  4. Heat the vegetable oil in a non-stick pan and spoon the mixture into the pan, don’t press down firmly. Fry on a medium heat for 2 minutes. Cover the pan and turn the heat down to low for 5 minutes.
  5. Carefully flip the okinomiyaki (you may find it easiest to cover with a plate turn upside down onto the plate and return to the pan).
  6. Cook for a further 3-5 minutes uncovered to crisp up.
  7. Turn out onto a serving plate, run lines of BBQ sauce and mayonnaise across the Okinomiyaki and then draw a chopstick across the lines to create a pattern.
  8. Sprinkle with Noriflakes.

Check out the Results



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