Japanese Okinomiyaki


  • 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
  • 1tsp 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



Cooking time


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.

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