Vegan Okonomiyaki with Birch & Waite Vegan Mayonnaise

Prep time:

Egg Replacement Powder3 tsp
Water400 mL
Plain Flour2 cups
Potato, Peeled, Grated1 cup
Shredded Purple Cabbage1 cup
Carrot, Grated1 large
Bean Sprouts, Trimmed60 g
Green Onions, Finely Chopped2
Button Mushrooms, Thinly Sliced
100 g
Vegetable Oil3 tbs
Vegan Thick, Sweet Japanese Soy Sauce (See Tips) 3 tbs
Micro Herbs, To Serve
Plant Based Mayonnaise160 mL
Red Radish, Thinly Sliced8
Lebanese Cucumber, Thinly Sliced2
Bean Sprouts, Trimmed10 g
Pickled Ginger1 tbs
Toasted Sesame Seeds1 tbs


  1. Whisk the egg replacement powder with 50ml of the water in a large bowl, until well combined. Whisk in the remaining water. Add flour and whisk to a thick smooth batter. Stir in potato, cabbage, carrot, bean sprouts, onions and mushrooms.
  2. Heat half the oil in a medium, non-stick frying pan over a medium heat. Spoon one-quarter of the mixture into pan. Spread evenly to a 14cm round. Cook for 6-8 minutes on each side until golden and crisp. Keep warm in a slow oven (150°C) while cooking remaining pancakes.
  3. For the salad, combine all the ingredients together.
  4. To Serve, place 1 pancake onto serving board or plate, drizzle with sweet soy and Birch & Waite Vegan Mayonnaise. Top with herbs. Serve with salad and remaining Birch & Waite Vegan Mayonnaise.


To make your own vegan sweet soy combine 1 cup soy or tamari, 1 cup molasses, 2 tbs water and 2 star anise in a saucepan. Bring to the boil, boil gently until mixture thickens. Cool then pour into a sterilized bottle.
Pancakes can be made up to 4 hours in advance as they reheat well. Preheat a greased baking tray in oven, to 180°C. Place pancakes onto the hot tray and heat 10-15 minutes.

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