Vegan Okonomiyaki with Vegan Mayonnaise

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Egg replacement powder 3 tsp

Water 400 mL

Plain flour 2 cups

Potato, peeled, grated 1 small

Shredded purple cabbage 1 cup

Carrot, grated 1 large

Bean sprouts, trimmed 60 g

Green onions, finely chopped 2

Button mushrooms, thinly sliced 100 g

Vegetable oil 3 tbs

Vegan thick, sweet Japanese soy sauce (see tips) 3 tbs

Micro herbs, to serve

Pickled Ginger Radish Salad

Red radish, thinly sliced 8

Lebanese cucumber, thinly sliced 2

Bean sprouts, trimmed 10 g

Pickled ginger 1 tbs

Toasted sesame seeds 1 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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