Okonomiyaki: Japanese savory pancake

Okonomiyaki is a savory Japanese pancake. When we freely translate okonomiyaki from Japanese, it means 'fried or grilled as you like'. This okonomiyaki recipe is vegan and gluten-free. Where you traditionally often use bonito flakes (tuna) and wheat, this recipe for okonimiyaki is suitable for vegans and gluten-free eaters. A savory alternative to the Dutch pancake. You can make this recipe for lunch, but in Japan okonomiyaki is also often served on top of noodles. This way you have a delicious evening meal full of delicious organic ingredients!
Dinner & lunchPancakes and waffles2 pancakes20 minutes preparation

This is what you need

White cabbage80 g
Sushi ginger20 g
Garlic1 clove
Buckwheat flour40 g
Oat flour35 gInstant dashi100 mlTamari1 tspMirin1 tbsp
Baking soda1/4 tsp
Coconut oil (deodorised)1 tbsp
For the sauce:Teriyaki wok sauce3 tsp
Ketchup1 heaped tbsp
Maple syrup grade C2 tsp
For the wasabi mayonnaise
Vegan mayonnaise1 tbsp
Wasabi1 tsp
For the toppings:
Spring onion1/2
Sushi ginger2 pcsAonori1 tbsp


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Cut the white cabbage into wafer-thin strips. Finely chop the sushi ginger. Crush the garlic.
  2. Put all the ingredients for the pancake in a bowl and mix.
  3. Put a little coconut oil in a frying pan and fry the pancake for 5-6 minutes. Turn halfway through.
  4. Mix the ingredients for the sauce. Coat the pancake with this.
  5. Mix the mayonnaise with the wasabi. Divide over the pancake.
  6. Finely chop the spring onion.
  7. Top the pancake with the spring onion, extra sushi ginger and aonori.


  • Do you want to keep the pancake completely gluten-free? Replace the teriyaki with 2 tbsp tamari and 1 tsp apple juice or mirin.