GF

I've wanted to make a vegan okonomiyaki using Just Egg for years, and since I just returned from Japan, this was the perfect time to debut it!

This isn't just an omelette, it's a whole savoury pancake situation, and it's become a total go-to in my kitchen. It's been on heavy rotation since I was pregnant, actually, because it's so easy to make and it has so much crave-worthy flavour and texture.

• what is okonomiyaki?
• why use just egg?
• key ingredients & texture
• tips for making this recipe
• frequently asked questions
• vegan okonomiyaki (easy Japanese pancake)

Okonomiyaki is a traditional Japanese savory pancake usually made with flour, eggs, and shredded vegetables. This version swaps the traditional ingredients for a plant-based alternative, making it both simple and accessible.

Using Just Egg eliminates the need for flour while still creating a soft, hearty base with a rich texture.

a flour-free vegan base
Just Egg creates a fluffy, omelette-like base that holds all the vegetables together without needing chicken eggs or flour. This should satisfy the gluten-free folks, but I can't win, and I know it. Some of you, right now, are going... "but the traditional way is with flour!"

light yet filling
The texture is soft in the middle with a slightly crispy exterior which is what I enjoy about this version. It's light enough to not feel heavy, but filling enough to be a full meal.

The batter is built on a simple vegetable base:

• finely shredded napa cabbage
• julienne carrot
• green onion

These give the okonomiyaki its fresh crunch and balanced texture underneath all that Just Egg.

Okonomiyaki isn't just about the batter; it's also about the toppings. This one gets pickled ginger, roasted nori strips, sesame seeds, more green onion, and generous drizzles of hoisin and vegan mayonnaise. It sounds like a lot, but it comes together fast.

Here's your video tutorial on how to make this with all the tips and tricks.

A good nonstick pan matters here, especially if you don't know the proper way to heat and season a cast iron or always find stainless steel pans finicky (though it can be done!) Just Egg sticks easily if the pan isn't up to the job. Cook it low and slow with a lid on, and don't try to flip it until the top is fully set and the bottom is deep golden brown. That patience is what gives you a pancake that holds together instead of falling apart.