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700g cabbage, finely chopped
¼ cup pickled red ginger
4 spring onions, finely sliced (save the sliced tips for serving)
1 cup flour
¼ tsp sea salt
¼ tsp baking powder
150g soft tofu
1 cup water
4tbsp flax meal
1tbsp mushroom powder

Teriyaki sauce
Vegan mayo
Spring onions, finely sliced
Rice seasoning

  1. Put chopped cabbage, red pickled ginger and the sliced spring onions (saving some of the green tips for garnishing) in a large bowl. Add flour, salt and baking powder and gently stir to combine.

  2. In a blender, add tofu, water, flax and mushroom powder. Blend until smooth and pour in to bowl. Stir until combined evenly

  3. Heat about 1 tbsp of oil in a non-stick pan over med-high heat. Add approximately 1 cup of batter to the pan and squish down until it’s about 1.5cm thick. Cook until browned on one side and then flip to cook the other side. Transfer to a serving plate.

  4. Brush or spoon over teriyaki sauce, top with mayo in a zig-zag pattern, sprinkle with rice seasoning, sliced spring onions and add togarashi to taste.


    • Togarashi is a Japanese chilli. It has orange rind in it and it’s so good. Don’t limit your use of this to Japanese dishes.

    • Rice seasoning can be purchased from your Asian grocer and some supermarkets. It’s seaweedy, sesame seed goodness.

    • To anyone who has read this recipe and seen my video making okinomiyaki, did you notice that I do things in a slightly different order each time? In the written recipe, I add the dry mix to the cabbage then add the wet mix. In the vid I add the wet mix to the dry mix and then add that to to cabbage. The point is that slight changes don’t make a huge difference in most recipes. Try it, enjoy the process, taste as you go and feel proud of yourself you good thing!!