Vegan Okonomiyaki with sourdough discard. I made this recipe because of my current project which is to make my own sourdough starter, hence this recipe is about okonomiyaki using a discard of my sourdough starter.
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I hope I am not confusing you when I mentioned sourdough starter and discard. To give you a brief background and idea, a sourdough starter is a process of combining flour and water to make your own leaven which you will use in making your own bread and add flavor to your bread.
Do check this gift guide for Vegans and Plantbased
Now the discard is the part of your sourdough starter which you have to remove before feeding again your starter. The reason for removing the discard is to be able to maintain the same amount of flour and water you feed your starter because if not, you’ll end up feeding it more.
Having a sourdough starter is like having a pet that you need to check and feed especially on the first 5 to 7 days or up to 14 days depending on how warm or cold your area is and where you store your sourdough starter.
My sourdough starter is made of bread flour and water mixed together. The discard that I use for vegan okonomiyaki is from day 8 of my sourdough starter stored in a glass container which I keep inside the fridge. It is an unfed sourdough starter that can be kept for a few days in the fridge.
I only recommend to keep it for a few days or few weeks because since it is unfed it will also get hungry and therefore will create hooch ( a black liquid color) that you see on top of your discard which you can also remove but if not it will eventually have molds if totally neglected.
What is Okonomiyaki?
Okonomiyaki is a “Japanese savory pancake” that is made with flour based batter which is wheat flour. The word okonomi means “ what you like” while “yaki” means “grill” but here in this process, we’ll just fry.
There are two main styles of making Okonomiyaki. Osaka-Kansai style and Hiroshima although Okonomiyaki is widely available in Japan especially on the streets. And this makes me miss Osaka style Okonomiyaki.
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Osaka-Kansai Style Okonomiyaki – consists of flour, nagaimo (long type of yam), water, eggs, cabbage, onion, water, meat of your choice ( usually pork), seafood. The batter is mixed first then adding all ingredients and mix again before frying or grilling.
Hiroshima style Okonomiyaki – instead of mixing the ingredients it is cooked in a layering style and topped with yakisoba noodles. The ingredients are batter, cabbage, pork, with optional squid and prawn top with noodles (udon or yakisoba) and a fried egg. It is served with okonomiyaki sauce.
For now, I did the Osaka style Okonomiyaki pancake and soon will try Hiroshima style too.
But what if you only have leftover vegetables, then this recipe is for you. The good thing about okonomiyaki, it is very versatile that you can put in any vegetables you have and still enjoy this meal from Japan at the comfort of your home.
Vegan Okonomiyaki with Sourdough discard
Ingredients
- 1 cup Sourdough discard
- 1 cup Shredded cabbage
- 2 pcs Green chili / Jalapeño (optional)
- 1 1/2 cup carrot (grated)
- 1 tsp Soy sauce
- 1 tbsp flaxseed (optional)
- 1 tsp baking soda
- Pinch of salt
- 2 tbsp oil (for cooking)
Sauce and toppings
- Vegan Mayo
- Ketchup
- Spring onions
- Sesame seeds
- A mix of 3 tbsp ketchup, 1 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp Worcestershire sauce
Instructions
- Cut/Shred cabbage into small pieces.
- Grate carrot.
- Chop Jalapeno/Green chili into small pieces.
- In a medium-size bowl mix together sourdough discard, soy sauce, and baking soda. Wait to create some bubbles.
- Add vegetables cabbage, chili and carrots into the batter and mix well.
- Heat the pan or skillet and put oil when it’s already hot. Pour mixture into the pan creating a pancake-like shape.
- Cook for about 5 minutes under low heat and until golden brown.
- Once cooked flip and cook the other side for 5 minutes.
- Transfer to a plate and drizzle with mayo and sauce of your choice.
- Top with some scallions or sesame seeds.
- It’s now ready to serve.
Notes
- I use my homemade vegan mayo for this recipe. This recipe is so versatile you can try to create your own sauce.
- The vegetables to be used can vary as long as it can be cooked easily even under low heat.
- For the sauce just mix ketchup, soy sauce, maple syrup and Worcestershire sauce.
Nutrition
318 calories calories per serving | Total Fat 14.3g | Saturated Fat 1.2g | Cholesterol 0mg | Sodium 568mg | Total Carbohydrate 42.1g | Dietary Fiber 2.3g | Total Sugars 13.9g | Protein 5.4g | Calcium 30mg | Iron 3mg | Potassium 228mg
Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.
Vegan Okonomiyaki with Sourdough discard
Ingredients
Main Ingredients
- 1 cup sourdough discard
- 1 cup shredded cabbage
- 2 pcs chili (optional)
- 1 1/2 cup carrot (grated)
- 1 tsp soy sauce
- 1 tbsp flaxseed (optional)
- 1 tsp baking soda
- 2 tbsp canola oil (for cooking)
- pinch salt
Sauce
- 3 tbsp ketchup
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce (vegan) (optional)
- 1/4 cup Vegan Mayo
Instructions
- Cut/Shred cabbage into small pieces.
- Grate carrot.
- Cut Jalapeno/Green chili into small pieces
- In a medium-size bowl mix together sourdough discard, soy sauce, and baking soda. Wait to create some bubbles.
- Add vegetables cabbage, chili and carrots into the batter and mix well.
- Heat the pan or skillet and put oil when it’s already hot. Pour mixture into the pan creating a pancake-like shape.
- Cook for about 5 minutes under low heat and until golden brown.
- Once cooked flip and cook the other side for 5 minutes.
- Transfer to a plate and drizzle with mayo and sauce of your choice.
- Top with some scallions or sesame seeds.
- It’s now ready to serve.
Video
Notes
- I use my homemade vegan mayo for this recipe. This recipe is so versatile you can try to create your own sauce.
- The vegetables to be used can vary as long as it can be cooked easily even under low heat.
- For the sauce just mix ketchup, soy sauce, maple syrup and Worcestershire sauce.
Did you make vegan okonomiyaki with sourdough discard? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
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Thanks for sharing such an interesting recipe. Love that explain the meaning of okonomiyaki. Great recipe.
thank you Kevin
Hi Jeannie! I learnt so much from just reading about the recipe. Very informative, and I’m sure it tastes great too.
thank you Sahar
I’m seriously excited by this recipe. I hate throwing away 1/2 of the sourdough starter – it seems so wasteful. Now I can make something with it that looks really delicious.
oh dont throw it! you can make classic pancake or savory pancake like this! I always keep my discards for a good breakfast. Thank you Julia
I have never heard of this recipe before, but know that is is made from some of my favorite ingredients, cabbage and carrots. This is enough motivation for me to try it. Thank you for sharing.
thank you Kimberlie 🙂 let me know when you try it
This is interesting… looks really yummy too! I like the idea of adding veggies and also prawns to the mix. Added to my list of must-trys
thanks Jules! you can add any ingredients you like 🙂
I have never heard of this, but now I really want to try it! I love that you can easily use any type of leftover veggies, so now they won’t go to waste.
Wow, I’ve never heard of this, but now it’s a MUST TRY! Thanks so much for this great recipe!
thank you Sharon
I didn’t know how to make okonomiyaki until very recently even though I’m Japanese! Your recipe looks absolutely delicious, so good!
thank you Maiko, I hope you can try
Okonomiyaki is one of my favourite Japanese specialties… But I decided to go vegan this year and I had no clue you could cook a vegan alternative, that’s very useful to know! Thanks for this recipe 🙂
thank you! I hope you can try it 🙂
I love okonomiyaki 🙂
This was an interesting and informative read! I didn’t know you could cook with sourdough discard, and I wasn’t familiar with okonomiyaki. Thank you for this inventive and healthy recipe.
thank you Katrina.
Never knew what an Okonomiyaki was before this. I will recommend this to my vegan friend Im sure hell like this.
I’ve heard of this but never knew how to begin making it. Can’t wait to try it!
This is such a great and unique recipe! Thanks for sharing.
Looks healthy and packed with lots of flavors. Will try making it.
thank you 🙂
This looks amazing! Can’t wait to try it!
thank you! do let me know 🙂
This looks really interesting. The sourdough starter sounds like my Kombucha Scobie in that it needs feeding to keep it alive, fascinating. Thanks for sharing.
thank you Damaris! Let me know when you try it. I’ve heard of the kombucha sourdough starter before but haven’t dig really into it.
Never tried it but it looks so good! Definitely, I should give it a try!
Thank you for sharing!
thank you! Let me know when you try it 🙂
This is so different from anything ive ever tried. We love to try new recipes and this looks absolutely delicious!
thank you Karine!
My tummy is rumbling after reading this one !
Gonna give this a go soon !
Thank you Dane! Let me know when you try it 🙂
Thanks for sharing your recipe. Can’t wait to try it.
Thank you. 🙂
A very good friend of mine just moved back to Japan. I miss her terribly so recipes like this help me stay connected to her and her culture. I can’t wait to visit Japan but in the meantime I will use this yummy recipe over and over!
Thank you Christina. Let me know how it goes 🙂 Sometimes when we miss a place it is always a good idea to recreate their local food.
I’ve heard great things about okonomiyaki but I have never tried making it. I love your idea of using sourdough discard!
Thank you! It‘s a great alternative to regular pancakes very filling. 🙂
This is such an interesting recipe. I am fascinated by the sour dough starter process. I love that these pancakes are savoury and filled with yummy flavours!
Me too Cindy! Its really interesting process and the fact that you can also use sourdough discards with recipes 🙂 Thank you! I hope you can try 🙂
This looks so great! I’ve eaten savory pancakes before that are similar but never imagined they’d be easy enough to make at home! Thanks for sharing this!
Thank you Kalin! I hope you can try 🙂
This pancake sounds awesome! I love the fact that you post Asian delicacies on your blog and have such a great knowledge of eastern cuisine I don’t know much about, but I’m always open to learning. Thanks!
thank you Mihaela, it only means I love to eat😂 and enjoy regular foods making it plantbased friendly 🙂
you always seem to come up with new and excellent recipes.
this one is no different.
looks amazing and thanks for sharing.
thank you!