How To Make Vegan Okonomiyaki With Sourdough Discard

Okonomiyaki with sourdough discard
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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.

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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.

Looking for a skillet try this cast iron skillet from Lodge

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.

Osaka
A glimpse of Osaka street food corner in Dotonbori

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
Okonomiyaki (Japanese Savory Pancake)

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
Dotonbori Osaka Japan
Dotonbori is a busy street in Japan with lots of street food

Instructions

  1. Cut/Shred cabbage into small pieces.
  2. Grate carrot.
  3. Chop Jalapeno/Green chili into small pieces.
  4. In a medium-size bowl mix together sourdough discard, soy sauce, and baking soda. Wait to create some bubbles.
  5. Add vegetables cabbage, chili and carrots into the batter and mix well.
  6. Heat the pan or skillet and put oil when it’s already hot. Pour mixture into the pan creating a pancake-like shape.
  7.  Cook for about 5 minutes under low heat and until golden brown.
  8. Once cooked flip and cook the other side for 5 minutes.
  9. Transfer to a plate and drizzle with mayo and sauce of your choice.
  10. Top with some scallions or sesame seeds.
  11. 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. 

Okonomiyaki with sourdough discard

Vegan Okonomiyaki with Sourdough discard

Get a taste of vegan okonomiyaki with sourdough discard. An Osaka-style pancake loaded with vegetables of your choice.
5 from 18 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Main Course, Snack
Cuisine Japanese
Calories 318 kcal

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.
    Vegan Okonomiyaki
  • Top with some scallions or sesame seeds.
  • It’s now ready to serve.

Video

Notes

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
(1 large Okonomiyaki- 3 servings)
318 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 on using an online calculator (verywellfit) and for reference use only. 
 
Did you make vegan okonomiyaki with sourdough discard? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
 
Keyword okonomiyaki, pancake, sourdough, Vegan

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Published by therunningbaker24

A hobbyist by heart. A plantbased runner who enjoys dairy-free baking. I like to run and write on the sideline and recently discovered my fondness of baking and making guilt-free desserts. Just like running I get the same relaxing feeling when I bake.

52 thoughts on “How To Make Vegan Okonomiyaki With Sourdough Discard

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. 5 stars
    I didn’t know how to make okonomiyaki until very recently even though I’m Japanese! Your recipe looks absolutely delicious, so good!

  6. 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 🙂

  7. 5 stars
    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.

  8. 5 stars
    This is so different from anything ive ever tried. We love to try new recipes and this looks absolutely delicious!

  9. 5 stars
    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!

  10. 5 stars
    I’ve heard great things about okonomiyaki but I have never tried making it. I love your idea of using sourdough discard!

  11. 5 stars
    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!

  12. 5 stars
    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!

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