Do you guys remember this jackfruit okonomiyaki?

Well, I promised that I would come up with a version of the Hiroshima type and it’s finally here!

If you have never heard of Hiroshima Okonomiyaki, it’s a Japanese savory pancake that consists of several layers. There is usually a thin crepe at the bottom, topped with noodles, fried bacon, cabbage, and an egg or omelet on top. Then it’s brushed with a sweet and savory tomato sauce, drizzled with mayo and topped with green onions.

To make it vegan, I went with a silken tofu omelet on top, smoky tofu, soba noodles (let’s keep it gluten-free while we are at it), cabbage, and a buckwheat crepe at the bottom. If that is not a complete and nutritious meal I don’t know what is!

I’m not going to lie, this recipe takes time. I wish this recipe was a bit less time consuming so I could make it twice a week, at least. The thing is, Hiroshima-style okonomiyaki requires some preparation because of all the different layers. If you want an easier version check out my recipe for The Best Vegan Okonomiyaki, this version is easier to make as all the ingredients are mixed together to make a batter. If you ask me, I would say both are different and equally delicious.

The recipe starts with the tofu that you let marinate in soy sauce, maple syrup, and liquid smoke for that “bacon” flavor. Then prepare the sweet tomato sauce that will be used to flavor the soba noodles and brush the top of the okonomiyaki at the end.

The sauce requires just 4 ingredients: ketchup (I used a low-sugar one), soy sauce, maple syrup, and Worcestershire sauce. Make sure to use a vegan one as the original is not. This Worcestershire sauce, for example, is totally vegan and gluten-free.

Once your sauce is ready and the tofu marinading, you start by cooking the crepe. I went with a buckwheat flour batter to keep the whole recipe gluten-free. Cook the crepe for a few minutes before topping with cabbage, scallions, and the marinated tofu.

Next, drizzle the remaining crepe batter on top of the tofu and carefully flip the whole thing. The drizzle of batter helps bind everything together so the okonomiyaki is easier to handle. By the way, here’s a quick tip: don’t use an iron skillet for this recipe, use a non-stick skillet. There is a lot of flipping going on here, you definitely don’t want your okonomiyaki to stick to the skillet at each step. I made this mistake at first and things became very messy.

The next layer is noodles. Place your okonomiyaki on the side of the skillet and sautée the noodles with some okonomiyaki sauce for extra flavor. Then, shape the noodles into a round and transfer the okonomiyaki on top of the noodles. We are almost done, just one more layer and your okonomiyaki will be ready to be served!

The last layer, which will happen to be on top since we will flip it one last time, is a silken tofu omelet. The omelet is very soft and literally melts in your mouth, thanks to the addition of silken tofu. To flavor the omelet, I added nutritional yeast, onion powder, and a pinch of kala namak, which is a salt that has an eggy flavor. A game changer if you make tofu scrambles or omelet!

I recommend cooking the omelet in another skillet, then top it with the okonomiyaki (noodles, tofu, cabbage, crepe), and finally flip it one last time directly on a serving plate. This is the method that worked the best for me.

Finally, brush the top with a generous amount of okonomiyaki sauce, drizzle with mayo and top with green onions! To make it slightly healthier you can swap the mayo for a yogurt-tahini sauce. It’s just as delicious!

Let me know in the comments if you try this recipe!

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