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Mix together ½ cup flour, ¼ cup tapioca flour, ¼ teaspoon baking powder, ¼ teaspoon salt, and ¼ teaspoon ground white pepper
Prepare flax egg by mixing 1 tsp ground flax seed with 2 tbsp warm water
Chop shiitake mushrooms, green cabbage (about 2-3 cups), and carrot
Combine flour mixture with flax egg and ½ cup dashi to create batter
Mix in chopped vegetables and mushrooms into the batter
Make okonomiyaki sauce by combining ¼ cup ketchup, 2 tablespoon vegan mushroom oyster sauce, 1 tablespoon tamari/soy sauce, and 1 tablespoon coconut amino
Heat cooking oil in a pan over medium heat
Pour batter into pan and cook until golden brown on both sides, about 4-5 minutes per side
Transfer to plate and drizzle with okonomiyaki sauce
Top with vegan Kewpie mayonnaise and furikake
Serve immediately