Description
This easy and fun Okonomiyaki recipe features a savory Japanese pancake with a unique cabbage hashbrown-like texture. It combines finely shredded cabbage, scallions, and breadcrumbs bound by eggs, cooked to a crispy golden brown and topped with traditional sauces and garnishes.
Ingredients
Main Ingredients
- 3 packed cups finely shredded cabbage (about ½ medium cabbage)
- 1¼ cups chopped scallions (about 1 bunch)
- 1 cup panko breadcrumbs
- ¾ teaspoon sea salt
- 3 large eggs, beaten
- Extra-virgin olive oil, for brushing
For Serving
- Vegan Worcestershire sauce (Annie’s recommended)
- Mayo (Sir Kensington’s or Kewpie recommended)
- Sesame seeds
- Pickled ginger
- ½ sheet nori, sliced into thin strips
- ½ cup microgreens (optional)
Instructions
- Prepare the Cabbage Mixture: In a large bowl, combine the finely shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently mix in the beaten eggs. The mixture will be very loose and cabbagey rather than thick like traditional pancake batter. If the mixture seems dry, allow it to rest for 10 minutes to hydrate the breadcrumbs.
- Heat the Skillet: Place a nonstick skillet over medium heat. Brush the skillet surface with extra-virgin olive oil to prevent sticking.
- Cook the Okonomiyaki: Use a ¼ cup measuring scoop to portion the cabbage mixture into the skillet. Flatten each portion gently with a spatula to about ½ inch thickness. Cook for approximately 3 minutes on each side, or until both sides are nicely browned. Adjust the heat to low as needed to ensure the okonomiyaki cooks through without burning. Repeat with the remaining batter, wiping out and re-oiling the skillet between batches if necessary.
- Add Toppings and Serve: Drizzle the cooked okonomiyaki with vegan Worcestershire sauce and thin squeezed lines of mayo. Sprinkle sesame seeds on top, garnish with pickled ginger and sliced nori strips, and add microgreens if desired. Serve hot for the best flavor and texture.
Notes
- The batter will be loose and not like a typical pancake batter; don’t worry, it binds as it cooks.
- Adjust heat to avoid burning while cooking through the okonomiyaki.
- If the mixture feels dry, letting it rest 10 minutes helps hydrate the breadcrumbs and improves texture.
- Use vegan Worcestershire sauce and mayonnaise for a plant-based topping option.
- Microgreens add a fresh finish but are optional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
