Description
This easy and fun Okonomiyaki recipe creates a savory Japanese pancake with a cabbage hashbrown-like texture, perfect for a quick and satisfying meal. Made with shredded cabbage, scallions, panko, and eggs, it’s pan-fried to golden perfection and topped with flavorful sauces and garnishes.
Ingredients
Main Ingredients
- 3 packed cups finely shredded cabbage, about ½ medium
- 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
- ½ cup microgreens (optional)
Instructions
- Prepare the mixture: In a large bowl, combine the shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently mix in the beaten eggs. The mixture will be very loose and cabbagey, not like a typical flour-based pancake batter. If it feels very dry, let it rest for 10 minutes to allow the moisture to distribute.
- Heat the skillet: Place a nonstick skillet over medium heat and brush it with extra-virgin olive oil to prevent sticking and promote browning.
- Cook the okonomiyaki: Use a ¼ cup measuring scoop to portion the cabbage mixture onto the skillet. Flatten each portion gently with a spatula to about ½ inch thickness. Cook for 3 minutes per side, adjusting the heat to low as needed to avoid burning, until both sides are nicely browned and the eggs have set, binding the pancake together. Repeat with the remaining mixture, wiping out and brushing the skillet with more oil between batches.
- Add toppings and serve: Drizzle the cooked okonomiyaki with vegan Worcestershire sauce and thin strips of mayonnaise. Sprinkle sesame seeds, pickled ginger, and sliced nori over the top. Optionally, garnish with microgreens for freshness. Serve hot immediately for the best flavor and texture.
Notes
- The mixture will be loose due to the high cabbage content, but it binds together as it cooks.
- If the mixture seems dry, letting it sit for 10 minutes helps moisture absorption.
- Adjust the frying heat as necessary to ensure the pancakes cook through without burning.
- Use vegan Worcestershire sauce and vegan mayonnaise for a plant-based version.
- Microgreens add a fresh garnish but are optional.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese