Veggie Okonomiyaki
 
 
Author:
Serves: 2 as a main, 3-4 as a side (2 large or 8 small pancakes)
Ingredients
  • 3 cups cabbage, finely shredded on a mandolin
  • 1 bunch scallions, white and green parts, chopped (a little more than 1 cup)
  • 1 cup panko (up to ¼ cup more if your mixture is overly watery after you add the eggs)
  • 3 eggs, beaten
  • A splash of extra-virgin olive oil, for the pan
  • Sea salt and fresh black pepper
  • (optional other fillings: chopped shrimp, meat, etc…)
To serve:
  • Vegan Worcestershire sauce (we found that the ingredients in Annie’s brand are remarkably close to the actual ingredients in okonomiyaki sauce. Regular Worcestershire is less sweet, and the sauce should be slightly sweet.)
  • Sweet mayo: ¼ cup mayo, plus 1 teaspoon honey, plus ¼ teaspoon sriracha*
  • Sesame seeds
  • Bonito flakes (optional – these are not vegetarian)
Instructions
  1. Mix together the cabbage, scallions, and panko. Add a few pinches of salt and a few grinds of pepper. Gently mix in the eggs. This will be on the watery side, but if it feels much too watery, add ¼ cup more panko. Don’t add much more than that; this should not become a dry dough.
  2. Heat a large skillet over medium-high. Add a few splashes of olive oil.
  3. Using a quarter-cup measuring cup or similar-sized scooping device, drop the batter into the skillet and flatten gently with a spatula. Turn the heat down to medium and cook the okonomiyakis on each side for 2-3 minutes. If you’re making larger pancakes, cook each side for 3-4 minutes.
  4. Remove from the pan, brush with the Worcestershire sauce, squeeze the sweet mayo on top, and top with the sesame seeds and the bonito flakes, if using.
Notes
*Put the sweet mayo in a squirt bottle or a small plastic bag with a tiny corner cut off to squeeze over the okonomiyaki.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=3143