Okonomiyaki

rate this recipe:
5 from 30 votes
Prep Time: 10 mins
Cook Time: 15 mins
Serves 2
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This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.

Ingredients

  • 3 packed cups finely shredded cabbage, about ½ medium*
  • cups chopped scallions, about 1 bunch
  • 1 cup panko breadcrumbs
  • ¾ teaspoon sea salt
  • 3 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

  • In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
  • Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.
  • Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Notes

*I like to shred my cabbage on a mandoline to get thin, even-sized shreds.
**Use scissors to cut nori into thin strips.