Dinner

Okonomiyaki: Japanese Savory Cabbage Pancake with Sesame, Pickled Ginger, and Nori Recipe

Name: Okonomiyaki: Japanese Savory Cabbage Pancake with Sesame, Pickled Ginger, and Nori Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
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 the skillet); Vegan Worcestershire sauce (Annie’s recommended); Mayo (Sir Kensington’s or Kewpie recommended); Sesame seeds (for garnish); Pickled ginger (for garnish); ½ sheet nori (sliced thinly); ½ cup microgreens (optional, for garnish)

Bylilan Sage January 19, 2026January 19, 2026

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Introduction

Okonomiyaki is a savory Japanese pancake bursting with cabbage and vibrant toppings. This recipe is simple to make at home and perfect for a comforting meal that’s both flavorful and fun to customize.

The image shows two white plates each holding a round, golden-brown savory pancake with a slightly crispy texture. The pancakes have layers of creamy light yellow sauce drizzled over them in thin lines, dark brown sauce adding contrast, and vibrant green chopped scallions evenly spread on top. Thin strips of dark green seaweed and small fresh green sprouts rest on the surface, adding color and texture. In the center of each pancake is a small mound of pale yellow pickled ginger. Light blue chopsticks with wooden ends rest on the edges of the plates and on the white marbled surface around are small white bowls and wooden dishes holding extra chopped scallions, seaweed strips, pickled ginger, and a mix of black and white sesame seeds. photo taken with an iphone --ar 4:5 --v 7

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)
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

Step 1: In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the beaten eggs. Note that the mixture will be loose and cabbage-heavy rather than a thick batter. If it feels very dry, let it sit for 10 minutes to hydrate.
Step 2: Heat a nonstick skillet over medium heat. Brush it lightly with olive oil. Using a ¼ cup measure, scoop the cabbage mixture into the skillet. Flatten gently with a spatula to about ½ inch thickness. Cook for 3 minutes per side until browned, reducing heat to low as needed. Repeat with remaining batter, wiping and re-oiling the skillet as necessary.
Step 3: Drizzle the cooked okonomiyaki with vegan Worcestershire sauce and thin strips of mayo. Top with sesame seeds, pickled ginger, and sliced nori. Sprinkle with microgreens if using, and serve hot.

Tips & Variations

If you prefer, add thin slices of cooked bacon or tofu cubes to the mixture for extra protein.
Adjust the thickness of the pancakes by adding a little more panko if the mixture feels too wet.
For a traditional touch, try using Kewpie mayo and authentic Worcestershire sauce if not vegan.

Storage

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the exterior crisp, or microwave briefly if in a hurry.