Description
Okonomiyaki is a savory Japanese pancake loaded with finely shredded cabbage, scallions, and crispy panko breadcrumbs, bound together by eggs and pan-fried to a golden brown. This easy-to-make dish is topped with tangy vegan Worcestershire sauce, creamy mayo stripes, sesame seeds, pickled ginger, sliced nori, and optional fresh microgreens, delivering a delicious balance of textures and flavors perfect for a comforting meal.
Ingredients
Scale
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)
For Cooking and Topping
- 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)
Instructions
- Mix the batter: In a large bowl, combine the finely shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently fold in the beaten eggs. The mixture will be loose and cabbage-heavy rather than like a typical flour batter. If the mixture feels dry, let it rest for 10 minutes to allow the ingredients to meld and moisture to distribute evenly.
- Cook the okonomiyaki: Heat a nonstick skillet over medium heat and brush it lightly with extra-virgin olive oil. Using a ¼ measuring cup, scoop portions of the cabbage mixture into the skillet. Flatten each portion gently with a spatula to form a pancake about ½ inch thick. Cook for approximately 3 minutes on each side, or until each side is golden brown. Adjust the heat to low if needed to ensure the okonomiyaki cooks through without burning. Repeat this process with the remaining mixture, wiping out the skillet and reapplying oil as necessary between batches.
- Add toppings and serve: Drizzle each cooked okonomiyaki with vegan Worcestershire sauce and thin strips of mayo. Sprinkle sesame seeds, pickled ginger, and sliced nori over the top. Optionally, add microgreens for a fresh element. Serve immediately while hot for the best taste and texture.
Notes
- The batter will be quite loose and not like traditional flour-based pancake batter; this is normal due to the high cabbage content.
- Allowing the batter to rest for 10 minutes can help it bind better if it seems too dry.
- Use a nonstick skillet to prevent sticking and make flipping easier.
- Adjust the heat to avoid burning the okonomiyaki while ensuring it cooks through.
- You can customize toppings based on preference, but traditional elements like pickled ginger and nori add authenticity.
- This recipe is naturally gluten-free if using gluten-free panko breadcrumbs and Worcestershire sauce.
- For vegan adaptation, substitute eggs with a suitable flaxseed or aquafaba alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Keywords: Okonomiyaki, Japanese pancake, savory pancake, cabbage pancake, vegetarian Japanese recipe, vegan Worcestershire sauce, pickled ginger, nori, easy Japanese cooking
