Description
Okonomiyaki is a savory Japanese pancake packed with shredded cabbage, scallions, and a light, fluffy batter. This quick and easy recipe yields crispy, golden pancakes topped with tangy vegan Worcestershire sauce, creamy mayo, sesame seeds, pickled ginger, and nori strips for an authentic flavor experience perfect for a satisfying lunch or dinner.
Ingredients
Vegetables & Mix-ins
- 3 packed cups finely shredded cabbage (about ½ medium)
- 1¼ cups chopped scallions (about 1 bunch)
Batter & Seasoning
- 1 cup panko breadcrumbs
- ¾ teaspoon sea salt
- 3 large eggs (beaten)
Toppings & Garnishes
- Extra-virgin olive oil (for brushing the skillet)
- Vegan Worcestershire sauce (Annie’s recommended)
- Mayo (Sir Kensington’s or Kewpie recommended)
- Sesame seeds
- Pickled ginger
- ½ sheet nori (sliced into thin strips)
- ½ cup microgreens (optional)
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently fold in the beaten eggs until the mixture is combined. Note that the batter will be loose and cabbage-heavy—if it seems too dry, allow it to rest for 10 minutes to let the ingredients meld.
- Cook the Okonomiyaki: Heat a nonstick skillet over medium heat. Brush the skillet lightly with olive oil. Using a ¼ cup measure, scoop portions of the cabbage mixture into the skillet. Flatten each portion gently with a spatula to about ½ inch thickness. Cook each side for approximately 3 minutes until golden brown, adjusting heat to low to prevent burning. Repeat with the remaining batter, wiping out the skillet and re-oiling between batches as needed.
- Add Toppings and Serve: Once cooked, drizzle each okonomiyaki with vegan Worcestershire sauce and squeeze thin strips of mayo across the top. Garnish with sesame seeds, pickled ginger, and sliced nori strips. Optionally, sprinkle microgreens over the top for fresh flavor and color. Serve immediately while hot.
Notes
- The mixture will be loose and not like traditional pancake batter; this is normal.
- If the batter seems dry, letting it rest for 10 minutes helps the panko absorb moisture.
- Use a nonstick skillet and moderate the heat to cook the okonomiyaki evenly without burning.
- Vegan Worcestershire sauce and mayo alternatives keep this dish plant-based.
- Feel free to customize toppings or add protein like tofu or seafood if desired.
