Okonomiyaki
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.94 out of 5 stars
(135)
Ingredients
2 servings
- 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
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Preparation
Step 1
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).
Step 2
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 for 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 with more oil as needed.
Step 3
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.
Step 4
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Chef's notes
*I like to shred my cabbage on a mandoline to get thin, even-sized shreds.
**Use scissors to cut nori into thin strips.
