Name: Okonomiyaki Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
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 skillet); Vegan Worcestershire sauce (Annie’s recommended); Mayo (Sir Kensington’s or Kewpie recommended); Sesame seeds; Pickled ginger; ½ sheet nori, sliced thinly; ½ cup microgreens (optional)

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Introduction

Okonomiyaki is a delightful Japanese savory pancake packed with cabbage and scallions, offering a perfect balance of crispness and flavor. Topped with tangy sauces and garnishes, it makes a satisfying meal that’s easy to customize and enjoy anytime.

Two round savory pancakes are placed on separate white plates over a white marbled surface. Each pancake has a golden brown base with green bits scattered throughout, likely chopped vegetables. They are topped with light cream-colored drizzles and a dark brown sauce in a zigzag pattern. Each pancake also has a small pile of pale yellow pickled slices in the center and is garnished with thin green slices and small green sprouts. Light wooden chopsticks rest on the edge of each plate, one pair decorated with a blue pattern, and the other with a white bunny chopstick holder. Surrounding the plates are small white bowls containing sliced green onions, toasted sesame seeds, dark green seaweed strips, and pale yellow pickled slices. 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 shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently mix in the beaten eggs. The mixture will be loose and cabbage-heavy; if it feels dry, let it rest for 10 minutes.
Step 2: Heat a nonstick skillet over medium heat. Brush with olive oil. Use a ¼-cup measure to scoop the mixture into the skillet, flattening it gently with a spatula to about ½ inch thickness. Cook for 3 minutes per side until browned, lowering heat as needed. Repeat with remaining batter, wiping and oiling the skillet between batches.
Step 3: Drizzle the cooked okonomiyaki with vegan Worcestershire sauce and thinly squeezed mayo. Sprinkle sesame seeds, add pickled ginger, and top with sliced nori. Optionally, garnish with microgreens. Serve hot.

Tips & Variations

Letting the batter sit allows the panko to absorb moisture, helping it bind better during cooking.
For extra flavor, add diced cooked bacon, shrimp, or mushrooms into the batter.
Use Kewpie mayo for a more authentic and richer taste.
Try substituting olive oil with toasted sesame oil for a nuttier aroma.

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 maintain crispness, or microwave briefly if preferred. Avoid overheating to keep the texture tender.

How to Serve

A round okonomiyaki pancake with a golden-brown texture and bits of green vegetables visible on the surface sits on a white plate. It is topped with thin black seaweed strips, finely chopped green onions, white mayonnaise drizzle, dark brown okonomiyaki sauce, and a small pile of light cream-colored pickled ginger in the center, garnished with fresh green microgreens. Two wooden chopsticks with light blue handles featuring white flower patterns rest diagonally on the edge of the plate. The plate is placed on a white marbled surface, next to a small wooden bowl of dark green seaweed strips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make okonomiyaki gluten-free?

Yes, you can substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers to keep the dish gluten-free.

Is there a vegetarian version of okonomiyaki?

Absolutely, this recipe is vegetarian as written. To make it vegan, replace the eggs with a flaxseed or chickpea flour binder and use vegan mayonnaise and Worcestershire sauce.