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Okonomiyaki Recipe

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★★★★★

4.6 from 134 reviews

Okonomiyaki is a savory Japanese pancake featuring a crisp exterior and a tender, cabbage-filled interior. This recipe uses shredded cabbage, scallions, and panko breadcrumbs to create a fluffy texture, cooked in a skillet and topped with tangy Worcestershire sauce, creamy mayo, sesame seeds, pickled ginger, nori, and optional microgreens for a burst of flavor and visual appeal.

Ingredients

Scale

Okonomiyaki Batter

  • 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

Toppings & Finishing

  • 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)

Instructions

  1. Prepare the batter: In a large bowl, combine the finely shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently mix in the beaten eggs. The mixture will be loose and cabbage-heavy, not like regular pancake batter. If the batter feels too dry, allow it to rest for 10 minutes to help moisture distribute evenly.
  2. Cook the okonomiyaki: Heat a nonstick skillet over medium heat and brush it lightly with extra-virgin olive oil. Using a ¼ cup measure, scoop the cabbage mixture into the skillet forming a roughly ½ inch thick pancake. Gently flatten it with a spatula. Cook for about 3 minutes on one side until it turns golden brown, then carefully flip and cook the other side for an additional 3 minutes. Adjust the heat to low if necessary to prevent burning. Repeat this process for the remaining batter, cleaning and re-oiling the skillet as needed.
  3. Add toppings and serve: Once cooked, transfer the okonomiyaki to plates. Drizzle with vegan Worcestershire sauce and squeeze thin lines of mayo over the top. Sprinkle with sesame seeds, add pickled ginger and sliced nori. Finish with a scattering of microgreens if using. Serve the okonomiyaki hot for best flavor and texture.

Notes

  • The batter will be loose initially but will bind as eggs cook.
  • Use a nonstick skillet and brush with oil to prevent sticking.
  • Cooking on medium heat first then lowering heat helps ensure even browning without burning.
  • Microgreens are optional but add a fresh texture and appearance.
  • Traditional okonomiyaki may include other ingredients like meat or seafood, but this vegetarian version focuses on cabbage and scallions.

Keywords: Okonomiyaki, Japanese savory pancake, cabbage pancake, vegetarian Japanese recipe, easy okonomiyaki

Find it online: https://annakocht.com/okonomiyaki-recipe/