Name: Vegan Okonomiyaki with Cabbage, Scallions, and Toppings Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 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 into thin strips); ½ cup microgreens (optional)

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Introduction

Okonomiyaki is a savory Japanese pancake packed with cabbage and scallions, offering a delightful mix of textures and flavors. Easy to make at home, it’s perfect for a satisfying meal topped with tangy sauces and crunchy garnishes.

Two okonomiyaki pancakes on round white plates, each pancake showing a golden-brown crisp surface mixed with green bits, topped with thin strips of dark green seaweed, light green chopped scallions, microgreens scattered around, creamy white mayo-like sauce drizzled in diagonal lines, a darker brown sauce drizzled similarly, and a pale yellow mound of pickled ginger placed in the center of each pancake; light wooden chopsticks with blue decorative handles rest on the top plate, while plain wooden chopsticks with a white ceramic bunny holder lie near the bottom plate, all set on a white marbled surface. Several small white bowls with green scallions, pickled ginger, and dark sesame seeds, plus a light wooden bowl with seaweed strips, surround the plates. 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 until everything is evenly combined. The mixture will be loose and cabbage-heavy; if it seems very dry, let it rest for 10 minutes.
Step 2: Heat a nonstick skillet over medium heat and brush it with olive oil. Using a ¼ cup measuring cup, scoop the cabbage mixture into the skillet. Flatten gently with a spatula to form a patty about ½ inch thick. Cook for about 3 minutes per side, adjusting heat to low as needed, until both sides are browned and cooked through.
Step 3: Repeat the cooking process with the remaining mixture, wiping out and re-oiling the skillet if necessary.
Step 4: Drizzle the finished okonomiyaki with vegan Worcestershire sauce and thin lines of mayo. Garnish with sesame seeds, pickled ginger, sliced nori, and optionally sprinkle with microgreens. Serve hot for best flavor.

Tips & Variations

If the batter feels too wet, let it sit for a few minutes to allow the panko to absorb moisture better.
For added protein, try mixing in cooked shrimp or tofu cubes before cooking.
Substitute cabbage with napa cabbage or add grated carrot for a different texture and sweetness.
Use a fish-based Worcestershire sauce instead of vegan for a traditional flavor.

Storage

Store leftover okonomiyaki wrapped in foil or airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the exterior crispy. Avoid microwaving if possible to maintain texture.

How to Serve

A single okonomiyaki pancake sits centered on a white plate, showing a textured golden brown surface with crispy edges and hints of green cabbage inside. The top of the pancake has thin, dark green seaweed strips arranged in a scattered manner, light green chopped spring onions spread evenly, and small green microgreens for freshness. Two sauces are drizzled across the pancake diagonally in soft white and dark brown lines, creating a contrasting pattern. A small pile of pale yellow pickled ginger is placed in the middle of the pancake. Black and white sesame seeds are sprinkled on top, adding a touch of detail. Resting on the right side of the plate are a pair of wooden chopsticks with light blue tips decorated with white flowers. The background shows a white marbled surface with part of a wooden bowl filled with more seaweed strips and a white bowl with a creamy sauce visible in the corners. 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, simply use gluten-free panko breadcrumbs and a gluten-free Worcestershire sauce to accommodate gluten sensitivities.

What can I use if I don’t have vegan Worcestershire sauce?

You can substitute with regular Worcestershire sauce if you’re not avoiding animal products, or use a mix of soy sauce and a splash of vinegar for a tangy alternative.