Vegan Okonomiyaki with Cabbage, Scallions, and Toppings Recipe
Okonomiyaki is a savory Japanese pancake packed with finely shredded cabbage, scallions, and panko breadcrumbs, bound together with eggs and cooked in a skillet until golden brown. Topped with tangy vegan Worcestershire sauce, creamy mayo, sesame seeds, pickled ginger, nori, and optionally microgreens, this dish offers a delightful balance of textures and flavors, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Scale
Main 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)
For Cooking and Topping
- 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)
Instructions
- 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 until fully incorporated. Note that the mixture will be quite loose and cabbage-heavy rather than thick like traditional pancake batter. If it seems too dry, allow it to sit for 10 minutes to absorb the moisture.
- Heat the skillet: Place a nonstick skillet over medium heat. Brush the surface with a thin layer of extra-virgin olive oil to prevent sticking.
- Cook the okonomiyaki: Using a ¼ cup measuring cup, scoop the cabbage mixture into the skillet. Gently flatten it with a spatula to form a pancake roughly ½ inch thick. Cook on medium heat for about 3 minutes on the first side until browned and set, then carefully flip and cook for another 3 minutes on the other side. Adjust the heat to low as needed to avoid burning. Repeat this process for the remaining batter, wiping out and brushing the skillet with more oil between batches.
- Add toppings: Once cooked, transfer the okonomiyaki to plates. Drizzle each pancake with vegan Worcestershire sauce and thin lines of mayo in a decorative fashion. Sprinkle with sesame seeds, add pickled ginger on the side or on top, and garnish with sliced nori strips. Optionally, finish with a sprinkle of fresh microgreens for added color and freshness.
- Serve warm: Serve the okonomiyaki immediately while hot for best flavor and texture.
Notes
- The batter will appear loose and cabbage-heavy because it contains no flour-based batter typical of pancakes; this is normal.
- If the mixture feels dry, letting it sit for 10 minutes helps the panko absorb moisture and improves cohesion.
- Use a nonstick skillet to prevent the delicate pancake from sticking and breaking apart.
- Adjust heat to low after initial browning to ensure thorough cooking without burning.
- Vegan Worcestershire sauce and mayo recommended to keep the dish plant-based, but traditional versions may use regular versions if preferred.
- Microgreens add a fresh touch but are optional.
- To slice the nori sheet evenly, stacking it and slicing thin strips works well.
Keywords: Okonomiyaki, Japanese pancake, savory pancake, cabbage pancake, vegan okonomiyaki, easy Japanese recipe
