Okonomiyaki
A quick and filling vegetable-forward okonomiyaki featuring crunchy cabbage and scallions, topped with vegan Worcestershire and creamy mayo.
Ingredients
Main Ingredients
- 3 cups finely shredded cabbage (about ½ medium) Shred the cabbage finely for better texture.
- 1.25 cups chopped scallions (about 1 bunch)
- 1 cup panko breadcrumbs Substitute gluten-free crumbs if needed.
- 0.75 teaspoon sea salt
- 3 large eggs, beaten Use vegan replacements if desired.
- Extra-virgin olive oil, for brushing the skillet
Toppings
- Vegan Worcestershire sauce (Annie’s recommended)
- Mayo (Sir Kensington’s or Kewpie recommended; use vegan mayo if needed)
- Sesame seeds, for garnish
- Pickled ginger, for brightness
- 0.5 sheet nori, sliced thinly
- 0.5 cup microgreens (optional, for freshness and color)
Instructions
Preparation
- In a large bowl combine the finely shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Toss so the crumbs and salt coat the veg.
- Pour in the beaten eggs and gently fold until just combined. If it seems too dry, let it sit for 10 minutes to hydrate the panko.
Cooking the Pancakes
- Heat a nonstick skillet over medium. Brush lightly with olive oil.
- Use a ¼-cup measure to scoop portions of the mixture into the skillet. Gently press each mound to about ½ inch thick.
- Cook 3 minutes on the first side until golden. Flip and cook another 3 minutes, lowering heat as needed to prevent burning.
- Repeat with remaining batter, wiping and oiling the skillet between batches.
Serving
- Drizzle each okonomiyaki with vegan Worcestershire and squeeze strips of mayo over the top.
- Sprinkle sesame seeds, add pickled ginger and sliced nori, and finish with microgreens if using.
Notes
Panko keeps the texture light and airy. For a thicker pancake, add 1–2 tablespoons of flour or an extra egg. Leftovers can be refrigerated in an airtight container for up to 3 days.