Okonomiyaki
User Reviews
4.9
492 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
Japanese
Okonomiyaki
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This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
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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
For serving
- 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
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Instructions
- In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
- Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
- Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.
Notes
- *I like to shred my cabbage on a mandoline to get thin, even-sized shreds. **Use scissors to cut nori into thin strips.
Genuine Reviews
User Reviews
Overall Rating
4.9
492 reviews
Excellent
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