Okonomiyaki
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 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
Description
The recipe for Okonomiyaki involves combining finely shredded cabbage with chopped scallions, panko breadcrumbs, and sea salt, then gently mixing in beaten eggs. The mixture is quite loose and cabbage-heavy, differing from typical flour-based pancakes. Cooking small portions in a nonstick skillet greased with olive oil, the mixture is flattened and fried over medium heat until golden brown on each side, cooking through despite its loose texture.
The finished okonomiyaki pancakes are topped with a drizzle of Worcestershire sauce and mayonnaise, giving a tangy and creamy contrast. Toasted sesame seeds, pickled ginger, and sliced nori add texture and umami. Microgreens can be sprinkled on top for a fresh touch. This dish offers a balance of tender inside and crispy edges with bright, tangy, and umami-rich toppings that complement the mild cabbage base.
Serving okonomiyaki fresh and hot is best to enjoy the crispy exterior and melted toppings. Scissors are helpful for cutting the nori into thin strips for garnishing. Shredding cabbage finely using a mandoline ensures even cooking and a tender bite throughout.
Ingredients
- 3 packed cups cabbage about ½ medium, finely shredded
- 1¼ cups scallions about 1 bunch, chopped
- 1 cup panko breadcrumbs
- ¾ teaspoon salt sea salt
- 3 egg beaten, large
- extra-virgin olive oil for brushing
For serving
- Worcestershire sauce Annie’s recommended, vegan
- mayonnaise Sir Kensington’s or Kewpie recommended
- sesame seeds
- pickled ginger
- ½ nori sliced, sheet
- ½ cup microgreens optional
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
- Shred cabbage finely for even texture; a mandoline slicer works well.
- Use scissors to cut nori into thin strips for garnishing.
User Reviews
Overall Rating
4.9
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