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Okonomiyaki
4.9 from 279 votes

Okonomiyaki

Okonomiyaki is a Japanese savory pancake made with a loose batter of shredded cabbage, scallions, panko breadcrumbs, and beaten eggs. The texture is unique, relying on the cabbage's moisture to bind rather than a traditional thick batter. The pancakes are pan-fried until golden brown on both sides, then topped with Worcestershire sauce, mayonnaise, sesame seeds, pickled ginger, nori strips, and optionally microgreens for contrast and extra flavor.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.