Okonomiyaki Savory Cabbage Pancake (Print Version)
A savory Japanese pancake with cabbage and scallions, topped with mayo, sauce, sesame seeds, and nori.
# Ingredients:
01 -
3 packed cups finely shredded cabbage (about ½ medium)
02 -
1¼ cups chopped scallions (about 1 bunch)
03 -
1 cup panko breadcrumbs
04 -
¾ teaspoon sea salt
05 -
3 large eggs, beaten
06 -
Extra-virgin olive oil, for brushing
→ For serving
07 -
Vegan Worcestershire sauce (Annie’s recommended)
08 -
Mayo (Sir Kensington’s or Kewpie recommended)
09 -
Sesame seeds
10 -
Pickled ginger
11 -
½ sheet nori, sliced
12 -
½ cup microgreens (optional)
# Steps:
01 -
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.
02 -
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. Flatten gently with a spatula so that the mixture is about ½ 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.
03 -
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.