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Okonomiyaki

Savory Okonomiyaki: A Quick & Delicious Veggie Treat

Try this delightful Okonomiyaki, a savory Japanese pancake that's healthy, customizable, and perfect for any busy weeknight!
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Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 10 minutes
Total Time 26 minutes
Servings: 4 pancakes
Course: Dinner
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Base
  • 4 cups Finely Shredded Cabbage Use a mandoline for even shreds.
  • 1 bunch Chopped Scallions Adds freshness and flavor.
  • 1 cup Panko Breadcrumbs Can substitute with crushed cornflakes.
  • 1 teaspoon Sea Salt Enhances flavor.
  • 3 large Large Eggs Beaten until fully incorporated.
Cooking
  • 1 tablespoon Extra-Virgin Olive Oil For brushing the skillet.
Toppings
  • 2 tablespoons Vegan Worcestershire Sauce Annie's is recommended.
  • 2 tablespoons Mayo Sir Kensington’s or Kewpie recommended.
  • 1 tablespoons Sesame Seeds Sprinkle generously.
  • 1 tablespoon Pickled Ginger Adds a tangy contrast.
  • 1 sheet Nori Cut into thin strips.
  • 1 cup Microgreens Optional for added freshness.

Equipment

  • nonstick skillet
  • Large bowl
  • spatula

Method
 

Preparation
  1. In a large bowl, combine the finely shredded cabbage, chopped scallions, panko breadcrumbs, and a pinch of sea salt.
  2. Gently mix in the beaten eggs until everything is evenly incorporated.
  3. Let it sit for about 10 minutes to allow the flavors to blend.
Cooking
  1. Heat a nonstick skillet over medium heat for about 2 minutes.
  2. Brush the surface lightly with extra-virgin olive oil.
  3. Scoop ¼ cup of the cabbage mixture into the skillet, flattening gently to form a disc.
  4. Cook for approximately 3 minutes, or until the edges turn golden brown.
  5. Carefully flip the pancake and cook for another 3 minutes.
  6. Transfer to a plate and keep warm.
Serving
  1. Serve the hot okonomiyaki drizzled with vegan Worcestershire sauce and mayo.
  2. Top with sesame seeds, pickled ginger, and nori strips.
  3. Sprinkle with microgreens for an extra touch.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 28gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 450mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 50mgCalcium: 50mgIron: 1.5mg

Notes

Let the cabbage mixture rest for optimal binding. Watch the cooking heat for best results. A nonstick skillet is crucial for a golden crust.

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