There’s something deeply comforting about the aroma of freshly cooked Okonomiyaki wafting through the kitchen. I can still picture my dear friend Yuki preparing it for us during those lively weekend get-togethers. We would gather around her tiny kitchen while laughter and chatter filled the air, and I was always intrigued by how she turned simple ingredients into these delightful savory pancakes. Each bite is a warm embrace, a reminder that food is one of the best ways to connect with loved ones, no matter the distance. Today, I want to share with you my version of this beloved Japanese dish that will surely bring joy to your table!
Why You’ll Love This Recipe
- Quick prep and minimal cleanup: With simple ingredients and straightforward steps, you’ll be enjoying your Okonomiyaki in no time!
- Family-favorite appeal: This dish is not only delicious but also offers a hint of nostalgia, perfect for introducing new generations to beloved flavors.
- Comforting flavors: The combination of cabbage, scallions, and seasoned toppings creates a harmony that warms the heart.
- Budget-friendly: Using inexpensive ingredients, this recipe allows you to enjoy restaurant-quality taste at home.
Ingredients
- Finely shredded cabbage – the star, giving Okonomiyaki its signature texture.
- Chopped scallions – to add a burst of flavor.
- Panko breadcrumbs – for that crispy bite.
- Sea salt – to enhance all the flavors.
- Large eggs – binding everything together beautifully.
- Extra-virgin olive oil – for a golden-brown finish.
- Vegan Worcestershire sauce – a tangy drizzle before serving.
- Mayo – adds creaminess; Sir Kensington’s or Kewpie recommended.
- Sesame seeds – for a nutty crunch.
- Pickled ginger – a refreshing palate cleanser.
- Half sheet nori – sliced for an umami hit.
- Microgreens – optional, for a pop of color and added nutrition.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
To get started, take a large bowl and combine your finely shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently mix in the beaten eggs until everything is well incorporated. Don’t worry if your mixture seems a bit loose or more cabbage-y than pancake-like; this is perfectly normal! If you find it too dry, let it sit for about 10 minutes to let the cabbage release some moisture.
Next, heat a nonstick skillet over medium heat, and brush it with a light layer of olive oil. Using a ¼ measuring cup, scoop the cabbage mixture and pour it into the skillet. Remember, it’s okay if it doesn’t seem cohesive; as the eggs cook, it will bind together. Flatten it gently with a spatula so it’s about ½ inch thick. Cook for around three minutes per side, adjusting the heat to low if needed to prevent burning. Once browned, transfer to a plate and repeat the process until all the mixture is used up, brushing the skillet with more oil as necessary.
To finish off your Okonomiyaki, drizzle Worcestershire sauce and mayo generously on top. Sprinkle sesame seeds, add some pickled ginger, and a few slices of nori for that authentic touch. If desired, garnish with microgreens for an extra burst of freshness. Serve hot and enjoy!
Pro Tips for Making This Recipe
- Use fresh ingredients: Fresh cabbage and scallions make a noticeable difference in flavor and texture.
- Don’t skimp on the toppings: They elevate the dish and make it visually appealing, so go all out!
- Flip with care: If you’re unsure about flipping, use two spatulas for better control.
- Adjust the heat: Keep an eye on the cooking temperature; if it starts to bubble too fast, just turn it down—no stress!
How to Serve
Okonomiyaki makes a fantastic main dish, perfect for casual brunch gatherings or cozy family dinners. Consider pairing it with a light salad or a refreshing miso soup to complement the savory flavors. You can also enjoy a glass of sparkling water or green tea for a delightful pairing.
When it comes to plating, don’t be shy with the garnishes. A sprinkle of sesame seeds over the top and a few playful dollops of mayo can create a lively presentation that is sure to impress your guests.
Make Ahead and Storage
If you have leftovers (though I doubt it!), store them in an airtight container in the fridge, and they’ll last up to three days. Reheat in a skillet for the best results, adding a splash of water in the pan to create steam and keep your Okonomiyaki moist. You could also freeze them, and they hold up pretty well! Just be sure to separate layers with parchment paper before freezing.
Interestingly, some say Okonomiyaki tastes even better the next day, as the flavors meld together beautifully. So don’t be shy about making a double batch!
FAQ
Can I make this gluten-free?
Absolutely! You can easily substitute the panko breadcrumbs with gluten-free versions available in stores or make your own from gluten-free bread.
What if I don’t have a specific ingredient?
Not to worry! Okonomiyaki is versatile. Feel free to experiment with other vegetables like carrots or zucchini, and any type of egg substitute for a vegan version.
Can I use an air fryer or slow cooker instead?
While traditionally cooked in a skillet, using an air fryer is a fun alternative! Just make sure to monitor the cooking time and check for doneness, as it might vary.
I hope this dish brings as much joy to your table as it does to mine. Let me know how it turns out — I’d love to hear from you!
Okonomiyaki
Equipment
- Nonstick Skillet
Ingredients
- 3 cups Cabbage finely shredded, about ½ medium
- 1¼ cups Scallions chopped, about 1 bunch
- 1 cup Panko breadcrumbs
- ¾ tsp Sea salt
- 3 large Eggs beaten
- Extra-virgin olive oil for brushing
- Vegan Worcestershire sauce Annie's recommended for serving
- Mayo Sir Kensington's or Kewpie recommended for serving
- Sesame seeds for serving
- Pickled ginger for serving
- ½ sheet Nori sliced for serving
- ½ cup Microgreens optional for serving
Instructions
- In a large bowl, combine cabbage, scallions, panko, and salt. Mix in beaten eggs until combined. Let sit for 10 minutes if too dry.
- Heat a nonstick skillet over medium heat and brush lightly with olive oil. Scoop ¼ cup of the mixture into the skillet and flatten gently to about ½ inch thick.
- Cook for 3 minutes on each side or until browned, adjusting heat as necessary. Remove and repeat with remaining mixture, adding oil as needed.
- Drizzle with Worcestershire sauce and mayo; top with sesame seeds, pickled ginger, and nori. Add microgreens if desired. Serve hot.