Okonomiyaki
This savory Japanese pancake loaded with cabbage and scallions is a delicious and customizable dish that’s sure to please!
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.
Notes
Feel free to customize the toppings based on your preferences!