Okonomiyaki
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
Ingredients
- 3packed cups finely shredded cabbage (about ½ medium*)
- 1 ¼ cupschopped scallions (about 1 bunch)
- 1 cuppanko breadcrumbs
- ¾ teaspoonsea salt
- 3 largeeggs (beaten)
- extra-virgin olive oil (for brushing)
- vegan worcestershire sauce (annie’s recommended)
- mayo (sir kensington’s or kewpie recommended)
- sesame seeds
- pickled ginger
- ½sheet nori (sliced**)
- ½ cupmicrogreens (optional)
Directions
- 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.