Okonomiyaki

why make this recipe

Okonomiyaki is a delicious Japanese savory pancake that is fun to make and eat. It combines cabbage, scallions, and eggs into a tasty dish that can be customized with various toppings. This recipe is perfect for families or anyone looking for a quick and satisfying meal. Plus, it’s easy to prepare, making it a great choice for both beginners and seasoned cooks.

how to make Okonomiyaki

Ingredients:

• 3 packed cups finely shredded cabbage (about ½ medium)
• 1¼ cups chopped scallions (about 1 bunch)
• 1 cup panko breadcrumbs
• ¾ teaspoon sea salt
• 3 large eggs (beaten)
• Extra-virgin olive oil (for brushing)
• Vegan Worcestershire sauce (Annie’s recommended)
• Mayo (Sir Kensington’s or Kewpie recommended)
• Sesame seeds
• Pickled ginger
• ½ sheet nori (sliced)
• ½ cup microgreens (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. Use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It’s okay if it doesn’t seem cohesive; it’ll bind together as the egg cooks.)
3. 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.
4. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
5. 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.

how to serve Okonomiyaki

Serve okonomiyaki hot from the skillet for the best taste. You can cut it into wedges and present it on a plate. Add extra toppings like more mayo or pickled ginger as desired. It makes a great dish for sharing or as a quick meal.

how to store Okonomiyaki

If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator. They should be eaten within 2-3 days. You can reheat them in a skillet over low heat to enjoy them warm again.

tips to make Okonomiyaki

• Make sure to chop the cabbage and scallions finely for even cooking.
• Don’t worry if the mixture looks loose; it will hold together as it cooks.
• Experiment with other ingredients, like cooked shrimp or bacon, for added flavor.
• Serve with a variety of toppings to let everyone customize their pancake.

variations

You can adjust the ingredients based on your preferences. For example, you can add proteins like chicken, pork, or tofu. Going vegetarian? Just skip the meat and focus on veggies or other toppings.

FAQs

1. Can I use a different kind of cabbage?

Yes! You can use green cabbage, savoy, or even bok choy if you prefer.

2. Is okonomiyaki gluten-free?

This recipe can be made gluten-free by using gluten-free panko breadcrumbs and ensuring the Worcestershire sauce is gluten-free.

3. Can I make this recipe vegan?

Yes! You can replace the eggs with flax eggs or other egg substitutes. Just be prepared for a slightly different texture.