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If you’re not familiar with okonomiyaki, it’s a frittata-like Japanese savory pancake made with cabbage, scallions, and assorted meat and seafood. My version isn’t entirely authentic, as it’s more of riff on Osaka-style okonomiyaki, which contains several ingredients like cabbage, green onion, and some slices of pork, dried bonito fish flakes or thin sliced red pickled ginger. Everything’s mixed together in a bowl and then fried on a hot plate or frying pan.
My recipe is vegetarian so you won’t find any meat or seafood here. Instead, I mix together shaved green and red cabbage, scallions, and panko breadcrumbs, then blend it all together with a 3 beaten eggs. I like to drizzle my homemade sriracha mayo on top, but you can also add a smorgasbord of toppings to it like hot sauce, sesame seeds, pickled ginger, arugula, or micro greens.
This okonomiyaki recipe proves that brunch, lunch or weeknight dinners don’t have to be boring! It cooks in a flash, and it’s healthy, delicious, and super fun to make.
Tip: I use a 10″ skillet to make one big pancake. I’ve added steps on how to flip a large pancake within the directions. (You can also make smaller pancakes, cooking in batches.)
Reviews:
COOK TIME 25 minutes
Course Breakfast, Dinner, Lunch
Cuisine Japanese, Vegetarian
Serving 2 people, 4 people
Ingredients:
| 1. | 3 cups finely shredded green cabbage |
| 2. | 2/3-3/4 cup chopped scallions, a little less then 1 bunch |
| 3. | 1 cup panko breadcrumbs |
| 4. | 1/2 tsp himalayan salt |
| 5. | 3 large eggs |
| 6. | 1 tablespoon extra virgin olive oil |
Optional Topping Suggestions
| 1. | Sriracha Mayo or Hot sauce |
| 2. | Pickled ginger |
| 3. | Arugula or Microgreens |
| 4. | Sesame seeds |
Directions:
Prep Veggies.
Shred the cabbage finely. Okonomiyaki comes out best when cabbage is shredded into really thin strips. If your cabbage is too chunky it won’t hold together. I like to use a sharp knife and slice my cabbage very thin, but you can use a mandarin, or food processor to do the job. Place shredded cabbage into a large bowl.
Chop the scallions. Add to the large bowl.
Add Panko and Salt.
Add 1 cup of panko bread crumbs and 1/2 teaspoon of salt to the bowl.
Beat the Eggs.
Beat 3 eggs and gently mix into large bowl with other ingredients. The mixture will be loose and cabbagey, and will not look like flour pancake batter. If it is dry, let sit for about 10 minutes as the cabbage will release water.
Cook the Pancake.
Heat a 10″ non-stick skillet over medium heat. Add a tablespoon of extra virgin olive oil. When making one large pancake, pour mixture into skillet and flatten gently with a spatula or spoon so that mixture is spread out and about 1/2 inch or so thick. Don’t pack it down or your okonomyaki will be too dense.
Cover and cook for about 3-5 minutes per side, or until browned, turning the heat down to low as needed.
To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Cook for remaining 3-5 minutes.
*If you would rather make smaller pancakes, brush a little oil on bottom of skillet, pour a small amount of mixture onto your skillet, cook for 3 minutes or until browned, flip and continue to cook another 3 minutes. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
Toppings/Serving Suggestions.
Once okonomiyaki is cooked, drizzle with sriracha mayo*, or hot sauce. Top with sesame seeds, pickled ginger and sprinkle with arugula or microgreens if you like.
Serve along with a salad like this broccoli salad recipe from my website.
*Sriracha Mayo Recipe: 1/2 cup veganaise or mayo, 4 tsp Sriracha, 1-2 tsp dijon mustard. Mix together in small bowl.
Tried this recipe?
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