This okonomiyaki recipe is very simple and fun to create! It is a frittata-like savory Japanese pancake using a cabbage hashbrown-like texture.
This homemade version is not entirely accurate, but it is healthful, yummy, and so damn simple to create. If you’re searching for an enjoyable cooking endeavor that does not require hours at the kitchen, then you need to try out this okonomiyaki recipe.
If you are unfamiliar with this, then this type of a frittata-like Japanese savory pancake made out of cabbage, scallions, and various seafood or meat.
The ingredients are all mixed together. Normally, they comprise cabbage, green onion, and a mixture of seafood and meat such as pork stomach, octopus, squid, or shrimp. Obviously, my recipe is vegan, which means that you won’t find any meat or fish.
Please, if you like this Okonomiyaki recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Okonomiyaki
Ingredients
- 1¼ cups chopped scallions about 1 bunch
- 3 eggs beaten
- 3 packed cups finely shredded cabbage about ½ medium
- 1 cup panko breadcrumbs
- extra-virgin olive oil for brushing
- ¾ tsp sea salt
For Serving:
- ½ sheet nori sliced
- mayo
- vegan worcestershire sauce
- ½ cup microgreens optional
- pickled ginger
- sesame seeds
Instructions
- In a large bowl, combine cabbage, panko, scallions and salt. Gently blend in the eggs. (Notice: the mix will be quite loose and cabbagey, not like a flour pancake batter. When it’s very tender, allow it to sit for 10 minutes).
- Heat a non-stick skillet over medium-heat. Brush the skillet with olive oil and then utilize a ¼ measuring cup to scoop the cabbage mixture to the skillet.
- Flatten gently with a spatula so the mix is all about ½-inch thick. Cook for 3 minutes each side, or till browned, turning heat to low needed. Repeat with the remaining mix, wiping the wiping out & brushing additional oil, as required.
- Drizzle the okonomiyaki with worcestershire sauce and thin strips of squeezed mayo. Top with pickled ginger, sesame seeds and nori. Sprinkle with microgreens, if wanted.
- Serve hot.
Okonomiyaki Recipe Tips:
- Eat it straight away. Like most egg-based dishes, okonomiyaki is best hot off the stove.
- Shred the cabbage finely. All these come out best when they are created out of very thin shreds of cabbage. In case your cabbage is too chunky, they will not hold together nicely, and they will get a denser, less delicate feel.
- Do not pack it down too much. When you put in the mix to your skillet, then lightly push it down with a spatula until it is about 1/2 inch thick. Your objective is simply to find the loose mix to come together. Do not press down it too much, or your okonomiyaki will be dense.